We know that there are also good cheesemakers abroad. We met one in Panama. Another in Quebec. And there is another near Atotonilco el Alto, where we stayed at Charly’s for a week: Charly’s Restaurant

Charly had organized a cheese tasting at QuesArt on Thursday, March 26th, 2020: QuesArt. Together with four other Swiss who like out sit out here the bad virus, did we made our way to the cheese dairy. There we were welcomed by Salvador, who led us into the cool cheese cellar. Here we took a seat at a nice wooden table. Salvador served us eight different types of cheese on a wooden board. The three of goat’s milk were accompanied by a cool Sauvignon Blanc from Chile. Then followed five cheeses from cow’s milk, to which Santiago served a Californian Cabernet Sauvignon. There was also good bread from Charly, dried plums and grapes. Muy sabroso!

We left Salvador with a few kilograms of cheese and 250 grams of fresh butter. Breakfast for the next few days will consist of: Fresh bread from Charly, cheese and butter from Santiago and honey from Mexican bees. Buen provecho!

PS: We asked Salvador how he got his skill as a cheesemaker. He told us that he had spent several months in Spain, France and Switzerland to learn how to make cheese from scratch. You can taste it!