Driving out of Atotonilco el Alto, Charly, our excellent Swiss host, took us to a local cheese producer, QuesArt. QuesArt uses cow, sheep and goat milk to produce their cheese, and they produce 25 different kinds. Most of the cheese are transported to and sold in Mexico City. We had already tasted the cheese in Charly’s restaurant and would like to get a glimpse of the production.
The milk had not arrived yet that day,
but we were able to see them making fresh cheese “rolls”.
In one room the brie was sliced up into pieces.
One of the big fridges contained camembert maturing in different stages. At the end of our little guided tour we came to the best part, tasting….
After the tasting there were a couple of cheeses we just had to buy, and they are now in our fridge waiting to be consumed. Mmmmm…