Rancho CACACHILAS ARTISANAL CREAMERY
Since 2013, Our small-scale, handmade cheese production embodies the unique flavors derived from the local Sierra Cacachilas terroir.
Hand-milking our own goats, we create traditional fresh cheeses of the region as well as our European-style cheeses with a Baja twist. Our cheeses are aged and ripened for various durations to develop distinct flavors and textures.
Rancho Dos Hermanos, one of several ranches located on the Rancho Cacachilas property, provides sweeping views of the rugged mountains, the Sea of Cortez and Isla Cerralvo. In this unique setting, just a short drive from La Paz, visitors may arrange tastings of homemade Sierra Cacachilas cheeses that are produced in our solar powered creamery, paired with beer and wine, and served with jams from wild-harvested fruits and honey from our hives.
Our Girasol and Cempasúchil cheeses won bronze medals at the October 2017 International Goat Cheese Expo in Celaya, Guanajuato.
Inside the Rancho Cacachilas Creamery
In 2015 Jessica and Cameron joined the Rancho Cacachilas team to consult in the gardens and creamery. They came to us after years of working for an award-winning creamery in Marin County, California. They are experienced affineurs, meaning that they are responsible for taking care of the aging cheese.
Genni Verdugo, our head cheese maker, originally from a nearby ranching community, has a natural affinity for cheesemaking and says that, as a child, she would sell her grandmother's cheese to her neighbors. Her regional Panela Cheese is her own original recipe and is currently sold for plates at Bar El Minero
