Cheesemaking Workshop in the Subbetics
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Earliest Date Available: October 9, 2026This experience is in high demand. Book now to lock in the next available date.
Free CancellationCancel for free up to 1 day before your experience
Food for HappinessFor every guest in your booking, we donate 10 meals to children around the world
Why book with byFood?
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Language
Spanish
US$155.20 per group
Guest
Traveler x1
Date
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Earliest Date Available: October 9, 2026This experience is in high demand. Book now to lock in the next available date.
Free CancellationCancel for free up to 1 day before your experience
Food for HappinessFor every guest in your booking, we donate 10 meals to children around the world
Why book with byFood?Japan's #1 food travel platform
Japan's #1 food travel platformTrusted by 50,000+ travelers worldwideCurated by food lovers, for food loversFeatured in CNN, Forbes & NYT
Description
Good to Know
From the hand of a professional cheesemaker you will know the whole process of artisan cheese making.
You will know the tradition and will be able to participate in the preparation procedure.
We will make fresh cheese that you can taste at the time or take home to share it.
Gloves
Instructor (Spanish language)
Aprons
Lunch
With this interesting and enjoyable workshop in Los Balanchares we will learn the secrets of the cheese tradition of Subbética.
We will start by knowing the obtaining and moving of milk, going through the process of coagulation, cutting of the curd, pressing and salting, to finish tasting the product created by ourselves.
For all this we will make use of traditional and handmade tools such as cornflowers, pleitas, pitchers, etc.
Meeting Point
Meeting PointLos Balanchares, Córdoba Andalucía, Spain, ES, 14870
Open in Google MapsUpon arrival in Los Balanchares head to the gourmet shop, where our staff will welcome you upon arrival.
End Point
End PointThis experience ends at the meeting point.
Free cancellation
Cancel up to 1 day before for a full refund.
No refund within 1 day of the experience or no-shows.
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