Description
The Cortijo La Vicaria cheese produces hand-made artisan cheeses with fresh milked milk, completely natural, with edible bark and extensive livestock. They collect daily milk from the Florida goats that pasture in the vicinity of the cheese shop. Antonio Pérez, an agronomist, is responsible for the management and processing of cheese. His project is a reflection of his desire to undertake to develop his professional career in the village of his family, Puente de Génave, where the cheese shop is located open to the public to anyone who wants to know the secrets of making artisan products awarded for its quality.
Is part of
