{"id":1356,"date":"2024-03-14T10:18:27","date_gmt":"2024-03-14T09:18:27","guid":{"rendered":"https:\/\/probiodiversidad.org\/mountain-cheese\/"},"modified":"2026-06-03T11:23:38","modified_gmt":"2026-06-03T10:23:38","slug":"mountain-cheese","status":"publish","type":"page","link":"https:\/\/probiodiversidad.org\/en\/mountain-cheese\/","title":{"rendered":"Mountain Cheese"},"content":{"rendered":"

<\/div><\/div>

Mountain Cheese is made with raw milk from grazing goats, from the last goat herders of the Sierra de Gredos.<\/strong><\/p>\n

All the flocks used to make our Mountain Cheese<\/strong> graze in protected areas<\/strong>, mainly on the southern slope of the Sierra de Gredos Regional Park.<\/strong><\/p>\n

These are small family farms<\/strong>, with herds of between 220 and 250 goats of native breeds, mostly Verata<\/strong>, adapted to the environment and traditional management.<\/p>\n

Extensive mountain livestock<\/strong> 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<\/strong>, including the bearded vulture<\/strong>.<\/p>\n

Extensive grazing<\/strong> 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<\/strong> guarantee brand.<\/p>\n

The Candeleda Goat Farmers Cooperative<\/strong> is responsible for the selective collection of milk and the production of cheese, using a recipe from cheesemaker Jos\u00e9 Luis Mart\u00edn.<\/p>\n

Our Mountain Cheese<\/strong> is made using a completely traditional process, using raw goat’s milk<\/strong>, lactic ferments, natural kid rennet and salt. Subsequently, it is aged in a cellar for four months<\/strong>, developing its characteristic flavor and texture.<\/p>\n

To ensure the highest product quality and a genuine commitment to biodiversity conservation, the entire process\u2014from when the goats go out into the mountains to the marketing of the cheese\u2014is supervised by the Bearded Vulture Conservation Foundation<\/strong> and audited by an independent certification body.<\/strong><\/p>\n

It is a social economy initiative, where the profits generated by Mountain Cheese<\/strong> are intended to improve the income of farmers and their quality of life, to promote the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>

\"Pro-biodiversity<\/span><\/div>
<\/div>
\"Pro-biodiversity<\/span><\/div>
<\/div>
\"Pro-biodiversity<\/span><\/div>
<\/div>
\"Pro-biodiversity<\/span><\/div><\/div><\/div><\/div><\/div>

Mountain Cheese is made with raw milk from grazing goats, from the last goat herders of the Sierra de Gredos.<\/strong><\/p>\n

All the flocks used to make our Mountain Cheese<\/strong> graze in protected areas<\/strong>, mainly on the southern slope of the Sierra de Gredos Regional Park.<\/strong><\/p>\n

These are small family farms<\/strong>, with herds of between 220 and 250 goats of native breeds, mostly Verata<\/strong>, adapted to the environment and traditional management.<\/p>\n

Extensive mountain livestock<\/strong> 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<\/strong>, including the bearded vulture<\/strong>.<\/p>\n

Extensive grazing<\/strong> 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<\/strong> guarantee mark<\/p>\n<\/div>

\"Pro-biodiversity<\/span><\/div>

The Candeleda Goat Farmers Cooperative<\/strong> is responsible for the selective collection of milk and the production of cheese, using a recipe from cheesemaker Jos\u00e9 Luis Mart\u00edn.<\/p>\n

Our Mountain Cheese<\/strong> is made using a completely traditional process, using raw goat’s milk<\/strong>, lactic ferments, natural kid rennet and salt. Subsequently, it is aged in a cellar for four months<\/strong>, developing its characteristic flavor and texture.<\/p>\n<\/div>

\"Pro-biodiversity<\/span><\/div>

To ensure the highest product quality and a genuine commitment to biodiversity conservation, the entire process\u2014from when the goats go out into the mountains to the marketing of the cheese\u2014is supervised by the Bearded Vulture Conservation Foundation<\/strong> and audited by an independent certification body.<\/strong><\/p>\n

It is a social economy initiative, where the profits generated by Mountain Cheese<\/strong> are intended to improve the income of farmers and their quality of life, to promote the continuity of this traditional activity.<\/p>\n<\/div>

\"Pro-biodiversity<\/span><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-1356","page","type-page","status-publish","hentry"],"yoast_head":"\nMountain Cheese - PROBIODIVERSIDAD<\/title>\n<meta name=\"description\" content=\"Raw goat's milk cheese produced by the last farmers working extensively in Gredos, a Natura 2000 network area\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/probiodiversidad.org\/en\/mountain-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mountain Cheese - PROBIODIVERSIDAD\" \/>\n<meta property=\"og:description\" content=\"Raw goat's milk cheese produced by the last farmers working extensively in Gredos, a Natura 2000 network area\" \/>\n<meta property=\"og:url\" content=\"https:\/\/probiodiversidad.org\/en\/mountain-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"PROBIODIVERSIDAD\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-03T10:23:38+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"23 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/mountain-cheese\\\/\",\"url\":\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/mountain-cheese\\\/\",\"name\":\"Mountain Cheese - 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