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A hands-on visit to a small, sustainable dairy farm in the Costa Rican countryside.
Get an up-close look at a working dairy farm, from milking a cow to tasting fresh milk and seeing how the farm's cheese is made and aged.
A private guided visit to a small, sustainable dairy farm in Cañón de Rivas, giving you a hands-on look at cheese production. You'll have the chance to try milking a cow, taste fresh milk, and see the areas used for cheese-making and aging, along with the story behind the family business.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Hotel pickup in San José (subject to distance and availability).
Try your hand at milking a cow with guidance from the farm's own staff.
Taste milk straight from the farm before it's processed.
See how the farm's cheese is made and matured, and taste the finished product.
Back to your hotel, home, or the airport — whenever your day wraps up.
Get an up-close look at a working dairy farm, from milking a cow to tasting fresh milk and seeing how the farm's cheese is made and aged. A private guided visit to a small, sustainable dairy farm in Cañón de Rivas, giving you a hands-on look at cheese production. You'll have the chance to try milking a cow, taste fresh milk, and see the areas used for cheese-making and aging, along with the story behind the family business.
This visit takes place in Rivas, a rural district of the Pérez Zeledón canton in San José province, set in the foothills of the Cordillera de Talamanca — Costa Rica's highest mountain range. It's a region that has been built around small-scale dairy and livestock farming for generations rather than large-scale tourism, which is exactly why a hands-on visit here feels different from a more polished, visitor-oriented cheese tour elsewhere in the country.
Costa Rica has several well-known dairy regions — Zarcero, with its cool mountain climate and cluster of small family dairies, and Monteverde, whose cheese cooperative traces back to American Quaker settlers who arrived in the 1950s and began producing cheese commercially soon after — but much of the country's cheese production still happens on a far smaller, family-run scale like this, supplying fresh milk and cheese to local markets rather than national distribution chains.
The farm itself keeps the process visible from start to finish: trying your hand at milking, tasting milk straight from that morning's yield, and walking through the rooms where the cheese is actually made and left to age. It's a genuine working farm rather than a demonstration set up purely for visitors, which means the pace and detail of the tour can vary a little depending on what's actually happening on the farm that day.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
