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If you’re unfamiliar with sotol, you’re not alone. The earthy, smooth-sipping spirit is native to the northern Chihuahuan Desert (and great with cheese).
With headlines like “The New Napa,” the Valle de Guadalupe in Baja California Norte, Mexico has built up a steady pilgrimage for the past decade.
Consider yourself lucky if you’ve seen a sign with that phrase, which translates to “queso fresco for sale,” anywhere in the US.
Statesville, North Carolina, is just one of many US towns that has plenty of immigrant-made cheeses from Latin American traditions.
In Mexico City, you can hardly go dos pasos without tripping over cheese.
A rift over “cheese pirates” grinds an international trade deal to a halt.
153 individuals from 58 companies across US, Mexico and Australia pass the 7th ACS Certified Cheese Professionals Exam
Culture intern Anne Jastrzebski explores cheeses in unexpected regions of the world
From the aged Cotija, to the freshly made Oaxaca, and the rare Bola de Ocosingo, each Mexican cheese has a unique story behind it