Believe it or not

Cheddar 002

There are so many good things to eat in Mexico City that it seems churlish to complain about what’s missing. But for the longest time one of the things I’ve longed for here is a decent piece of cheddar cheese. When I saw this at La Naval, at the corner of Michoacán and Insurgentes — straight from los altos de Jalisco — I was skeptical. What do they know about cheddar over there? But I thought, for 50 pesos, even if it’s awful, I won’t have lost much. And you know what? It’s pretty good. It may not be some sublime English farmhouse concoction — and it may not be precisely what you’re thinking of when you think of cheddar — but given that it comes from some mountain up in cowboy country, it will do okay.

6 thoughts on “Believe it or not

  1. Andrew Godon - October 20, 2015

    Yet one more thing to look forward when I come this winter. It must be new as I hadn’t noticed it in the past in La Naval. I did find very nice Uruguayan parmesan reggiano in the Mercado Medellin.

  2. Andrew Paxman - October 20, 2015

    Not sure it quite looks sufficiently yellow, but I shall weigh in next week.

  3. Don Cuevas - October 20, 2015

    A few years ago we attended a gourmet foods expo in the WTC Mexico City. For me, the outstanding exhibit was that of Quesos Rancho Santa Marina, from east of Querétaro city.

    The cheeses we sampled were European style and amazing.

    These are just a few of the quesos de leche de vaca.

    I wanted very much to visit the quesería, sample and buy some cheeses, but it seemed to me that at the time, the rancho was programmed to receive tour groups.

    There’s a link on their website listing retail outlets for their products. I see that el D.F. Has numerous places to shop. At least one or two may be close to you. I highly recommend that you give them a try.

    Don Cuevas

  4. Mike Dunham - October 23, 2015

    It amuses me that we both hit upon this particular cheese at about the same time – you in Mexico City, me in Morelia, just off Calle Bucareli.

    Unfortunately, I didn’t see anything close to an anejo cheddar so mine was not bad, but a little rubbery and mild. Good for melting however. Now that I know it exists, I will look for the anejo – there are a couple of cheese shops in the area that carry similar cheeses.


  5. Jim Browne - October 29, 2015

    David, a few years ago we toured the Navarro facility near Tepotitlan, Jalisco. A friend from Monterrey had both the granddaughter and grandson of the founder stay with her while in University.

    Gerardo manages the production of cheese in a brand new multimillion dollar facility. He has been a student of cheese making his entire life. Having studied cheese making in Europe and the US he knows what flavours there are to explore but is adopting a slept by step strategy to introduce more flavourful cheeses into the Mexican market.

    We got to taste some of the first aged cheddar they made. While good it had a long way to go to satisfy my cheese pallet. They will get there.

  6. Julia - December 24, 2015

    I also had a craving for cheddar and was on the lookout but felt guilty, especially because there are plenty of delicious Mexican (even some great hard) cheeses. I’ve always found something to satisfy my craving (albeit more than $50 pesos and not remotely cheddar) at Monserrat (calle Chihuahua) or Lactography at MR. Good to know if I’m ever desperate or want to make a classic American grilled cheese sandwich for a Mexican friend to try I’ll know of an adequate option at La Naval!

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