Cheese and Wine, flavors with altitude

There are flavors that date back to ancient times… As ancient as the land where they were born.

When the Jesuits arrived more than three centuries ago, they brought with them their agriculture and livestock farming, with practices and knowledge that took deep root in the Calchaquí Valley.

Their Tafí-style cheeses, which follow the original Manchego cheese technique, and the first grapevines are part of a heritage that still lives on in these lands, and today we witness its fruits…

First Section

The Origin of Cheese and the Jesuit Legacy in Tafí: Cheesemaking Tradition and Living History in Tafí del Valle

Las Carreras Country Estate: At this emblematic colonial establishment, visitors can experience the entire production process, from the initial stages of raising and caring for dairy cattle in the valley pastures, through the milking routines, to the traditional production techniques in their factory.

During guided tours, tourists learn the secrets of spinning, pressing in traditional molds, and the different varieties of cheese they produce (fresh, semi-hard, and flavored), culminating in guided tastings in their historic courtyards.

Mrs. Sofía Dairy Farm: A space that combines family warmth with artisanal rigor. Here, the guide leads visitors to discover the daily life of the dairy farm, showcasing the sustainable management of the cattle and the importance of animal feed in the final quality of the milk. The farm opens its doors to demonstrate how natural fermentation gives its Tafí cheeses their characteristic consistency and flavor, offering genuine contact with rural tasks and the direct sale of its different varieties.

Los Cuartos Ranch Museum Experience: Through an immersive tour of the ranch's imposing historic center, visitors explore the daily life of the valley's pioneer families, their history, and the close way in which the development of this property was—and is—linked to traditional cheese production.

Jesuit Museum of La Banda: The historical highlight of Tafí is this heritage complex dating back to the 18th century. Visitors tour the museum, specially to see its "Cheese Factory" room. In this archaeological space, a narrative guides them through the techniques for making Manchego-style cheese, which were taught by the Jesuits to the valley's original inhabitants around 1718, marking the starting point of Tucumán's culinary identity.

Second Section

The Encounter with High-Altitude Wine and the Perfect Pairing

The journey continues through the imposing Infiernillo Mountain Pass to connect with the High-Altitude Wine Route in the Calchaquí Valley of Tucumán. This iconic tourist route brings together 14 wineries and estates in Tucumán, distributed in towns such as Amaicha del Valle, Colalao del Valle, and El Bañado, encompassing everything from small artisanal producers and community wineries (like Los Amaichas) to industrialized ventures with international reach. Located at over 2,000 meters above sea level, these vineyards thrive under unique climatic conditions, giving rise to wines of exceptional intensity, structure, and character.

Cheese and Wine, Flavors at Altitude seeks to promote commercial collaboration between cheese-producing ranches and wineries along the High-Altitude Wine Route, creating reciprocal sales points. This allows visitors to purchase and taste both products together at any point along the route.

Identity Tastings in the Region: Wineries and ranches will offer jointly designed guided tastings. There, you can experience how the different stages of maturation of Tafí Cheese find their perfect balance and are enhanced when paired with the notes and structure of Tucumán's high-altitude wines.