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Raw Jersey cow milk cheese on pasture Mixed coagulation, lactic acid and enzymatic

  • Exhibitor: GALMESÁN
  • Brand name: SAVEL
  • Sector: PASTA BLANDA
It is the project of Ricardo, a rancher who, fed up with intensive exploitation models, decides to take a step back to move forward: with the model that his family had traditionally followed for livestock exploitation, he decides to renounce growth in numerical terms In order to reduce his group of heads: his herding of Friesian cows gave way to one of 45 jersey cows, a breed that had long had Ricardo dazzled. Thus, together with Ana and Xesús, they founded Airas Moniz, the cheese project in Chantada which, today, represents an interesting contribution to the country's cheese scene.Its principle is that tradition is not incompatible with innovation. Airas Moniz is a farm and artisan cheese factory, because they make cheeses with milk from their own livestock and in an artisanal way. All their cheeses are made from raw milk, from their grazing jersey cows, and in times of drought or lack of pasture they eat dry grass, hay, alfalfa, beet pulp, etc., they do not eat silage, they try to have a food as natural and sustainable as possible.
 

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