Pro-Biodiversity Brand<\/p>\n<\/div>
Mountain Cheese<\/h1><\/div>Raw goat’s milk from pasture-raised goats, produced by the last goat herders of the Sierra de Gredos.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Extensive livestock farming \u00b7 Sierra de Gredos<\/p>\n<\/div>
A cheese that preserves landscape, biodiversity and rural life<\/h2><\/div>Mountain Cheese is made with raw goat’s milk from grazing goats, sourced from small family farms on the southern slopes of the Sierra de Gredos Regional Park.<\/p>\n<\/div>
All the flocks graze in protected areas. They are native goat breeds, mostly Verata, adapted to the environment and traditional mountain management practices.<\/p>\n
Extensive livestock farming maintains<\/p>\n<\/div><\/div><\/div>
![\"Pro-Biodiversity](\"https:\/\/probiodiversidad.org\/wp-content\/uploads\/2024\/06\/148A9773-2.jpg\" "\\"148A9773-2\\"")
<\/span><\/div>![\"Mountain](\"https:\/\/probiodiversidad.org\/wp-content\/uploads\/2025\/12\/148A0508.jpg\" "\\"148A0508\\"")
<\/span><\/div>![\"Mountain](\"https:\/\/probiodiversidad.org\/wp-content\/uploads\/2025\/12\/48A6697-1.jpg\" "\\"_48A6697\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>220-250<\/h3><\/div>goats per family flock<\/p>\n<\/div><\/div><\/div>
4 months<\/h3><\/div>of refining in cellar<\/p>\n<\/div><\/div><\/div>
15<\/h3><\/div>Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
![\"Mountain](\"https:\/\/probiodiversidad.org\/wp-content\/uploads\/2024\/06\/148A9787-2.jpg\" "\\"148A9787-2\\"")
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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 - PROBIODIVERSIDAD\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/probiodiversidad.org\\\/#website\"},\"datePublished\":\"2024-03-14T09:18:27+00:00\",\"dateModified\":\"2026-06-06T06:43:01+00:00\",\"description\":\"Raw goat's milk cheese produced by the last farmers working extensively in Gredos, a Natura 2000 network area\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/mountain-cheese\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/mountain-cheese\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/mountain-cheese\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/probiodiversidad.org\\\/en\\\/probiodiversity-2\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mountain Cheese\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/probiodiversidad.org\\\/#website\",\"url\":\"https:\\\/\\\/probiodiversidad.org\\\/\",\"name\":\"PROBIODIVERSIDAD\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/probiodiversidad.org\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Mountain Cheese - 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Raw goat’s milk from pasture-raised goats, produced by the last goat herders of the Sierra de Gredos.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Extensive livestock farming \u00b7 Sierra de Gredos<\/p>\n<\/div>
A cheese that preserves landscape, biodiversity and rural life<\/h2><\/div>Mountain Cheese is made with raw goat’s milk from grazing goats, sourced from small family farms on the southern slopes of the Sierra de Gredos Regional Park.<\/p>\n<\/div>
All the flocks graze in protected areas. They are native goat breeds, mostly Verata, adapted to the environment and traditional mountain management practices.<\/p>\n
Extensive livestock farming maintains<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/span><\/div><\/span><\/div><\/div><\/div><\/div><\/div>220-250<\/h3><\/div>goats per family flock<\/p>\n<\/div><\/div><\/div>
4 months<\/h3><\/div>of refining in cellar<\/p>\n<\/div><\/div><\/div>
15<\/h3><\/div>Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Mountain Cheese is made with raw goat’s milk from grazing goats, sourced from small family farms on the southern slopes of the Sierra de Gredos Regional Park.<\/p>\n<\/div>
All the flocks graze in protected areas. They are native goat breeds, mostly Verata, adapted to the environment and traditional mountain management practices.<\/p>\n
Extensive livestock farming maintains<\/p>\n<\/div><\/div><\/div>
<\/span><\/div><\/span><\/div><\/span><\/div><\/div><\/div><\/div><\/div>220-250<\/h3><\/div>goats per family flock<\/p>\n<\/div><\/div><\/div>
4 months<\/h3><\/div>of refining in cellar<\/p>\n<\/div><\/div><\/div>
15<\/h3><\/div>Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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goats per family flock<\/p>\n<\/div><\/div><\/div>
4 months<\/h3><\/div>of refining in cellar<\/p>\n<\/div><\/div><\/div>
15<\/h3><\/div>Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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of refining in cellar<\/p>\n<\/div><\/div><\/div>
15<\/h3><\/div>Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Goatherds resist in Gredos<\/p>\n<\/div><\/div><\/div><\/div><\/div>
From the mountain to the wine cellar<\/p>\n<\/div>
A traditional, controlled process with a real impact<\/h2><\/div><\/div><\/div><\/div>01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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01<\/h3><\/div>Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Grazing in protected areas<\/h3><\/div>The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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The goats go out into the mountains and take advantage of the natural resources of the Sierra de Gredos, keeping alive an extensive management system that is in danger of disappearing.<\/p>\n<\/div><\/div><\/div>
02<\/h3><\/div>Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Selective milk collection<\/h3><\/div>The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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The Candeleda Goat Farmers Cooperative collects milk separately to guarantee its origin and traceability.<\/p>\n<\/div><\/div><\/div>
03<\/h3><\/div>Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Artisanal elaboration<\/h3><\/div>The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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The cheese is made with raw goat’s milk, lactic ferments, natural kid rennet and salt, following a recipe by the affineur Jos\u00e9 Luis Mart\u00edn.<\/p>\n<\/div><\/div><\/div>
04<\/h3><\/div>Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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Fine-tuned in a cellar<\/h3><\/div>For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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For four months, the cheese develops its characteristic texture, aromas and flavor through a slow and traditional aging process.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
Social economy and conservation<\/p>\n<\/div>
Buying this cheese helps to ensure that grazing continues<\/h2><\/div>The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
<\/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-1489","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=\"2026-06-06T06:43:01+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=\"9 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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The entire process, from when the goats are taken to the mountains to the marketing of the cheese, is overseen by the Bearded Vulture Conservation Foundation and audited by an independent certification body.<\/p>\n
The profits generated by the Mountain Cheese are used to improve the farmers’ income and quality of life, thus ensuring the continuity of this traditional activity.<\/p>\n<\/div><\/div><\/div>
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