Tenerife – Farm Tour with Cheese Tasting

The best part of this Tenerife farm visit is the close look at Canary Island goats and the hands-on cheese-making process behind one of the island’s better-known local foods. You meet a baby goat, hear why this breed matters to Tenerife, then see how the family turns milk into cheese.

I like two things right away: the small group limit of 10 keeps the visit personal, and the tasting gives you three award-winning cheeses at different stages, from fresh to aged. The main drawback is the short one-hour format. You get a focused introduction rather than a long farm day, and the tour runs only on weekday mornings.

Key points at a glance

• Meet the farm’s Canary Island goats, including a baby goat, before entering the cheese factory.
• Watch traditional cheese production and learn how the cheeses are crafted and aged.
• Taste three award-winning cheeses in a guided farm tasting.
• Add matching wine for an extra fee if you want a more complete tasting.
• Keep the visit easy and focused with a one-hour schedule and groups capped at 10.
• Bring comfortable shoes, and plan ahead if you need the minimum booking of two people.

Meeting the goats at Quesería Montesdeoca

Your visit begins at the main gates of Quesería Montesdeoca, where your guide greets you. This is a working goat farm and cheese factory, not a large attraction built around elaborate scenery or staged entertainment. That gives the visit its appeal: you are seeing a real local food business at close range.

The first part introduces you to the animals. You can say hello to a baby goat and see the Canary Island breed that supplies the farm. The guide also explains the animals’ importance to Tenerife, giving you useful context before you taste anything made from their milk.

For families, this opening is likely the strongest part of the visit. Children from ages 3 to 11 are welcome at a child rate of 9 euros, and the animals give younger children something immediate to enjoy. The farm setting also makes the food lesson easier to understand. Instead of hearing about goat milk in a shop or restaurant, you see where it begins.

You should wear comfortable shoes. The tour includes farm activity and outdoor areas, so sensible footwear is more useful than anything stylish. The activity is wheelchair accessible, although the provided details do not describe every surface or route, so you may want to confirm specific access needs before booking.

Inside the cheese factory

After meeting the goats, you move into the cheese factory. Here, the guide shows you how the cheese is made by hand and explains the steps used to craft and age it.

The useful thing about this section is that it connects the animal visit with the finished product. You see that the tasting is not simply a collection of samples placed on a plate. It is the final stage of a process that begins with the farm’s goats and depends on careful handling and aging.

You are shown several stages of the cheese. Fresh cheese gives you the mildest, simplest point of comparison. Smoked cheese brings a stronger character, while semicured and aged cheeses show how time changes flavor and texture. The visit does not promise a full cheesemaking workshop, so you should expect a demonstration and explanation rather than a chance to produce your own wheel.

That short format works well if you are fitting the farm into a busy Tenerife schedule. At one hour, you can add it to a morning of sightseeing without giving up half a day. The trade-off is that the information stays fairly compact. If you already know a great deal about cheesemaking, you may wish for a longer technical session.

The three-cheese tasting

The tour ends with a presentation of three of the farm’s most awarded cheeses. This is where the earlier explanation becomes useful. You can compare fresh, smoked, semicured, or aged styles and notice how the cheese changes as it develops.

I like this approach because the tasting is tied to the farm rather than treated as a generic snack. You have just seen the animals and the production space, so each sample has a clear place in the story. For a food-focused visit to Tenerife, that connection adds value.

The cheese tasting is included in the tour price. Matching wine is possible for an additional fee, but wine is not part of the basic package. If you want the simplest and most affordable visit, stick with the cheese. If you enjoy pairing local drinks with food, ask about the wine option when you arrive or arrange it in advance.

The itinerary also refers to wine tasting, but the included services specify the three-cheese degustation, with matching wine available at extra cost. I would budget on the basis that cheese is included and wine is optional.

What $33 buys you

At $33 per person, this is not the cheapest quick activity in Tenerife, but it offers more than a plate of local cheese. Your price covers the guided goat-farm visit, the cheese factory explanation, and a tasting of three award-winning cheeses.

I consider that fair value if you care about local food and want direct contact with a family-run producer. You are paying for access to a working farm, a guide’s explanation, and the chance to taste products at their source. The small group size also matters. With no more than 10 participants, you have a better chance to hear the guide and see the demonstration than you would in a large coach group.

The value is less clear if you are looking for a full meal or a long agricultural tour. Lunch is not included, and the one-hour schedule does not replace a farm stay or a half-day food excursion. Think of it as a focused introduction to Tenerife’s goat-cheese tradition.

Families should note the child price of 9 euros for ages 3 to 11. That makes the activity easier to justify for a family, especially if the children enjoy animals. Infants and older children are not separately described in the provided details, so check the booking terms for your exact group.

A short visit with a practical schedule

Tours are available Monday through Friday from 10 a.m. to 1 p.m. That narrow window is important when planning. You cannot simply drop in during an evening stroll or on a weekend day, and you should build your Tenerife plans around a confirmed morning start time.

The one-hour length makes the visit easy to combine with other plans. You might schedule it before lunch, then continue to another attraction. The details do not include transport to the farm, so you should check the route from your accommodation and allow enough time to reach the main gates.

The minimum reservation is two people, made two weeks in advance. Solo visitors should pay close attention to this rule. If you are traveling alone, you may need to arrange another participant or contact the provider before relying on the booking.

You can reserve now and pay later, which helps if your Tenerife plans are still shifting. Cancellation is free up to 24 hours before the activity for a full refund. Those terms are useful, but the limited weekday schedule means I would still avoid leaving this until the last morning of your trip.

Languages, group size, and access

The live guide can conduct the tour in English, Spanish, Bulgarian, or Serbo-Croatian. French is not listed as a tour language, and one French-speaking participant specifically noted the lack of a French audio guide. If you need French support, do not assume one will be available.

A small group of up to 10 is one of the tour’s strongest practical features. You can expect a more direct presentation than at a large commercial dairy, and children should have a better chance to see the animals without being pushed to the back.

The activity is wheelchair accessible. Since the available information does not explain the exact paths, entrances, or factory layout, travelers with particular mobility requirements should confirm the details with Queseria Montesdeoca S.L. before booking. That is especially sensible for a farm, where surfaces may differ from those at a city museum.

The family-run feel

The appeal here comes from meeting a local producer rather than simply buying cheese in a market. You get a brief look at the work behind the product, from caring for the goats to making and aging the cheese.

That family connection also helps explain why the tasting includes several styles. A producer who works across fresh, smoked, semicured, and aged cheeses is showing you more than one flavor. You get a quick lesson in how preparation and time affect the final result.

The supplied feedback gives useful clues about the tone of the visit. One Belgian participant praised the contact with the sheep and goats, the tasty samples, and the guide’s enthusiasm. The wording also notes that the guide spoke perfect English. The guide’s name is not provided, so I would not expect a named host to be guaranteed, but English-language visitors should have a solid option among the listed languages.

The overall rating is 4.9 from 54 reviews, which supports the idea that this is a well-received small activity. I would still keep your expectations in proportion. A high rating does not turn a one-hour farm introduction into a full culinary course, and the short visit will suit some people better than others.

Who should book this farm visit

I would recommend this tour most strongly to:

• Families who want an animal-based activity that also introduces local food.
• Cheese lovers who enjoy tasting different stages of aging.
• Visitors seeking a small-scale experience away from standard sightseeing.
• Anyone with a spare weekday morning and an interest in Tenerife’s rural traditions.
• People who prefer a short, organized visit rather than a full-day excursion.

You may want to skip it if your schedule includes only weekends, if you need a substantial meal, or if you want an in-depth cheesemaking class. The tour is also less suitable if you need French-language guidance and cannot manage without an audio guide.

Food lovers should consider pairing it with a separate lunch afterward. Since lunch is not included, the tasting is best treated as an introduction, not a replacement for a meal. You will leave with a better sense of the cheese, but not necessarily full.

How to get the most from the hour

Arrive at the main gates and wear comfortable shoes. Keep your schedule flexible enough to enjoy both the animal introduction and the factory portion without rushing.

If wine interests you, ask about the optional matching wine when arranging the visit. It costs extra, so decide ahead of time if you want to keep the price close to the $33 base rate.

Pay attention to the differences between fresh, smoked, semicured, and aged cheese. The tasting is short, but comparing those styles is the best way to get real value from it. You might also ask the guide how long the cheeses are aged and which style is most closely associated with the farm, although the exact answers are not specified in advance.

For families, prepare children for a visit that includes both animals and food production. The baby goat is likely to be a highlight, but the factory section asks for some attention. That mix works well for children who enjoy seeing how everyday food is made.

Should you book Quesería Montesdeoca?

Book it if you want a short, friendly look at Tenerife’s goat-cheese tradition, especially if you are traveling with children or care about local food. The combination of goats, a working cheese factory, and three award-winning samples gives the hour a clear purpose.

I would pass only if the weekday morning schedule does not fit, you need a full meal, or you are seeking a detailed hands-on class. For everyone else, the $33 price is reasonable for a small-group farm visit with tasting included. Just remember to reserve at least two people two weeks ahead, confirm your language needs, and treat the optional wine as an extra rather than part of the base tour.

FAQ

How long does the Tenerife farm and cheese tour last?

The tour lasts one hour.

Where does the tour begin?

It begins at the main gates of Quesería Montesdeoca, where the guide will greet you.

What languages are available?

The live tour guide can conduct the visit in Bulgarian, English, Serbo-Croatian, or Spanish.

Is the cheese tasting included?

Yes. The tour ends with a tasting of three of the farm’s most awarded cheeses.

Is wine included with the tasting?

No. Matching wine is available for an extra fee.

Are children allowed to join?

Yes. Children from 3 to 11 years old are welcome and pay a child rate of 9 euros.

Is the farm tour wheelchair accessible?

Yes, the activity is listed as wheelchair accessible. You should confirm specific access details with the provider if you have particular mobility needs.