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A fifth-generation dairy farmer, Gary has spent his life around real milk, real cheese, and real food. After moving to New Mexico, he fell in love with the bold flavors of the Southwest—especially the legendary green chile. Combining his love of dairy and flavor, Gary created his Bad to the Bone Queso.

Some people are born for greatness. Gary Bonestroo? He was born for queso.

ABOUT
BAD TO THE BONE

When the restaurant refused to give up their secret recipe, he took it as a challenge. Back home, trial after trial, tweak after tweak—Gary cracked the code. His version of green chile queso blanco was even better. Soon, “Gary’s famous queso” was the only thing anyone wanted at parties, tailgates, and backyard BBQs.

Teaming up with his daughter, Tara, they brought their family’s signature queso from kitchen favorite to grocery store must-have. Made with real dairy, whole ingredients, and a serious kick of New Mexico’s finest green chile—no fake fillers, no shortcuts, just queso the way it should be.