Filo El Cuchillo is a family business with around 800 heads of native breed cattle, run since 2012 by brothers Francisco and Miguel Arbelo, whose principle is: with “good milk, time and love” they make a cheese that stands out for its aromas and flavour.

If you take a walk around the farm in the early hours of the morning you will be able to see the cattle loose once they have been milked and in the production room, the milk already curdling in the “curdling vat”. In the shop you can buy cheese and also other products, such as wine, bread rolls and mojos that you can taste from its wonderful viewing point from which you can see the coastline of the northern area of ​​Tinajo.

Opening hours: Monday to Friday from 7:00 a.m. to 11:30 a.m.