FORMATGES GAVARRESA | Cheeses manufacturer
About FORMATGES GAVARRESA
Located in Artes, in the province of Barcelona, FORMATGES GAVARRESA is a small cheese factory, appreciated for the production of goat and cow cheeses.
They do it with the hope of creating a quality product, local and rooted in the territory.
What do FORMATGES GAVARRESA do?
GOAT MILK
For goat cheeses, they use milk produced by goats from two farms in Moianès: Les Feixes de Moià and La Cabreria de Santa Maria D'oló.
Les Feixes goats are of the Alpine breed, known for their good milk production, whose protein and fat rate varies depending on the time of year and the management of the herd.
He alternates the corral with grazing around the farm. In some cases, since these are cheeses with less than 60 days of maturation, they choose to pasteurize the milk through a heat treatment of 63 degrees for 30 minutes. With this milk he makes the Hozón, the sour cream with herbs and the Common.
The goats from La Cabreria d'Oló are of the Murcia-Granada breed, notable for their high fat content and development of more intense flavors. The milk is organic and the herd grazes daily in the meadows and forests near the farm. With this milk he makes Snakeskin cheese, made with raw milk.
COW MILK
For the cow's milk cheeses, they use organic milk produced by the cows at Casa Franch, in Montferrer. The cows are Brown Swiss breed, almost unique in Catalonia. These cows, selected for their milk production, generate milk that is more intensely yellow in color and has higher protein and fat rates than other cow's milk.
The cows alternate staying on the farm during the winter with grazing most of the year. The milk is certified organic. The cheeses made with this milk are made with raw milk, which allows the native flora present in the milk to be maintained and the changes in the diet, climate and management of the cows to be more clearly appreciated. With this milk he makes the cendrados cheeses, the Cavegó and the Blau.
CAVEGÓ - Pressed pasta from raw milk from organic brown Swiss cows from Ecofranch (Montferrer).
EL COMÚ - Pasteurized goat milk cheese, from the Finca Les Feixes (Moià) of the Alpine breed. Enzymatic coagulation and non-pressed paste, self-draining by turning. Flowery scab with gray fungus, velvety texture. The fungus works the paste during maturation and preserves moisture in the cheese.
EL BLAU - Raw milk cheese from organic grass-fed cows, from the Ecofranch farm in Montferrer. With a clearly lactic tendency, it has a very creamy texture that is accentuated as the temperature increases.
What is the value proposition of FORMATGES GAVARRESA?
If you are in charge of FORMATGES GAVARRESA, a cheese factory in the province of Barcelona and wish to provide more information about your company, we encourage you to contact us by email. We will be happy to help you and learn more about your products and services.
Barcelona
Manufacturer
When did you start in the market?
01/01/1970
Barcelona
Manufacturer
About FORMATGES GAVARRESA
Located in Artes, in the province of Barcelona, FORMATGES GAVARRESA is a small cheese factory, appreciated for the production of goat and cow cheeses.
They do it with the hope of creating a quality product, local and rooted in the territory.
What do FORMATGES GAVARRESA do?
GOAT MILK
For goat cheeses, they use milk produced by goats from two farms in Moianès: Les Feixes de Moià and La Cabreria de Santa Maria D'oló.
Les Feixes goats are of the Alpine breed, known for their good milk production, whose protein and fat rate varies depending on the time of year and the management of the herd.
He alternates the corral with grazing around the farm. In some cases, since these are cheeses with less than 60 days of maturation, they choose to pasteurize the milk through a heat treatment of 63 degrees for 30 minutes. With this milk he makes the Hozón, the sour cream with herbs and the Common.
The goats from La Cabreria d'Oló are of the Murcia-Granada breed, notable for their high fat content and development of more intense flavors. The milk is organic and the herd grazes daily in the meadows and forests near the farm. With this milk he makes Snakeskin cheese, made with raw milk.
COW MILK
For the cow's milk cheeses, they use organic milk produced by the cows at Casa Franch, in Montferrer. The cows are Brown Swiss breed, almost unique in Catalonia. These cows, selected for their milk production, generate milk that is more intensely yellow in color and has higher protein and fat rates than other cow's milk.
The cows alternate staying on the farm during the winter with grazing most of the year. The milk is certified organic. The cheeses made with this milk are made with raw milk, which allows the native flora present in the milk to be maintained and the changes in the diet, climate and management of the cows to be more clearly appreciated. With this milk he makes the cendrados cheeses, the Cavegó and the Blau.
CAVEGÓ - Pressed pasta from raw milk from organic brown Swiss cows from Ecofranch (Montferrer).
EL COMÚ - Pasteurized goat milk cheese, from the Finca Les Feixes (Moià) of the Alpine breed. Enzymatic coagulation and non-pressed paste, self-draining by turning. Flowery scab with gray fungus, velvety texture. The fungus works the paste during maturation and preserves moisture in the cheese.
EL BLAU - Raw milk cheese from organic grass-fed cows, from the Ecofranch farm in Montferrer. With a clearly lactic tendency, it has a very creamy texture that is accentuated as the temperature increases.
What is the value proposition of FORMATGES GAVARRESA?
If you are in charge of FORMATGES GAVARRESA, a cheese factory in the province of Barcelona and wish to provide more information about your company, we encourage you to contact us by email. We will be happy to help you and learn more about your products and services.
When did you start in the market?
01/01/1970
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Barcelona
