Rancho Dos Hermanos has been producing artisanal cheeses 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.

We also offer cheesemaking and cooking classes, as well as other low-impact living workshops.

Our Girasol and Cempasúchil  cheeses won bronze medals at the October 2017 International Goat Cheese Expo in Celaya, Guanajuato. Queso Cempasúchil has 3 varieties - plain, with chile chiltepin, and with dried herbs (from our own organically grown chiles and herbs)

Our Girasol and Cempasúchil cheeses won bronze medals at the October 2017 International Goat Cheese Expo in Celaya, Guanajuato. Queso Cempasúchil has 3 varieties - plain, with chile chiltepin, and with dried herbs (from our own organically grown chiles and herbs)

We have a new cheese!  Queso Palo Blanco has a delicate rind of vegetable ash and white mold, creating a look similar to the bark of the native Palo Blanco tree. This bloomy rind cheese is earthy and buttery. It is a favorite among our customers!

We have a new cheese! Queso Palo Blanco has a delicate rind of vegetable ash and white mold, creating a look similar to the bark of the native Palo Blanco tree. This bloomy rind cheese is earthy and buttery. It is a favorite among our customers!

Inside the Rancho Cacachilas Creamery

Jessica and Cameron joined the Rancho Cacachilas team to consult in the gardens and creamery in 2015. 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. Cameron designed the new creamery at Rancho Cacachilas to be able to hold over 1,000 cheeses in the aging room at any given time (before that we were aging about 30 at a time in a wine fridge - which is how we made the cheese at the time we won the awards!).

Yeni 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. Cameron and Yeni are responsible for developing our new cheese, Queso Palo Blanco.

Cameron & Yeni developing our award-winning cheeses.

Cameron & Yeni developing our award-winning cheeses.

The Creamery team at the 2017 International Goat Cheese Expo in Celaya, Guanajuato.

The Creamery team at the 2017 International Goat Cheese Expo in Celaya, Guanajuato.

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