{"id":19634,"date":"2018-11-26T07:46:30","date_gmt":"2018-11-26T07:46:30","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=19634"},"modified":"2019-01-23T11:32:00","modified_gmt":"2019-01-23T11:32:00","slug":"lactics-1819","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/lactics-1819\/","title":{"rendered":"Dairy"},"content":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Dairy Products.<\/h2>\n

[\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text]<\/p>\n

The transhumant herds of cows and sheep from the Empord\u00e0 plain to the valleys of Ripoll\u00e8s and Cerdanya formed part of the most picturesque landscapes in the counties of northern Girona. The herds of goats were more stable. Stockbreeders produced meat and milk for their own consumption and for nearby markets. That’s why tender cheeses are so predominant, as in the rest of the country. Cottage cheese was made in L’Empord\u00e0, La Garrotxa, El Giron\u00e8s and El Pla de l’Estany, while more curd was made in La Selva: in the interior area of La Selva, it was tender goat cheese.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” padding_top=”0″ padding_bottom=”15″ css_animation=”” css=”.vc_custom_1501311203972{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}”][vc_column width=”1\/6″][\/vc_column][vc_column width=”2\/3″][vc_column_text el_class=”text_segell”]<\/p>\n

In the counties of Girona, the great aged cheeses, such as the “serrat”, have to be sought in the Pyrenees, in the coldest and wildest part of the territory. However, from the 1980s, changes came about and the production evolved to become more creative. As disaster loomed over the countryside with rural abandonment and impoverishment, there was a renaissance in the desire to live on the land – in a romantic way at first. Many producers opted to breed livestock, produce milk and process and market it themselves, independently and without intermediaries. An artisan cheese industry also emerged. Some of the cheesemakers are the descendants of shepherds of former times; others arrive with intensive theoretical training. Many already have several years of experience with a range of achievements and awards. Although the best-known Girona dairy product outside the region is curd cheese – in cloth in the Baix Empord\u00e0 or in a pot in the Alt Empord\u00e0 – there is no common speciality among all the cheesemakers.<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#000000″ padding_top=”50″ padding_bottom=”35″ css_animation=””][vc_column][vc_column_text]<\/p>\n

Dairy products with the 2018-2019 Girona Excel\u00b7lent seal<\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”120″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19653″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Recuit d\u2019olleta<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Mas Marc\u00e8, livestock breeders in Siurana, have made a great effort to recover and promote the native Ripoll sheep, as milk producers, using organic farming methods. They have also recovered the cardoon (or artichoke thistle) to curdle the milk and thus revive the traditional technique of making curd in a saucepan.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Recuits d\u2019olleta<\/p>\n

Producer: Mas Marc\u00e8, SCP<\/p>\n

www.masmarce.com<\/a><\/strong><\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19649″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Recuit de drap<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]If recuit <\/em>is the Girona dairy product par excellence, Fonteta’s recuit de drap<\/em> has become a gastronomic icon. The Martell family has been making this product In the municipality of Forallac, at the foot of the Gavarres massif, since 1990. To obtain the famous creamy, soft, delicious texture, milk from different herds of goats is used.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Recuits de drap<\/p>\n

Producer: Recuits de Fonteta, SL<\/p>\n

www.recuitsdefonteta.com<\/em><\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19661″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Baldat<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This is an unprecedented variety of cheese in our country, the mass being heated and the rind brushed. Made in 20 kilo pieces from raw cow’s milk, it is matured for a minimum of twelve months. To produce it, this cheese maker in Granollers de Rocacorba, in El Giron\u00e8s, uses raw milk from organically raised cows at Can Garriga de Mai\u00e0 de Montcal, in La Garrotxa.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Tomes de vaca<\/p>\n

Producer: Pablo Garc\u00eda Garc\u00eda<\/p>\n

www.labalda.com<\/em><\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19665″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Sa\u00fcll<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]La Xiquella is a craft cheese shop established in 2014 at Mas El Xiquillo, in the Vilallonga district of Vall d’en Bas. Surrounded by experienced farmers with excellent livestock, Oriol Rizo decided to make this delicacy using raw cow’s milk. The mass is heated and hard pressed, the rind is washed and the cheese is matured for at least a year.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Tomes de vaca<\/p>\n

Producer: La Xiquella Formatges i Turisme Rural, SL<\/p>\n

www.laxiquella.cat<\/em><\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19645″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Fermi\u00f3 cheese<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Each week, in his small unit, Pablo Garc\u00eda makes this soft cheese with white rind using raw milk from organically raised cows at Can Frigola de Borgony\u00e0, in the Pla de l’Estany. The La Balda cheese business was set up in 2012 in the Ll\u00e9mena Valley, at the foot of Rocacorba. Fermi\u00f3 is very creamy when it is made. It tends to become runny and its flavour is strongest when it ripens.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: From cow, soft and sour<\/p>\n

Producer: Pablo Garc\u00eda Garc\u00eda<\/p>\n

www.labalda.com<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19657″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Cofat cheese<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This sheep’s cheese is similar to traditional mountain cheeses. Made from raw sheep’s milk by means of enzymatic coagulation, it produces a pressed semi-heated mass with a natural brushed rind and is matured for 6 to 12 months. It is one of the most iconic cheeses from the cheese shop and rural house belonging to Oriol Rizo and Irma Casas.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Serrats d\u2019ovella<\/p>\n

Producer: La Xiquella Formatges i Turisme Rural, SL<\/p>\n

www.laxiquella.cat<\/em><\/a><\/strong>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19641″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

El Mar\u00ed<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]Descended from a family of transhumant shepherds from the Pyrenees who settled on the Empord\u00e0 plain, Manel Marc\u00e8, a member of the sixth generation, decided to modernise the business. One of the most successful products has been a matured soft cheese made with raw organic milk from Ripoll sheep and sea water, a tribute to the sea breezes in the windy location of Mas Marc\u00e8.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: From sheep, soft and sour<\/p>\n

Producer: Mas Marc\u00e8, SCP<\/p>\n

www.masmarce.com<\/em><\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/2″][vc_single_image image=”19637″ img_size=”medium” alignment=”center” qode_css_animation=”” qode_hover_animation=”zoom_in”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_empty_space height=”25px”][vc_column_text]<\/p>\n

Puigpedr\u00f3s<\/h3>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”1″ up=”10″ down=”10″][vc_empty_space height=”20px”][vc_column_text]This is a soft cheese with washed rind, orange on the outside and aged ivory colour inside, made from raw cow’s milk by Mol\u00ed de Ger, in La Cerdanya. One of the country’s most representative dairies, it has been making cheeses using raw cow’s milk from its herd of Frisians crossed with a Belgian blue breed since 2007.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Category: Unique specialities, dairy<\/p>\n

Producer: La Verneda 2007, SL<\/p>\n

www.molideger.com<\/em><\/strong><\/a>[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”200″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][vc_column_text]<\/p>\n

The dairy<\/strong>\u00a0tasting\u00a0jury.<\/h4>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#000000″ thickness=”2″ up=”10″ down=”30″][vc_empty_space][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19694″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Laia Pont
\n<\/strong><\/h6>\n

Agricultural technical engineer. Specialist in food industries and cheeses[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19702″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Toni Gerez
\n<\/strong><\/h6>\n

Sommelier at the Castillo de Peralada restaurant, Peralada[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19686″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Artur Sagu\u00e9s
\n<\/strong><\/h6>\n

Head waiter of the restaurant Cap i Pota, de Figueres[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19690″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Carme Gasull
\n<\/strong><\/h6>\n

Journalist, writer and gastronomic communicator[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19698″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

Marta Garr\u00f3n
\n<\/strong><\/h6>\n

Researcher at IRTA (Institute for Food Research and Technology)[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”35″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][vc_column_text]<\/p>\n

Related\u00a0recipes.<\/strong><\/h4>\n

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Coca d’alberg\u00ednia amb formatge Sa\u00fcll i fruits secs<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Barqueta de ceba confitada amb botifarra medieval i formatge Puigpedr\u00f3s<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Formatge fermi\u00f3 amb anxoves de l’Escala, t\u00f2fona i oli d’oliva<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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<\/div>\n <\/div>\n\n \n <\/div>[\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Dairy Products. [\/vc_column_text][vc_empty_space height=”60″][\/vc_column][vc_column width=”1\/4″][\/vc_column][\/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] The transhumant herds of cows and sheep from the Empord\u00e0 plain to the…<\/p>\n","protected":false},"author":1,"featured_media":19671,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[317],"portfolio_tag":[],"class_list":["post-19634","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector1819-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/19634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page"}],"about":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/types\/portfolio_page"}],"author":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/comments?post=19634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media\/19671"}],"wp:attachment":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/media?parent=19634"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=19634"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=19634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}