Rancho Mora: North American Cheese That Would Make a Frenchman Weep For Joy

Categories: Tijuana Sí!
queso-sign.jpg
Anaïs Tangie
Driving along the "back" road that leads from the free road near La Misión to the main valley settlement of Francisco Zarco, you pass through El Tigre, and the road gets twistier, hillier, narrower, and altogether more rural. Driving east one day toward El Porvenir, Bill and I saw a sign that read, simply, "QUESO". The driveway was blocked by what appeared to be a bag of concrete dropped in a heap and allowed to harden in the weather; Bill's car couldn't clear it.

Nothing stops us from finding great food, however. Nothing. We parked just off the highway in a dry wash and hiked up the driveway. A woman greeted us and Bill asked if we could speak to Señor Mora; she sent us up to the barn, where he was finishing the day's work. Having established that we both speak Spanish, he gave us a tour of the cows, the wine cellar, and then hopped on a beat-up old bicycle to meet us at the house.

He opened a refrigerator on the porch of the house--this is where it gets a little Arkansas--and showed us stacks and stacks of wheels of beige-yellow cheese. "It isn't ready yet," he said, "it needs a couple more weeks." Still, he let us try it, and he let us buy a wheel each. It was wonderful cheese, creamy and so full of that almost-acrid milkfat taste that we couldn't imagine what it would taste like when fully mature.

asadero-rancho-mora.jpg
Dave Lieberman
Three weeks later, I went back with friends I was taking on a tour of Baja, and we pulled into Señor Mora's driveway. My Honda Accord, loaded with four passengers and luggage, barely made it over the hump in the driveway; we pulled up to the house, where two very friendly dogs and one extremely pissed-off kitten greeted us. I asked after the cheese, and Mora told me it was ready.

It's almost impossible to describe; the cheese practically beggars description. It's nearly as creamy as Brie de Meaux, though firmer, but with a wild, funky, floral, "barnyard" flavor that could only come from the raw milk used. As with all cheeses of its type, the flavor is mostly in the rind and the texture is mostly in the center.

Most semi-soft cheeses separate into seized-up curds and oil when melted; asadero de Rancho Mora melts as well as the famous queso menonita that's the quesadilla filling of choice in certain parts of Mexico.

Unusually for cheese, it ages beautifully in a home fridge; I've been whittling away at a wheel for a couple of months now, and though I have to wipe off surface mold with a clean cloth dipped in white vinegar every now, the cheese has only improved. It goes into chiles rellenos; it goes into quesadillas; I put it on grass-fed beef sliders with thick-cut bacon and pickled chile mayonnaise and nearly swooned.

It can be daunting to track this cheese down--there's no address, there's just a tiny sign, there's the entrance barricade, and Señor Mora is shy about speaking English (though his accent is quite good), but it is unquestionably the best cheese produced on this continent I have ever had. Go find it. Just don't buy him out--I'm almost out.

Rancho Mora is located on the road from Highway 1 to Francisco Zarco, 12.8 km (8 miles) southwest of the main road junction in Francisco Zarco. To get there from Federal Highway 3, turn north at the traffic light in San Antonio de las Minas, go all the way to the end of the paved road, turn right, and go exactly 3.4 miles (5.5 km). To get there by the most direct route, exit the toll road for La Misión and head inland; turn left at the military checkpoint and the sign for the Ruta del Vino, and go 7.2 miles (11.6 km). You'll cross a wide wash; if your car is low-slung, park off the highway as close as you can to the driveway and walk up.

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7 comments
Mitchell_Young
Mitchell_Young

Now imagine if the Mexican government and financial elite actually gave a shit out the vast majority of their populace. This guy to get some grants or financing to expand production, maybe  export his cheese to the US and beyond, employ some people.

 

Nah, it's easier just to send them north.

Bill_Esparza
Bill_Esparza

 @Mitchell_Young That's another discussion that would be entirely wasted on you. This is just a story on where to get great cheese. I've been going to Mr. Mora's rancho for some time now--he's making some cheese, grows his own crops, and is going to be making wine. He's doing just fine--have some cheese.  

Mitchell_Young
Mitchell_Young

 @Bill_Esparza It's a pretty long drive. I'm guessing that this cheese isn't really 'accessible' to 95% plus of your readers. And that's part of the point. I get localism, I get subsistence economy. But a country like Mexico, and Mexicans themselves, should be trying to move a little beyond.

Mitchell_Young
Mitchell_Young

 @Bill_Esparza "My guess is you don't make it off the couch to go anywhere,"

 

I did the TJ to Ensenada bike ride once -- does that count?

 

 

 

 

 

Bill_Esparza
Bill_Esparza

 @Mitchell_Young The people of Parma. We enjoy our serial arguers. Only a sliver of what's produced in these regions is available in the US, and only the most commercial brands. Mexico exports all kinds of cheese to the US, just not these smaller producers from Baja. The largest producers from Baja--Ramonetti and Cortez--satisfy the demands of fine dining in Baja California, Baja California, Mexico City,  Monterrey, and other major cities in Mexico. 

 

Only commercial brands of ANY product reach the US,period. Tequila is an exception, where probably 50%-66% of the brands are available in the US, since we buy 2 out of every 3 bottles of tequila produced. Try finding all those cheeses, local wines, and other products from your trips to Burgundy, here in the US. Ask our own Dave Lieberman how scant are the French food products and cheese available here in the US.  How many regional cheeses of France are there you've never even heard of because they aren't exported? Does France need to get it together? My guess is you don't make it off the couch to go anywhere, and you're just talking out your ass, because otherwise you'd have a clue..    

Bill_Esparza
Bill_Esparza

 @Mitchell_Young It's 3:15 hours, just a bit more than the drive to Santa Ynez. We expect that a reasonable person will go to the Valle for WINE and relaxation--they can grab some cheese, too.

 

We do what we do here to make the inaccessible--accessible! We did all the work--I decided to follow a road that says quesos, and anyone who wants to can have this now. This is accessible to anyone who comes to the Valle. There are two main roads in the Valle where you can access 85% of the attractions.

 

Mr. Young. This has nothing to do with the Mexican or American economy. But, in American food production, most of the producers are small. Langer's isn't trying to sell pastrami to Costco, or to make a mega-chain. What's he thinking? Here in the food community we support small businesses, small artisanal food producers, and unique foods. Mr Langer's(RIP) family and Mr. Mora's family are the same--they care about their own families, raising their children, putting food on their tables, and making fine products--not about any greater purpose.

 

Us here? We just want people to have the same good time we're having, and as one of the contributors here, I can truly say we are having legendary times down in Baja. Judging by your fascination with Nativist rhetoric, you could stand to have some fun yourself.

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