A shepherd’s cheese in Fuentespalda
From the house
14 km
01 — The plan
Sheep on the hills above the village and a small dairy that opens on Saturday mornings.
Time needed
A morning
Best time
Saturday mornings
Good for
Families, food lovers
Ramón still takes his flock up the hill every morning. His wife Pilar makes cured and semi-cured cheese in a room behind the house.
The visit
You see the sheep go out, the morning milk turned into curd and the cheeses turning on the shelves of the cave. Children can help with the moulds. At the end there is a tasting with bread, honey and quince.
How to book
Saturday mornings they open the dairy to visitors. Phone the day before; we can do it for you. The cured cheese keeps for weeks, so it is a good thing to take home.
Plan it with us
We lend bikes, pack a picnic and book guides. Ask the night before and it’s ready when you wake up.
Bikes and helmets, free for guests
Picnic from the kitchen, €14 per person
Maps and routes printed at reception
02 — Getting there
How to get there
20 minutes by car up to Fuentespalda. The dairy is the last house on the road to the hermitage.
From the house
14 km
