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La Cava de Marcelo - Cheese Cellar

Señor Sabrosisimo first learned about Cava de Queso about five years ago.  At the time, the person who told him said it was "a few hours from Ensenada", wow were they wrong.  It is only about 26 miles and a beautiful 40 minute drive.  If he had known how close it really was, he would have been many times before now.

Located in the valley with the town of Ojos Negros, almost due east of Ensenada on Route 3, toward San Felipe, is La Cava de Marcelo - the first cheese cellar in Latin America.  The Ramonetti family has been making cheese in this location for more than 100 years.  They maintain their own dairy herd of about 100 Holstein cows, milked at 4pm and 2am every day, then the milk goes directly into cheesemaking with no pasteurization or additives.  The cows are free to graze on the grass and clover grown on the ranch and the ranch also grows and harvests alfalfa to supplement their diet.  No antibiotics, hormones or pesticides are used. It's about as close from the cow to the table as you can get.

Tours of the facility are free, we recommend that you try the sampling of cheeses and butter, offered with the tour for $10 USD or $120 MXN (subject to change).  Cheese and butter are available for sale.

There is an outdoor restaurant on site offering a variety of fine choices.  It's a great way to spend an afternoon.

View their website

Click to view maps and info in the Guidebook

Click to view more photos in the Gallery

Entrance house to the cellers

 

Sampler board of eight cheeses and fresh butter, served with bread and wine
 

Cheeses aged up to four years

 

Holstein cows contentedly grazing

 

 

 

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