FOR IMMEDIATE RELEASE
New Mexico Cheese Guild Reclaims the"Mother Road": Introducing the Route 66 Cheese Trail
ALBUQUERQUE, NM – As the iconic Route 66approaches its centennial, the New Mexico Cheese Guild (NMCG) is proud to announce a new initiative to restore the spirit of the roadside stop: the Route66 Cheese Trail.
In collaboration with the creators of the renowned California Cheese Trail, the NMCG is developing a curated map of artisanal producers, family farms, and cultural landmarks designed to offer travelers a "real food" alternative to the modern landscape of mega-gas stations and processed snacks.
New Mexico is uniquely positioned as the home of two intersecting segments of Route 66. For decades, the road was defined by small-scale agriculture and roadside hospitality. Today, the NMCG is aligning with the Slow Food movement—championed by figures like Alice Waters—to make authentic, handcrafted food accessible to the modern traveler.
"When the Mother Road was first built, a stop meant a conversation with a local and a snack made from and with regional ingredients and techniques," says the New Mexico Cheese Guild."The country is moving away from the era of shelf-stable convenience and back to the heritage of real food made by real people. We want to provide an insider’s guide to finding meaningful, tasty experiences."
While New Mexico’s community of commercial, small-batch cheesemakers is intimate, the trail is rich in agricultural history and immersive "lacto-tourism." Key stops include:
DeSmet Raw Milk Dairy (Bosque Farms): A cornerstone of New Mexico’s family farming, offering a direct connection to the state’s dairy heritage. Go to desmetdairy.com for more information.
The Maxwell Museum of Anthropology (UNM): Featuring the exhibit, EntangledCultures: How Humans and Microbes Co-create through Fermentation, curated by Toni Gentilli, which presents diverse global examples of traditional vessels used in the creation and consumption of fermented foods and beverages, including cheese! On view through December 5, 2026. Free admission and parking.
Special Event: On April 18, the Maxwell Museum will host Paul Kindstedt, Professor Emeritus of Food Science at the University of Vermont, for a presentation on the history of cheesemaking. Visit maxwellmuseum.edu for more information.
The Mouse Hole Cheese Shop (Albuquerque): A "tiny but mighty" destination that boasts the expertise of an incredible cadre of cheesemongers including, as of this week, Hanna Lee, winner of the 2025 International Young Cheesemonger of the Year Award (Academy ofCheese). This is a prestigious international competition that was hosted inSwitzerland last year. Travelers can now have their cheese selected by one of the world’s top professionals.
Route 66 Visitors Center: The NMCG is working closely with the center to integrate agricultural history into the broader traveler experience. Information is not yet available, but when it is finalized it will be available through CABQ Arts and Culture Dept.
This initiative coincides with the development of the Route 66 Rail Trail, further emphasizing sustainable, slow-paced tourism. By highlighting agritourism and small-scale farms, the NMCG aims to bolster the local economy while preserving the stories of the land.
The Route 66 Cheese Trail will serve as a living tribute to the intersection of culture, history, and the craft offer mentation, ensuring that the next generation of road trippers experiences the true flavor of the Southwest.
About Cheese Trail:
Founded in California, Cheese Trail is along-running food and travel platform that connects the public with artisan cheesemakers, cheese shops, and cheese-focused destinations.
About the New Mexico Cheese Guild:
The New Mexico Cheese Guild is anon-profit organization dedicated to supporting the state’s artisanal cheesemakers, small scale dairy farmers, and cheese enthusiasts. Through education and promotion, the Guild works to support New Mexico’s cheese makers.
Media Contact:
Lissa Knudsen
Acting Executive Director
Lissa@NMCheeseGuild.com
505-218-5115
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