Tenerife’s farm cheese scene is more hands-on than you expect. This 1-hour tour at Quesería Montesdeoca is built around real work: you’ll meet the goats first, then step into the cheese process and end with a guided tasting. I love that it’s focused and family-friendly, and you get actual farm-to-factory context instead of a quick photo stop.

The tasting is the other big win: you’ll sample a range of Canary Island goat cheese, including styles like fresh and smoked, plus semicured and aged options. One drawback to plan for: the schedule is short and there’s no lunch included, so if you’re the type who wants a long meal, you may need to add food afterward.

Key highlights at a glance

• Quesería Montesdeoca farm tour with a small group (limited to 10)
• Meet baby goats and learn about the local Canary Island goat breed
• See cheese made by hand and watch how it’s crafted and aged
• Cheese degustation featuring three of the most awarded goat cheeses
• Tasting variety from fresh to smoked, semicured, and aged
• Languages offered live in Bulgarian, English, Serbo-Croatian, and Spanish

Quesería Montesdeoca: starting your Tenerife cheese day at the farm gates

Your visit begins at the main gates of Quesería Montesdeoca, where the guide greets you and gets the group into motion. That matters more than it sounds. A smooth start sets the tone on a working farm, where timing and flow are everything.

This is a small-group experience, capped at 10 people. With fewer people in the space, you’re more likely to actually see what’s happening rather than hovering at the edge like a spectator. It also keeps the energy friendly—especially if you’re coming with kids.

You’ll want comfortable shoes. Even with a paved start near the gates, you’re moving around farm areas and possibly outdoors for photo stops and camp activities later in the tour. If you’re wearing flip-flops or dress shoes, you’ll feel it.

Say hello to baby goats and the Canary Island breed

The tour kicks off with an animal introduction, and the vibe is straightforward: you arrive, you say hello, and you learn why these goats matter here. You’ll be able to meet a baby goat, and you’ll also discover the local breed of Canary Island goats. It’s a simple moment, but it’s the best kind of “why this matters” framing.

You’ll also get an explanation of how goats fit into life and work on the island. The guide’s goal is to connect the animals you’re looking at to the final product you’ll taste later. That’s a big part of making food experiences feel real instead of staged.

If you’re traveling with children, this first section is usually where you’ll score the most smiles—goats have a way of turning a history lesson into something kids actually pay attention to. And if you’re more of a quiet observer type, don’t worry. This portion is designed to be welcoming, not performative.

Practical thought: keep your pace easy here. Animals can be unpredictable, and the guide will want everyone close enough to learn, but not so close that it disrupts the animals.

Inside the cheese factory: seeing hand-crafting and aging

After the animal introduction, you’ll be guided into the cheese-making area. This is where the tour shifts from “cute farm moments” to “okay, so how does this actually happen?”

You’ll learn how the cheese is crafted and aged, and you’ll be shown the process carefully. The emphasis is on hand-making—so you’re not just watching a machine and calling it artisanal. You’ll get the sense of work behind the flavor, including the steps that turn milk into fresh cheese and then into semicured and aged varieties.

This part is valuable for foodies because it explains what you’re tasting later. It also helps you avoid the common mistake of treating cheese as a mystery you either like or dislike. Once you’ve seen how different styles come from different handling and aging, you’ll taste with more curiosity.

One small consideration: since the whole experience is only one hour, the factory segment can’t be a long, deep technical lesson. Think of it as the best possible highlights tour—enough to understand what’s different and why, without turning it into a lecture.

Cheese tasting lineup: fresh, smoked, semicured, and aged

The tour ends with a cheese presentation and tasting. This is the moment you’ve been working toward, and it’s structured to give you variety rather than one single cheese type.

You’ll sample a range that includes:

• Fresh farm cheese
• Smoked cheese
• Semicured cheese
• Aged cheese

And the tasting includes three of the most awarded cheese. That pairing—awarded cheeses plus multiple styles—makes the tasting feel like a guided introduction to what this farm does best.

Here’s what I like about this setup for real travelers: if you’re not sure what you like, you’ll find a starting point quickly. Fresh and smoked can be very different in texture and flavor intensity. Semicured and aged options help you see how aging changes the profile. Instead of one “try it and hope” bite, you get a mini lineup that teaches your palate.

If you’re a wine lover, there’s a helpful detail. Wine tasting is possible during the cheese tasting for an extra fee. That means you can keep the experience simple if you’re not drinking, or add pairing if you want it. You won’t feel forced into it either way.

One more practical tip: be ready for a tasting that runs on short, focused guidance. Bring curiosity. Ask the guide what differs between the styles—this tour format is built for those comparisons.

The pacing: how a 1-hour farm visit stays fun, not rushed

Let’s be honest: one hour can sound short—until you see the flow. This tour is paced like a good food stop. You get animals first, then the factory process, then tasting, and finally a bit of outdoors time.

Your day includes additional segments such as:

• a photo stop
• camp activities
• scenic views on the way (part of the tour flow)

These pieces keep it from feeling purely “indoor museum.” They also help you connect the cheese back to the setting where it’s produced.

What to consider: because it’s compact, you don’t get a long free roam. This isn’t the kind of tour where you wander for an hour and take your time. It’s guided, structured, and designed to fit into the farm’s workday.

The schedule is also limited: tours run Monday through Friday, between 10:00 and 13:00, so plan ahead if your itinerary is tight.

Price and value: is $33 per person a good deal?

At $33 per person, this is priced for a hands-on experience rather than a long meal. The value comes from three things you actually get:

1. You see both the animals and the production side

Not every cheese tasting tour includes an animal introduction plus a factory visit. Seeing the farm-to-factory connection helps you taste more intentionally.

1. You get guided tasting with award-winning cheeses

The tour includes a cheese degustation featuring three of the most awarded goat cheeses. That lowers the risk if you’re unsure what to buy later.

1. You keep it efficient

At one hour, you can fit it into a day without losing half your trip to transport and waiting.

What’s not included matters for budgeting. Lunch is not included, so if you’re doing this between meals, you’ll want a plan for food afterward. Also, while wine tasting is possible, it’s an extra fee, so your final total depends on whether you add it.

Bottom line: for a small-group, guided farm + factory + multi-style tasting experience, $33 feels fair. You’re paying for access and explanation, not just cheese on a plate.

Languages and comfort: what to expect from the guide

The guide runs a live tour in Bulgarian, English, Serbo-Croatian, and Spanish. That’s a practical list for many visitors, and it helps the experience stay interactive.

If you’re speaking French, note this carefully: French audio support isn’t part of the information you’re given for this activity, and at least one French booking reported that audio guides in French were missing. If you rely heavily on French interpretation, consider planning to use English or Spanish with your guide.

Comfort-wise, the tour is wheelchair accessible. Since you’ll be walking around a working farm setting, it’s still smart to use judgment on shoes and your own mobility needs, but accessibility is explicitly included.

Who should book this Tenerife goat cheese farm tour?

This tour makes the most sense if you want:

• a short, memorable food-focused experience
• hands-on learning about goat cheese
• a family-friendly activity that includes animal time, not just tastings
• a small-group setting where the guide can answer questions

If you’re traveling with kids, the fact that children ages 3 to 11 are welcome and have a child rate of 9 euros is a strong plus. Short duration also helps—kids usually do better with focused activities they can finish and then move on.

If you’re a serious cheese professional looking for deep laboratory-level details, you might find the one-hour format a bit light. But if your goal is to understand what you’re tasting and enjoy the experience without turning it into a full-day project, this works well.

Should you book the Tenerife Farm Tour with Cheese Tasting?

I’d book it if you want an authentic farm visit where the cheese isn’t an afterthought. The combination of animals first, then hand-crafted cheese-making, then a multi-style tasting makes it the kind of tour that actually changes how you eat afterward.

Skip it—or plan extra time—if you need a longer meal experience or if your French-language needs are essential. Otherwise, this is excellent value for a compact, guided introduction to Tenerife’s goat cheese craft at Quesería Montesdeoca.

FAQ

How long is the Tenerife farm tour with cheese tasting?

The tour lasts 1 hour.

Where does the tour start?

The guide meets you at the main gates of Quesería Montesdeoca.

What cheeses are included in the tasting?

You’ll be given a cheese presentation and degustation that includes three of the most awarded cheese, with styles ranging from farm fresh to smoked, semicured, and aged.

Can I add wine to the tasting?

Wine tasting is possible for an extra fee during the cheese tasting.

What languages is the tour guide available in?

The live tour guide speaks Bulgarian, English, Serbo-Croatian, and Spanish.

Is the tour suitable for children and is lunch included?

Children ages 3 to 11 are welcome (child rate 9 euros). Lunch is not included.