Attention cheese lovers. A 100-year-old cheese paradise sits near the town of Ojos Negros, 20 miles south of Ensenada, Mexico. If you want to meet cows, taste varieties of cheese from the mildest to the most pungent and know how cheese is made; head straight to Rancho La Campana, the home of the only cheese cellar open to public: La Cava de Marcelo.
When you start the tour, you’ll first see the cows walking freely and happily around the farm. See selected cows at the milking station where they are milked just six at a time and free from antibiotics. Next, visit the small processing rooms where they make cheese all free from additives. Go 100 feet below ground and feel the coldness of the space filled up with cheese closets storing types of cheese aged from four months to three years.
Other than the tour around the ranch and inside the cheese cellar, guests are welcome to have taste samples of all the cheese collection and finally wrap up the tour with the best part: lunch matched with locally-crafted beer.