OUR STORy: The New Mexico cheese guild
“Cheese science is a way to open yourself to understanding different cultures and that innovation often comes from necessity and curiosity,” Kristi Trujillo, Isleta Pueblo, Cheese Science Educator
Our Origins…
The New Mexico Cheese Guild is a community-driven organization composed of local cheesemakers, dedicated mongers, and retail cheese shop owners. We are united by a common vision to educate and advocate for local, small-batch cheesemaking. Our foundation is built upon four core pillars:
Sustainable Agriculture: We champion water-conscious farming and strive to reduce the use of plastics throughout the production cycle.
Humane Ethics: We believe that the integrity of food begins with humane labor practices and compassionate care for animals.
Minimal Intervention: We advocate for organic, locally produced, minimally processed foods that remain as close to their natural state as possible.
Food Sovereignty: We believe true sovereignty starts with knowledge and aim to empower all people through education about how and where their food is produced.
What Food as Medicine Means
Food as Medicine is the recognition that what we eat is inextricably linked to our health and healing. This connection extends beyond the individual; the way we produce food is tied to the health and restoration of the land, water, and air of the region we call New Mexico.
Cheese is a vital part of this medicinal landscape. As a minimally processed whole food, it is rich in essential nutrients and living probiotics. Often, the crucial role of cultures and enzymes in cheese is erased or ignored, yet they are the heartbeat of the product.
We are only at the beginning of understanding the “gut-mind” connection and the profound role fermented foods like cheese play in both our physical and mental well-being.
Our Everyday Work
Our daily mission is centered on sharing knowledge. We work with young people and their families to explore history, flavor, animal care, and fermentation.
These are ancient and sacred practices that anyone can learn. Many were never taught these foundational skills, and we aim to resist that. Through our classes, we transform the science of flavor and cheesemaking into a gateway for ancestral connection and modern health.
From idea to now, what’s your journey?
Our journey required time, the right environment, and culture. The path from idea to curriculum was shaped by collaboration, conflict, vulnerability, trust, and growth.
Every team member contributed a unique perspective. We are grateful to our community partners, including local schools, teachers, administrators, Explora, and the UNM Career Enrichment Center (CEC). We struggled and made mistakes, but we refused to quit. Today, we are proud of our curriculum and the 600+ students we have taught and learned from.
What Stays With You About Food as Medicine?
For me, that’s been a shift in perspective. I’ve always believed in data and policy as tools for change, but this work has reminded me that relationships and trust are just as powerful. If we want to build a healthier, more equitable food system, we have to do it with people, not for them. That spirit of collaboration—listening, learning, and moving forward together—is what gives me hope that we can actually transform the way we think about food and health.
What We’re Reaching for
“Understanding the origins of cheese making is incredibly valuable for us to understand our relationship to the land, animals, and how our ancestors survived,” Kristi Trujillo, Isleta Pueblo, Cheese Science Educator
