We had been told by many people that we needed to visit Rancho Cortés to sample their cheese and olive oils. However there is no one person who seems to know exactly where this rancho is located. Driving around Mex4 we finally talked to someone who knew where it was and gave us good directions.
This is a family owned farm dating back 40 years ago. The father who started this farm, actually went over to France to learn the art of cheese making as well as to buy French cows to be used in the cheese making process.
We started with some of their Queso Fresca, which is aged in the cava for one month. It is a soft cheese but very good.
We then moved on to trying their Gouda cheese. These use cultures from Europe and are a much firmer cheese.
The third cheese we based was Queso de Guadalupe which uses a mold aging process, is more flavorful and also uses cultures from Europe.
We then moved on to the Queso Añejo which is the gouda but aged much longer. Excellent.
The final cheese we tasted was the Queso de Parmesan which is aged 8 months, although in most years it is aged one year. The reason that this was less than the normal aging time is just because the cheese has been in such demand that they sold out of the last production batch and they felt that the cheese had aged sufficiently. It was excellent.
So after buying a number of these pieces, we then tried their olive oil, which we found to be very good and very reasonably priced.
Phone: +52 (646) 113-4425