There are several good artisanal cheese makers in Baja California, but only one of them can boast a cheese cave in Latin America that is open to the public. La Cava de Marcelo, a working dairy farm just southeast of the Valle de Guadalupe in Ojos Negro, produces queso fresco as well as one- and two-year aged wheels of rich, creamy and pungent Ramonetti cheese. All of the farm’s cheeses are available for tasting and purchase. A long afternoon can easily be spent here touring the working dairy farm and cheese cave, then dining on the casual menu of grilled seafood and meat that is cooked outdoors and served inside a quaint, early 20th-century farmhouse. Don’t miss the sardinas a la brasas. Local sardines are butterflied, grilled until the meat is smoky and the skin is slightly crisped and served atop farm-made ricotta blended with chipotle. The creaminess and spice of the ricotta is a nice counterpoint to the naturally salty fish. The sardines are finished with tomato, olive oil and oregano.

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