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.
The business started by the Holstein family in 1911 and later, the family farm was built in 2008 with 60 acres of land in the valley of Real de Castillo. The more than 200 cows are taken care of by feeding them grass, alfalfa, corn, grain and fresh water so expect to get that all-natural yummy cheese that you can't easily grab from the supermarket.
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