About us

We are artisan cheese makers who support traditional farmhouse production following our wide family tradition. We are located in Alhama de Granada.

Currently we own a herd of 1400 native murciano-granadina breed goats whose milk is used to make our cheese.

We are located in a spot in Júrtiga characterised by its environmental values. It is an area where the Mediterranean mountains mix with the traditional agriculture. Here you can find “quejigo de Júrtiga”, a centenary tree widely acclaimed by both locals and tourists which is also included in the “singular trees in Granada” catalogue.

How are we different from other dairies?

Distinctive features of our products.

The diet of the herd

It is a characteristic of our company that not only do we make artisan cheese but we are also involved in the whole process, from growing cereal (essential part of our goats diet) to breeding and providing quality care for the herd, milking the goats and making artisan cheese. Hence, we are able to guarantee the good quality of our products and be aware of the good practice from the beginning until the end.

The environment

At the same time our goats have the privilege of grazing on a pasture near Jurtiga.

These environmental values add countless nutritional properties to the milk and dairy products that benefit the consumer´s health.

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The goat cheese-making process.

We take great care of our animals´ well-being and their pasture every day

After all, their diet and their quality of life are essential for the flavour of our cheese.

The taste of the milk is not the same in every dairy. Our milk has an intense flavour because our goats can enjoy the pasture during the whole year in a wide area surrounded by holm oaks, Portuguese oaks and cork oaks.

 

Kindness, patience and dedication from the milk production to the cheese making process. That is what we use to make high quality artisan cheese. We will tell you step by step the complete process we follow in Júrtiga Dairy so that you can appreciate even better the hard work behind such a special flavour.

.01

We milk the goats and the milk goes directly to the curding vat. As a consequence the milk preserves every nutritional property.

.02

A precise amount of natural rennet is added to coagulate the milk and the resulting soft curd mixture is cut in the curding vat. Our master cheese maker checks all the time that the curd is at the right point of fermentation and the size is the appropriate one

.03

We drain the whey. The whey is separated from the curd. We will use the whey to make ricotta cheese.

.04

We fill cylindrical moulds with the appropriate quantity of curd by hand. We also check that the pH value is correct.

.05

We place the moulds in the press in order to remove the remaining whey using a specific pressure during a precise period of time.

.06

We salt the cheese by placing it in a brine to make it tastier and create a rind. To do so, we employ a specific amount of time, temperature and pH value.

.07

Finally, we conduct the drying and maturation process. During this period of maturation the cheese must be turned over, at least for 60 days, in storage rooms where the temperature and humidity are controlled. In order to know the exact moment when the cheese is ready, all of them are checked every day.