Mountain Cheese is made with raw milk from grazing goats, from the last goat herders of the Sierra de Gredos.
All the flocks used to make our Mountain Cheese graze in protected areas, mainly on the southern slope of the Sierra de Gredos Regional Park.
These are small family farms, with herds of between 220 and 250 goats of native breeds, mostly Verata, adapted to the environment and traditional management.
Extensive mountain livestock farming plays a key role in the conservation of the territory: it maintains the open landscape, promotes biodiversity, reduces the risk of fires and contributes to the feeding of carrion-eating birds, including the bearded vulture.
Extensive grazing is currently in serious danger of disappearing. In the Sierra de Gredos there are barely fifteen goat herders left, most of them integrated into the Pro-Biodiversity guarantee brand.
The Candeleda Goat Farmers Cooperative is responsible for the selective collection of milk and the production of cheese, using a recipe from cheesemaker José Luis Martín.
Our Mountain Cheese is made using a completely traditional process, using raw goat’s milk, lactic ferments, natural kid rennet and salt. Subsequently, it is aged in a cellar for four months, developing its characteristic flavor and texture.
To ensure the highest product quality and a genuine commitment to biodiversity conservation, the entire process—from when the goats go out into the mountains to the marketing of the cheese—is supervised by the Bearded Vulture Conservation Foundation and audited by an independent certification body.
It is a social economy initiative, where the profits generated by Mountain Cheese are intended to improve the income of farmers and their quality of life, to promote the continuity of this traditional activity.
Mountain Cheese is made with raw milk from grazing goats, from the last goat herders of the Sierra de Gredos.
All the flocks used to make our Mountain Cheese graze in protected areas, mainly on the southern slope of the Sierra de Gredos Regional Park.
These are small family farms, with herds of between 220 and 250 goats of native breeds, mostly Verata, adapted to the environment and traditional management.
Extensive mountain livestock farming plays a key role in the conservation of the territory: it maintains the open landscape, promotes biodiversity, reduces the risk of fires and contributes to the feeding of carrion-eating birds, including the bearded vulture.
Extensive grazing is currently in serious danger of disappearing. In the Sierra de Gredos there are barely fifteen goat herders left, most of them integrated into the Pro-Biodiversity guarantee mark
The Candeleda Goat Farmers Cooperative is responsible for the selective collection of milk and the production of cheese, using a recipe from cheesemaker José Luis Martín.
Our Mountain Cheese is made using a completely traditional process, using raw goat’s milk, lactic ferments, natural kid rennet and salt. Subsequently, it is aged in a cellar for four months, developing its characteristic flavor and texture.
To ensure the highest product quality and a genuine commitment to biodiversity conservation, the entire process—from when the goats go out into the mountains to the marketing of the cheese—is supervised by the Bearded Vulture Conservation Foundation and audited by an independent certification body.
It is a social economy initiative, where the profits generated by Mountain Cheese are intended to improve the income of farmers and their quality of life, to promote the continuity of this traditional activity.
