Cultivating New Mexico’s Hand Crafted Dairy Future through Restorative Education, Community Building, and Financial Resources
As New Mexico’s only 501(c)3 non-profit cheese organization, we aren't just promoting an industry—we are rebuilding one from the soil up.
Our Mission
At the New Mexico Cheese Guild, our mission is to promote and preserve the tradition of local cheesemaking while fostering collaboration across the community and within the industry. We are committed to advancing the knowledge, skills, and appreciation of cheese and cheesemaking among producers, consumers, and enthusiasts alike.
Our Goals
Community Education & Food Systems: We demystify the biology and chemistry of fermentation. Through our classes we teach the science of prebiotics, probiotics, and flavor perception, connecting New Mexicans to the fundamental processes behind whole, minimally processed foods (ie cheese).
Quality + Excellence: We strive for the highest standards of quality in cheese production, ensuring that every wheel, wedge, or curd crafted in New Mexico represents the pinnacle of taste and craftsmanship.
Networking + Collaboration: We aim to facilitate networking and collaboration opportunities among cheese industry stakeholders, strengthening bonds and knowledge-sharing within the community.
Advocacy + Protection: We are aiming to reintroducing a cultural approach to food, not just a product. We ensure future generations are fluent in the benefits of local, seasonal, hand-crafted foods. We acknowledge the complex histories of our food systems—including legacies of oppression—and work to build a future rooted in equity, animal welfare, and environmental stewardship.We aim to be a voice for both those who make and those who eat cheese, advocating for policies and regulations that support the interests of hand crafted cheese-makers, promote the integrity of cheese products, and are in line with our mission and values.
Consumer Awareness: We educate current and future consumers about the value of high-quality cheese, its nutritional benefits, and its role in a diverse, healthy, and enjoyable culinary experience.
Food Sovereignty & Security: We empower local residents to reclaim nutritional independence but providing the knowledge to transform local milk into stable, nutrient-dense food. We aim to foster a resilient, self-sufficient food culture that honor’s our state’s agricultural heritage. We also embrace inclusivity within the cheese community by regularly assessing ourselves, actively recruiting members and leadership from diverse backgrounds, and prioritizing cheese makers and cheese appreciators from non-dominant co-cultural groups.
Cultural Education and Culinary Exploration: We acknowledge and respect the cultural and historical significance of cheese and cheesemaking, including the complex histories of oppression. We aim to continue the education and provide training programs to empower cheese consumers, cheese-makers, farmers, chefs and cheese aficionados with the knowledge and skills necessary of this tradition to apply its entirety and push the boundaries of care, production, culinary use, and sustainability.
Community Building: In pursuit of our mission, we celebrate the rich tapestry of cheeses from around the world and the dedicated individuals who bring them to life. The Cheese Guild is committed to enriching lives through the appreciation of cheese, fostering a sense of camaraderie among cheese lovers, and leaving a legacy of sustainable and exceptional cheese craftsmanship for generations to come.
Sustainability: We are committed to sustainable and ethical cheese production practices, promoting environmentally friendly methods, and supporting the well-being of animals, farmers, and ecosystems. This includes — but is not limited to —advocating for sustainable and ethical practices in cheese production and distribution, as well as emphasizing environmental stewardship, animal welfare, and fair treatment of all participants in the cheese supply chain. We stand for purveyor-to-consumer relationships as a way of diminishing carbon emissions, supporting the reduction of food waste and the use of biodegradable packaging whenever possible.
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