The guide, a traditional milkman, starts the tour by offering a historical overview of the area, the production of milk and its derivatives, the crossing of breeds of cows to obtain the best quality and quantity of milk possible and a visit to the corral to show how and with what products the cattle are fed.
Then, the visitor himself can bring the animals of the repasto and with the help of the guide proceed to prepare them for manual milking and then have the opportunity to feed the calves.
Finishing the tour where tourists can participate in the process of handling milk and how to produce cheeses (hearts of palm, tender, semi-hard, etc.) and other dairy products such as sour cream and yogurt.