How to make cheese

Learn the intricate details of making one of the world’s most popular and appetising foods

Who doesn’t like cheese, even if only when melted? This product has a crucial place in Mediterranean cuisine, thanks to the region’s fantastic raw ingredients, enabling a huge variety of cheeses to be produced: cured and fermented in different ways.

We offer a workshop that gives you the chance to visit a goat farm, where milk of the highest quality is obtained, then used to produce a delicious goat’s cheese from Málaga province. In the search for indigenous breeds and programmes that are focused on improving the quality of the milk, traditional know-how comes together with the latest innovations in managing goat herds.

The goats feed on natural grassland, making the most of the area’s natural resources and producing milk with the finest properties in terms of energy content, flavour and aroma, which has an impact on the cheese made from it.

In the visit to the dairy, you’ll learn how this milk is transformed into soft, semi-soft or hard goat’s cheese, and even sweet dishes such as ricotta desserts, yoghurt and rice pudding.

Discover the incredible flavour of a cheese that has been produced in the moment, using milk brought fresh from the milking parlour. A mature cheese full of the flavours and aromas of Andalusia’s local pastures.

A guided visit around the farm and the factory; a workshop in milking and cheese-making, and cheese or petit-suisse-tasting and pairing sessions… so many possibilities to learn more about this fundamental part of Andalusian cuisine.