ENTER A PRODUCT: Submission #17
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Submission information
Submission Number: 17
Submission ID: 23
Submission UUID: c81fa22c-1c9b-4099-8d36-47aaad36a978
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Wed, 11/16/2022 - 09:22
Completed: Wed, 11/16/2022 - 09:25
Changed: Mon, 06/05/2023 - 09:09
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
General Info
Alpujarra Raw goat’s milk cheese
Capra Aegagrus, Raza: Murciano-Granadin
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Geographic area: La Alpujarra, Spagna
Latitude: 36.9621715
Longitude: -3.0533761
Location: 36.962172,-3.053376
Formatted Address: La Alpujarra, Spagna
State/Province: Andalucía
Country: Spagna
Country Code: ES
Latitude: 36.9621715
Longitude: -3.0533761
Location: 36.962172,-3.053376
Formatted Address: La Alpujarra, Spagna
State/Province: Andalucía
Country: Spagna
Country Code: ES
Product description
In general, it is a mature cheese made from raw milk. The aroma and flavour are strong, lactic, reminiscent of sheep’s milk, with a spicy and slightly salty touch in the more mature cheeses, and can be eaten as a single dish or included in various recipes. In addition to its special organoleptic characteristics, it is a very healthy food because goat’s milk is rich in a large quantity of nutrients.
The annual quantity produced in artisanal cheese dairies is 4,000 kg/year. These producers produce for sale in their own cheese factory.
The annual quantity produced in artisanal cheese dairies is 4,000 kg/year. These producers produce for sale in their own cheese factory.
The cheese is a unique cheese that is highly appreciated both by the population of the Andarax valley and by gourmet product sellers, underlining the importance of keeping this gastronomic tradition alive.
The production period is all year round. The annual quantity produced in artisanal cheese dairies is 4,000 kg/year. These producers produce for sale in their own cheese factory.
Goat’s cheese is made in the traditional, artisanal way, by extracting the goat’s milk, curdling it, cutting it, moulding it, pressing it and salting it. The main characteristic of this product is the long process of maturing for a minimum of 60 days, which shows that the key is the details in the production process. The rind is natural and edible, with no preservatives or waxes on the outside.
Goat’s cheese is made in the traditional, artisanal way, by extracting the goat’s milk, curdling it, cutting it, moulding it, pressing it and salting it. The main characteristic of this product is the long process of maturing for a minimum of 60 days, which shows that the key is the details in the production process. The rind is natural and edible, with no preservatives or waxes on the outside.
Cheese made from raw goat’s milk is a historical product in the Alpujarra region of Almería due to the traditional presence of the Murciano-Granadina breed, which is reared semi-intensively. The goat breeders themselves extract the milk and produce their own cheese, a tradition that goes back more than a hundred years.
The history of raw goat’s milk cheese is closely linked to the territory of the Andarax valley due to the traditional extensive rearing of goats and the recognised quality of the cheeses produced in the traditional way. This product has been the basis of the gastronomy of the Alpujarras for centuries.
The history of raw goat’s milk cheese is closely linked to the territory of the Andarax valley due to the traditional extensive rearing of goats and the recognised quality of the cheeses produced in the traditional way. This product has been the basis of the gastronomy of the Alpujarras for centuries.
Nowadays, the artisan production of raw goat’s milk cheese is very scarce, most of the goat’s milk producers sell to industry, leaving this activity relegated to only one family in the region who are reluctant to lose the ancient cheese-making tradition of the area.
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