{"id":62766,"date":"2024-08-24T00:01:02","date_gmt":"2024-08-24T06:01:02","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62766"},"modified":"2026-04-05T13:58:36","modified_gmt":"2026-04-05T19:58:36","slug":"the-mouse-hole-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62766","title":{"rendered":"The Mouse Hole – Albuquerque, New Mexico"},"content":{"rendered":"
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The Mouse Hole Cheese Shop on Broadway Just North of Central<\/figcaption><\/figure>\n

My Chicago born-and-bred bride and I often debate the merits and pitfalls of the Albuquerque metropolitan growing large enough to support more cultural opportunities, larger sports venues and ethnic restaurants we don\u2019t currently have. Having grown up with those amenities, she knows more urban growth also means an increase in crime (as if we didn\u2019t have enough already); more cronyism, corruption and collusion among the political cabal; more pollution, gentrification, traffic congestion, etc. Neither one of us wants Albuquerque to become another Big Cheese like Phoenix (though increasingly we’ve grown to love the Valley of the Sun\u2019s restaurants). We would, however, love a Big Cheese shop like one in Toronto.<\/p>\n

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Under Several Glass Cases is a Wealth of Cheese<\/figcaption><\/figure>\n

If you\u2019ve tuned in to a Hulu series called \u201cCheese: A Love Story<\/em>,\u201d you know of what I speak. The series centers around Afrim Pristine, one of the youngest ma\u00eetre fromagiers (cheese masters) in the world. That means he really is a big cheese\u2026so much more than a turophile (a gourmet\/ connoisseur of cheese) like me. His appreciation for and knowledge of cheese puts me to shame. As in every m\u00e9tier, it took significant time and effort to achieve his level of expertise. It did help that he was born into his vocation. Pristine\u2019s journey as a cheese monger and entrepreneur began in a 650-square-foot store launched in 1970 by his father and grandfather, both originally from Albania.<\/p>\n

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A Small But Comfy Dining Room<\/figcaption><\/figure>\n

Today, Pristine presides over The Cheese Boutique, an eleven-thousand food building in the heart of Toronto\u2019s trendy Swansea area. Since 2000, he and his staff have served thousands of items\u2014from olive pastas and sauces to olive oils and more than 500 different types of cheeses. If not for the wintry weather, it might be worth moving to Toronto just to be close to all that fabulous fetid fromage.\u00a0 When we stepped into The Mouse Hole on Broadway (just north of Central Avenue), my initial thought was “Afrim Pristine got his start in a shop just about this size.\u00a0 Maybe someday Albuquerque will have an eleven-thousand foot cheese shop, too.\u00a0 We’ve all got to start somewhere.”<\/em><\/p>\n

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Shelves Brimming with Delicious Comestibles<\/figcaption><\/figure>\n

The Mouse Hole got its start as a goal and vision of Mekala Kennedy and Nathan Sauceda-Halliday, the high-energy couple who own and operate La Finca Bowls<\/strong><\/a>,\u00a0 one of only two Duke City eateries to land on Yelp\u2019s list of the Top 100 eateries in America in 2021<\/strong><\/a>.\u00a0 The Mouse Hole is situated in The Lifts at Albuquerque High<\/strong><\/a>, the same edifice in which La Finca Bowls resides.\u00a0 Like its elder sibling, the Mouse Hole already garnered rave reviews.\u00a0 Unlike Afrim Pristine, Kennedy and Sauceda-Halliday are not certified ma\u00eetre fromagiers.\u00a0 In fact, they admitted in an interview with the Albuquerque Journal<\/em> that they’re not really cheese experts, but really enjoy cheese and have made it their quest to continue learning.\u00a0 Their inspiration for The Mouse Hole was a small cheese shop close to the Santa Monica, California hotel in which they once worked.<\/p>\n

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On One Wall in the Dining Room is a Mouse Lusting for Cheese<\/figcaption><\/figure>\n

The Mouse Hole is so much more than a Fromagerie.\u00a0 Its glass-fronted display cases do display more than 40 cheeses from around the world–including local cheeses–but it might just be the shelves that seal the deal for you.\u00a0 Locally sourced pickled vegetables, crackers, jams (including Heidi’s amazing raspberry jams), sauces, wine, mustards and other comestibles festoon those shelves\u00a0 Though The Mouse Hole may be Lilliputian in size, you could spend hours perusing those shelves.\u00a0 Even better, if you don’t already have a cheese board of your own at home, you can pick up a beautiful cheese board handcrafted by Albuquerque’s 505 Resin Works<\/strong><\/a>.<\/p>\n

As awe and wonder gripped our attention, I momentarily reflected back on Albuquerque’s first cheese shop, The Downtown Gourmet<\/strong><\/a>. \u00a0\u00a0 It’s been gone for well more than a decade now, but it still holds a piece of my heart.\u00a0 Carey Smoot was the downtown gourmet, a fellow turophile whose passions for cheese mirrored mine.\u00a0 Though her 1,200 square-foot fromagerie didn’t have staying power, it gave caseophiles<\/strong> (<\/a>another great word for cheese lover) the sense that maybe someday Albuquerque’s streets would be paved with cheese<\/strong><\/a>.\u00a0 I have similar hopes for The Mouse Hole, a little piece of heaven we visited with our good friends Bill and Tish Resnik.<\/p>\n

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Marinated White Beans<\/figcaption><\/figure>\n

There’s something about enjoying cheese that just seems to inspire community and a slower, more relaxed pace.\u00a0 You don’t just pick up a stiff, smelly block of fromage for the gobble-and-go dining experience the American way of life seems to inspire.\u00a0 Great cheeses will encourage slow and deliberate nibbling so that you can enjoy their nuances and complexities.\u00a0 Additionally, you’ll want to share the experience with people you love, much as we did.\u00a0 Fortunately, the Mouse Hole is a very welcoming venue.\u00a0 An archway separates the retail portion of the cheese shop from the dining area where seating is more functional than comfortable (though it was comfortable enough for us to spend a couple of hours luxuriating in our meals).<\/p>\n

The cynosure of the dining room is a mural depicting an anthropomorphic mouse and snail.\u00a0 It’s an eye-catching, thought-provoking mural.\u00a0 Parlor chairs invite you to sit on the lap of comfort as you wait for your order.\u00a0 The artsy ambiance is nice, but frankly, we didn’t fully concentrate on our surroundings until sating our appetites.\u00a0 At the front counter, you might not even notice there’s a menu above a working table.\u00a0 That’s because you’ll be lusting lovingly at the cheeses in the display case.<\/p>\n

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Artichoke & Pepper Escabeche<\/figcaption><\/figure>\n

24 August 2024<\/strong>:\u00a0 In mid-August, I received an Instagram message from the founder of the New Mexico Cheese Guild<\/strong><\/a> apprising me of developments at the Mouse Hole.\u00a0 The message encouraged me to circle back to the fromagerie which now has a certified cheese professional with ten plus years of cheese industry experience.\u00a0 That certified cheese professional is David Myers who serves as the Mouse Hole’s shop curator.\u00a0 The message apprised me that the cheese and pairing quality and selection have markedly improved. \u00a0MORE ON THE NEW MEXICO CHEESE GUILD BELOW<\/strong><\/p>\n

David is not only a bona fide expert on the nuances and subtleties of different cheeses (much like a sommelier is for wine), he’s a great guy.\u00a0 His enthusiasm for the Mouse Hole and the cheeses it offers is contagious.\u00a0 During a brief lull in activity, he shared a little about the process of becoming certified, an endeavor I might someday like to pursue.\u00a0 David has an ambassadorial flair, greeting guests with a taste of whatever cheese he may be slicing at the time.\u00a0 Before relocating to New Mexico, he served in a similar capacity in Colorado.<\/p>\n

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Seasonal Burrata<\/figcaption><\/figure>\n

The Mouse Hole no longer has the regionally themed boards described and pictured below though the menu does currently offer two boards.\u00a0 Watching them being constructed is akin to watching Rembrandt paint a masterpiece.\u00a0 Those boards–“The Mouse Hole Board” and the “Creme de la Creme Board” are so beautiful it’s almost a shame diners are so eager to dig into them.\u00a0 There are four distinct sections to the Mouse Hold menu.\u00a0 First on the menu are “Nibbles,”\u00a0 akin to appetizers, small plates of shareable delights such as the\u00a0 marinated<\/strong><\/em> white beans<\/strong><\/em> and artichoke and peppers escabeche<\/strong><\/em> pictured above.<\/p>\n

You don’t have to be especially observant to notice that seemingly every restaurant in town is offering a “charcuterie board,” typically as an appetizer.\u00a0 It just makes sense, especially when you’re dining with other people.\u00a0 Just try to get consensus on what starters to order and you’ll know what I mean.\u00a0 Tastes vary and if everyone at the table orders an appetizer that best suits them, you’ll soon have a table replete with foods that are often left unfinished.\u00a0 Charcuterie, salumi boards and cheese boards are a perfect option for larger gatherings.\u00a0 They’re sharable and nearly universally beloved.\u00a0 When is the last time you saw charcuterie left-overs?<\/p>\n

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Something to Kraut About<\/figcaption><\/figure>\n

21 January 2023: <\/strong>One of the Mouse Hole’s signature Nibbles is the marinated<\/strong><\/em> white beans<\/strong>\u00a0<\/em>(white beans, onions, cilantro on an olive oil and vinegar base) which proved very popular with our table.\u00a0 It’s a cold salad putting the nutty, earthy flavor of white beans on display.\u00a0 White beans retain their shape and tender fleshed texture well which makes them very popular on salads, including salads served hot such as Minestrone and Pasta Fagoli.\u00a0 The marinated white beans will be very popular with vegans and diners with gluten-free dietary needs.<\/p>\n

24 January 2024<\/strong>:\u00a0 Also on the Nibbles section of the menu is an artichoke and pepper escabeche<\/strong><\/em> (marinated artichoke hearts and roasted peppers).\u00a0 Escabeche, if it’s not a dish with which you’re familiar, is a pickled vegetable condiment that is fully pickled in a marinade.\u00a0 Properly made, the marinade should have a strong flavor of balanced sweet, sour, and salty.\u00a0 As with all of the Mouse Hole’s plates, the artichokes and pepper escabeche is artistically plated, crowned with a green basil leaf. There are many version of Escabeche.\u00a0 Its warm and summery appearance makes your eyes immediately zero in on it on the dining table. Its tangy and bright flavor is brought out even further by the distinct tastes of vinegar and bell pepper.<\/p>\n

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24 January 2024<\/strong>:\u00a0 My Kim has recently been on a Calabrese salad kick and not solely when we visit Italian restaurants.\u00a0 Though a Calabrese salad doesn’t grace The Mouse Hole’s menu, there’s one item from the Nibbles section that comes close.\u00a0 That would be the gluten-free seasonal burrata<\/strong><\/em> (full burrata ball, local tomatoes and stone fruit with a Brightland<\/strong><\/a> zinfandel and blackberry balsamic).\u00a0 \u00a0As has been my frequent complaint with Calabrese salads, the local tomatoes were very much on the green side.\u00a0 \u00a0You practically have to wait by the vine for the day or two in which tomatoes reach that optimally ripened texture and flavor.\u00a0 It’s not a restaurant’s fault ripened tomatoes have such a short shelf life.\u00a0 Other elements–particularly the peaches (seasonal stone fruit)–were outstanding.\u00a0 Those peaches were magnificent, exemplars of freshness.<\/p>\n

24 January 2024<\/strong>:\u00a0 The Mouse Hole offers a rotating menu of sandwiches.\u00a0 There are only three of them, but if the sandwich crafted for me during our inaugural visit is any indication, you’re in for a sublime sandwich experience.\u00a0 \u00a0That sandwich is aptly named “Something to Kraut About<\/strong><\/em>,” (Alpenhorn, Salami Rosa with pistachio, house kraut, mustard, tomatoes, greens) which our sandwich artiste described as the shop’s version of a Reuben.\u00a0 She had me at Reuben.\u00a0 The Alpenhorn<\/strong><\/a>, a creamy and earthy cow’s milk cheese plays straight man to the tanginess of the mustard and kraut.\u00a0 There’s a lot going on with this sandwich which is constructed on crusty bread from Coda Bakery<\/strong><\/a>.\u00a0 Not only is the sandwich generously endowed, it’s an exemplar of ingredients that work together in perfect harmony.<\/p>\n

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Ahumando de Pria, a Smoked Cheese<\/figcaption><\/figure>\n

21 January 2023<\/strong>: There\u2019s a multitude of reasons The Mouse Hole will have a brisk take-out business.\u00a0 Those reasons are on shelves and display cases.\u00a0 Though we enjoyed enough calories for two days, we just HAD to take home other treasures: sourdough bread from Los Ranchos, quince paste from Spain, goat\u2019s cheese infused with red wine also from Spain and cippolini onions.\u00a0 Cippolini onions have an attention-grabbing agre-dolce flavor that makes them a favorite even among even people who think they don\u2019t like onions.\u00a0 We look forward to many minutes\u2026er, hours\u2026er, days of enjoying these delightful treasures.<\/p>\n

NO LONGER ON THE MENU<\/strong><\/h1>\n

The three regional cheese boards showcase fromage from noted cheese-producing regions: a Spanish board called “Vamos A Espana”, a French board titled “Pardon My French” and a local board fittingly named “All Local Board.” Cheeses are paired with fruits, vegetables and other snacks native to the areas where the cheeses were produced.\u00a0 Cheese is also sold by the pound and in some cases, half-pound.\u00a0 We found the staff extremely capable and knowledgeable.\u00a0 Moreover, they really seemed to enjoy introducing guests to their cheese offerings, not to mention a variety of local breads\u00a0 delivered daily and a selection of fine beverages.\u00a0 If, like us, you cherish the experiential aspects of dining, you’ll love your time at The Mouse Hole.<\/p>\n

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Local Cheese Board: Muenster, Feta and Green Chile Cheddar<\/figcaption><\/figure>\n

21 January 2023<\/strong>: My friend Bill, a fellow trencherman, ordered as if we wanted to have left-overs.\u00a0 It’s a good thing we were all hungry.\u00a0 First to arrive at our table was the All Local Board<\/strong> <\/em>(three New Mexico cheeses, Heart of the Desert red chile pistachios, local pickles, fresh apples, Los Ranchos bakery bread, Heidi’s raspberry jam, Pickle Jar mustard and honey).\u00a0 Our three cheeses were Muenster, Feta and Green Chile Cheddar.\u00a0 If you’re wondering how New Mexico could possibly be considered a “great cheese-producing region<\/em>,” the Land of Enchantment is the eighth-largest cheese producer in the country, boasting of several hundred dairies.\u00a0 It’s not all about quantity, however.<\/p>\n

Only the overly crumbly feta wasn’t a huge hit at our table–due mostly to its texture.\u00a0 It reeked of the wonderfully astringent edible molds that give blue cheese its inimitable qualities, but none of us was able to cut a small piece that didn’t break into a dozen more.\u00a0 The green chile Cheddar is further proof (as if any more is needed) that green chile goes with everything.\u00a0 Among our favorite plate-fillers were the pickled beets which were almost devoid of the earthy sweetness characteristic of beets, but were replete with a briny flavor that sent shivers down my spine.\u00a0 The local honey also drew oohs and aahs.\u00a0 We dipped everything from cheese curds to bakery bread into it.<\/p>\n

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Vamos A Espa\u00f1a Board<\/figcaption><\/figure>\n

21 January 2023: <\/strong>Our second cheese board was called Vamos A Espana<\/strong><\/em>.\u00a0 Spain is one of the most prolific cheese producing nations in Europe, making nearly half-a-million tons of cheese per year.\u00a0 With a rich variety of landscapes and a centuries-long tradition of livestock farming, Spain produces a rich variety of delicious cheese.\u00a0 The three cheeses on our Vamos a Espana<\/strong> <\/em>board (three Spanish cheeses, tangerine and chile olives, membrillo, fresh bell peppers, marinated cherry tomatoes, dried figs, Marcona almonds and sesame seed infused crackers) were Manchego (a personal favorite of mine and Bill’s), Tetilla and a Navarra cheese.<\/p>\n

Tetilla, a rich, creamy cow’s milk cheese often used in desserts, was terrific.\u00a0 It’s nearly spreadable enough to be used on a sandwich, but pairs better with dates than with bread or crackers.\u00a0 Manchego, a rich sheep’s milk cheese, may be the most famous of all Spanish cheeses.\u00a0 Similar in flavor (but not in color) to Cheddar and Asiago, it was a favorite at our table.\u00a0 We deliberated about the wafer-thin crackers with their peppery flavor and sesame seed infusion…and who doesn’t love Marcona olives.\u00a0 Spanish olives have a thicker skin than most varieties, giving them\u00a0 sharp and spicy notes, especially when emanating from its oil.\u00a0 This was a magnificent board with so much diversity of flavors, textures and elements of deliciousness.<\/p>\n

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Salami Plate (Not on Current Menu)<\/figcaption><\/figure>\n

21 January 2023: <\/strong>Though cheese is The Mouse Hole’s raison d’etere, we were determined not to miss the meat products that characterize charcuterie boards by ordering a side of salume<\/strong> <\/em>and prosciutto<\/strong> <\/em>with small slices of bread.\u00a0 Contrary to what you’ve probably seen at some restaurants, the bread isn’t intended for the construction of small sandwiches.\u00a0 It’s intended as a palate cleanser.\u00a0 As the term implies, palate cleansers reset your sensory perception, preparing your taste buds to notice subtle flavor differences.\u00a0 The differences between salume and prosciutto are more than subtle.\u00a0 The thinly sliced, salmon-pink and reddish prosciutto has a salty ham flavor with sweet notes occasionally showing up. \u00a0 Although porcine-based, the salume offers a different taste experience than the prosciutto.\u00a0 It’s bold, tangy and oh, so delicious.<\/p>\n

21 January 2023: <\/strong>By now you’re probably thinking we ordered everything on the menu.\u00a0 That’s not entirely accurate.\u00a0 We didn’t, for example, order the Pardon My French board.\u00a0 Delivered last to our table were grilled cheese sandwiches<\/strong> <\/em>on locally baked bread.\u00a0 What distinguished this sandwich from others were caramelized onions which lent a sweet contrast to the sharp Cheddar.\u00a0 The locally baked bread makes for a superb sandwich canvas.\u00a0 It’s\u00a0 the type of bread that makes the best type of toast–soft and crumbly on the inside and crusty on the edges.\u00a0 For the grilled cheese sandwich, the bread is sliced thinly so that the cheese peeks out.\u00a0 It’s a nice touch.<\/p>\n

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Grilled Cheese on Locally Baked Bread<\/figcaption><\/figure>\n

ABOUT THE NEW MEXICO CHEESE GUILD<\/strong><\/h1>\n

One of the shop’s original employees helped to found the New Mexico Cheese Guild<\/strong><\/a>\u00a0 and has helped to organize community educational events about cheese,\u00a0 food sovereignty, food appreciation, slow food, etc. The shop also played a prominent role in the campaign to legalize raw milk in Albuquerque and Bernalillo County.\u00a0 The Guild’s mission statement:\u00a0 “To promote and preserve the tradition of cheesemaking while fostering collaboration within the industry. We are committed to advancing the knowledge, skills, and appreciation of cheese and cheesemaking among producers, consumers, and enthusiasts alike.\u00a0 The Guild’s Goals:<\/p>\n

Quality + Excellence<\/strong>: We strive for the highest standards of quality in cheese production, ensuring that every wheel, wedge, or curd crafted in New Mexico represents the pinnacle of taste and craftsmanship.<\/p>\n

Networking + Collaboration:<\/strong> We aim to facilitate networking and collaboration opportunities among cheese industry stakeholders, strengthening bonds and knowledge-sharing within the community.<\/p>\n

Advocacy + Protection:<\/strong> We aim to be a voice for the cheese industry, advocating for policies and regulations that support the interests of cheese-makers, promote the integrity of cheese products, and are in line with our mission and values.<\/p>\n

Consumer Awareness:<\/strong> We educate current and future consumers about the value of high-quality cheese, its nutritional benefits, and its role in a diverse, healthy, and enjoyable culinary experience.<\/p>\n

FINALE<\/strong><\/h1>\n

In its May, 2023 edition Albuquerque The Magazine awarded The Mouse Hole’s Nosh Selection<\/strong><\/em>\u00a0a”Hot Plate Award.” \u00a0This award is bestowed by the editors and staff of the Magazine “for dishes, drinks, concepts, ideas or persons who are doing amazing things in our local culinary scene<\/em>.” \u00a0The turophile’s delight was described as “a nice, chill little spot<\/em>.”<\/p>\n

My dream of Albuquerque someday being able to support a large cheese shop may never reach fruition, but The Mouse Hole makes a lot of dreams come true.\u00a0 Turophiles, take note!\u00a0 This may be Albuquerque’s “itty, bitty cheese shop” but it offers large flavors and satisfaction!<\/p>\n

The Mouse Hole<\/strong>
\n300 Broadway, N.E., Suite A
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-2994
\nWebsite<\/strong><\/a> |
\nLATEST VISIT<\/strong>: 24 August 2024
\n1st VISIT<\/strong>: 21 January 2023
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Vamos a Espana Cheese Board, Local Cheese Board, Cheese Curds, White Bean Salad, Salume, Olives, Pickled Artichokes
\nREVIEW #1316<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

My Chicago born-and-bred bride and I often debate the merits and pitfalls of the Albuquerque metropolitan growing large enough to support more cultural opportunities, larger sports venues and ethnic restaurants we don\u2019t currently have. Having grown up with those amenities, she knows more urban growth also means an increase in crime (as if we didn\u2019t have enough already); more cronyism, corruption and collusion among the political cabal; more pollution, gentrification, traffic congestion, etc. Neither one of us wants Albuquerque to become another Big Cheese like Phoenix (though increasingly we’ve grown to love the Valley of the Sun\u2019s restaurants). We would, however, love a Big Cheese shop like one in Toronto. If you\u2019ve tuned in to a Hulu series called \u201cCheese:…<\/p>\n","protected":false},"author":1,"featured_media":67918,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,11,703,141,561,4],"tags":[4256,2637,2631,2633,2641,2639,2636,2640,2634,4255,4254,2195,2635,2642,4257,2483,2638],"class_list":["post-62766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-continental","category-dog-friendly","category-new-mexico","category-rating-outstanding","category-specialty","tag-artichoke-pepper-escabeche","tag-cheddar","tag-cheese","tag-cheese-boards","tag-cheese-curds","tag-french-board","tag-honey","tag-local-board","tag-manchego","tag-marinated-white-beans","tag-new-mexico-cheese-guild","tag-olives","tag-quince","tag-salume","tag-seasonal-burrata","tag-sourdough-bread","tag-spanish-board"],"yoast_head":"\nThe Mouse Hole - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=62766\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Mouse Hole - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"My Chicago born-and-bred bride and I often debate the merits and pitfalls of the Albuquerque metropolitan growing large enough to support more cultural opportunities, larger sports venues and ethnic restaurants we don\u2019t currently have. 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