AgroaldeaTHE FACILITIES MAY BE VISITED FROM 23 FROM APRIL TO 7 OF MAY.
Very few are the occasions in which farmers or ranchers carry out this type of initiative, with which they intend to publicize the origin and process of their productions.
The owner of the artisan cheese factory "La Colina" located in the Tasarte neighborhood, Miguel Guerra, is more than convinced that “showing what one does and how one does it, it makes the product more valued”.
Miguel Guerra, together with his family, has been making artisan cheeses from raw goat's milk for two decades.. The facilities meet all the requirements established in the regulations.
The Guerra family believes that, Apart from complying with the sanitary requirements, the cattle must be in optimal conditions and with all the possible improvements. In this sense, Miguel Guerra indicates that "The only thing left for me is to put music on it and I won't rule it out..."
Located in a natural setting, The farm "La Colina" has more than four hundred head of cattle in a state of semi-stabling. "In the morning it is collected to milk it and in the afternoon it is released to stretch its legs..."
The sum of the above means that the cheeses they make are of the first order and are in great demand.. So much so, that most of the production is sold before making it.
There are three types of cheeses offered by "La Colina": semi-cured and cured with paprika and gofio.
The daily hustle and bustle in “La Colina” starts very early. And there are many tasks that must be done. For this reason, Miguel Guerra and his family have decided to hold open days.
"We want anyone who wishes to know what daily life is like in a cheese factory of this type and, above all, can see the whole process: from milking to obtaining the cheese”, explains Miguel Guerra.
The sessions start next 23 April and will end on 7 may. Anyone who wishes can go during the day to the cheese factory that is located in the Tasarte neighborhood.