{"id":23715,"date":"2022-05-02T10:49:32","date_gmt":"2022-05-02T10:49:32","guid":{"rendered":"http:\/\/www.gironaexcellent.cat\/?post_type=portfolio_page&p=23715"},"modified":"2022-07-19T07:04:38","modified_gmt":"2022-07-19T07:04:38","slug":"lactics-2021","status":"publish","type":"portfolio_page","link":"https:\/\/www.gironaexcellent.cat\/en\/item\/lactics-2021\/","title":{"rendered":"Dairy products"},"content":{"rendered":"

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Dairy products.<\/h2>\n

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Herds of cows, sheep and goats have been common among the Gerona region landscapes. Some are nomads, looking for the best pastures in the Pyrenees in summer and the best weather on the plains in winter. Cattle has been nomad for many centuries. Herds of goats were more stable. These were mixed production flocks: milk, meat, wool, and leather for tanning.<\/h6>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”40″][\/vc_column][\/vc_row][vc_row css_animation=”” 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=”.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

Cottage cheese and mild cheeses were typical dairy products of the 20<\/span>th century. Matured cheese was mostly made in mountain areas, as a result of transport and conservation needs. Paradoxically, ledgers and recipe books from up to the 19<\/span>th century often refer to the use of mature and aged cheeses in kitchens and at the table. Fortunately, from the end of the 20<\/span>th century the production of matured cheeses was recovered, a fact that has had an incredibly positive impact on the environment and the recovery of the rural economy. Today there are a number of cheese-making farmers of different types, but also many direct collaborations between small independent farmers and cheese artisans. Some have recovered the artichoke thistle farming to curdle the cheese and, above all, to make the cloth-method cottage cheese in the Baix Empord\u00e0 region or the olleta<\/i> method cheese from the Alt Empord\u00e0 region, which is the most traditional and popular dairy product. Small farmers have focused on a more sustainable diet and general production, resulting in very high-quality milk.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” 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″][vc_column][vc_column_text]<\/p>\n

Dairy products with the 2020-2021 Girona Excel\u00b7lent seal <\/span><\/h2>\n

[\/vc_column_text][vc_empty_space height=”35px”][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”50px”][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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=”23719″ 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

Organic Fresh Milk<\/h3>\n

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The family farm Raphel Llad\u00f3 was born in 1994, when Tom\u00e0s Grau Sastre and Roser Jim\u00e9nez settled in the neighbourhood of Bruguers, in Mai\u00e0 de Montcal, with the will to live in balance with the environment and become a model of sustainability, with 11 cows and 3 calves, grazing daily on the 26.6 hectares of crops and meadows of a farmhouse that also has 8 hectares of holm oak and oak forest and 3 hectares of riverside trees, next to the Fluvi\u00e0 river. So that this extraordinary milk does not lose any organic or nutritional properties, it is pasteurized at 63\u00ba C in a bain-marie for half an hour.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Raphel Llad\u00f3<\/p>\n

www.raphel-llado.com<\/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=”23723″ 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

Organic fresh sheep’s milk<\/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]The sixth generation of a family of shepherds from Siurana d’Empord\u00e0 produces this intense sheep’s milk from the Ripollesa<\/em> breed, fed and raised with criteria of organic agriculture and livestock. At Mas Marc\u00e8 they opted for this autochthonous sheep, which is characterised by being a breed with little production, but of extremely high quality.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/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=”23727″ 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

Natural cow’s milk yoghurt<\/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 buys fresh cow’s milk from the farms La Lletera de l’Empord\u00e0 to make its yoghurt. After coagulating the milk by lactic fermentation using Lactobacillus delbrueckii bulgaricus<\/em> and Streptococcus thermophilus<\/em>, the yoghurt is whipped to give it a gourmand creamy texture.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/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=”23731″ 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

Cloth-method cottage 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]The Fonteta cottage cheese was first made in 1990 when the Martell family decided to recover the old tradition of making cottage cheese with a cloth, which today is very typical of the Baix Empord\u00e0 and Gavarres regions. They were traditionally wrapped in reusable yarn cloths, but, for food safety reasons, they were replaced by cellulose cloths. The company’s best cottage cheese is made with goat’s milk, with love and elegance.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

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

www.recuitsfonteta.com<\/span><\/span><\/a><\/span><\/strong><\/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=”23735″ 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

Sheep cottage 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]Mat\u00f3<\/em> is the country’s most popular fresh cheese. At Mas Marc\u00e8 they make it with organic sheep’s milk from their Ripollesa breed herds, and curdled with cardoon, the traditional coagulant. In the same way as this farmhouse in Siurana d’Empord\u00e0 recovered the Ripollesa breed, they have also recovered the cardoon. Its cottage cheese is a bright white colour and has an intense fresh milk flavour. To better appreciate it, it should be eaten alone or with sugar.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/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=”23739″ 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

Tap de la Bruguera<\/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]The Mas Borni farm, located in the Pla de la Bruguera in Llagostera for several generations, makes its cheese with the milk of a herd of 60 cows, fed with fodder grown in its fields and in the neighbouring town of Tossa de Mar. Tap de la Bruguera is a soft cheese with a bloomy rind, covered with vegetable ashes, made with raw milk, with a sweet and buttery taste, hints of mushrooms and spicy at the end of its ripening.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Explotaci\u00f3 Agr\u00edcola Borni, SL<\/p>\n

www.masborni.cat<\/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=”23743″ 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

Pla d\u2019Alba<\/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 Alba is an agriculture family business, with 100 hectares of forest, crops and livestock, with a herd of 300 goats that provide milk for their dairy products.\u00a0 Pla d’Alba is a soft raw goat’s milk cheese, with an ivory colour bloomy rind, an aroma of fresh mushrooms and buttery to the taste. Although this cheese is actually flat, Mart\u00ed Huguet named it after Albert Pla.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Mas Alba<\/p>\n

www.masalba.cat<\/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=”23747″ 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 makes this hard-pressed cooked cheese with raw cow’s milk from the Bruna breed herd. The rind is washed, and the cheese is matured for at least one year. In 2014 Oriol Rizo and Irma Casas settled at Mas El Xiquillo from the neighbouring town of Vilallonga, at the Vall d’en Bas, where they opened a rural tourism house and founded the artisan cheese factory La Xiquella.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: La Xiquella Formatges i Turisme Rural, SLU<\/p>\n

www.laxiquella.cat<\/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=”24121″ 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

Babaus<\/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 Alba is a farmhouse dating back to the 18th century, located in Terradelles, in the town of Vilademuls, at Pla de l’Estany. It is well connected and near to both the sea and the mountains. Babaus is a raw goat’s milk cheese, with a firm consistency, a bloomy rind and is matured for three months. As a result of reusing of the curd from the production of other cheeses at the Mas, it is made at a higher temperature and has a very mild and pleasant taste.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Mas Alba<\/p>\n

www.masalba.cat<\/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=”23751″ 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

Bordeg\u00e0s<\/h3>\n

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Peralada Mas Marc\u00e8 makes this shepherd’s cheese matured from organic raw milk from its herd of “La Cauna” sheep. Serrat is the traditional matured cheese that shepherds make during their stay in the pastures of the Pyrenees mountains, during spring and summer. The Bordeg\u00e0s three-kilo cheeses mature for a minimum of four months.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Recuits de l\u2019Empord\u00e0, SL<\/p>\n

www.peraladamasmarce.com<\/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=”23755″ 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

Golany<\/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 Balda is a cheese factory founded in 2012 at Mas Vilotxa, in Granollers de Rocacorba, in the Vall del Ll\u00e9mena. With organic certification, it makes artisan cheeses with raw milk from nearby farms. Golany is a soft, deliciously creamy cheese made from raw cow’s milk, with a mixed, bloomy and washed rind, which matures for three weeks in a cellar.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

Company: Pablo Garcia Garcia<\/span><\/p>\n

www.labalda.com<\/span><\/span><\/a><\/span><\/strong><\/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=”23759″ 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 Glauc<\/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]Paula Fonoll\u00e0 Araujo and Albert Grabulosa Reixach founded the Xauxa Cheese Factory in Les Preses in 2018, where they make raw cow’s milk cheeses from organic livestock from Can Frigola del Bosc, Borgony, in Pla de l’ Estany. El Glauc is a soft blue cheese with a buttery texture, an intense and elegant taste, and slightly salty. The pieces, weighing 3.5 kilos, are left to mature for four months.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]Company: Paula Fonoll\u00e0 Araujo<\/p>\n

https:\/\/acrefa.cat\/formatgers-artesans\/formatgeria-xauxa\/<\/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=”23763″ 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]El Mol\u00ed de Ger is a farmhouse located at an altitude of 1,135 metres, in the sunny part of La Cerdanya, dedicated since 2007 to making artisan cheeses with raw cow’s milk from its Frisona<\/em> breed herd crossed with the Belgian white-blue breed. It is a soft cheese with a washed rind, orange on the outside and aged ivory on the inside. The Puigpedr\u00f3s is one of its most celebrated cheeses.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

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

www.molideger.com<\/span><\/span><\/a><\/span><\/strong><\/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=”23767″ 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

Tup\u00ed de Ger<\/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]Tup\u00ed is the typical Pyrenean cheese, invented by shepherds to promote matured cheeses. Today, it is made from fresh cheese curd and fermented with wine, liqueur or sprit in a traditional pottery container, the “tup\u00ed”. El Mol\u00ed de Ger uses a herb pomace, which adds aromas to the “tup\u00ed” and enhances the spicy taste of the cheese.[\/vc_column_text][vc_empty_space height=”20px”][vc_column_text]<\/p>\n

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

www.molideger.com<\/span><\/span><\/a><\/span><\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=”25px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noDisplay”][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

El jurat del<\/h4>\n

tast de l\u00e0ctics.<\/strong><\/h4>\n

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

Enginyera t\u00e8cnica agr\u00edcola Especialista en ind\u00fastries aliment\u00e0ries i formatges[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19703″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Sommelier del restaurant Castell de Peralada[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19687″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Cap de sala del 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=”19691″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Periodista, escriptora i comunicadora gastron\u00f2mica[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][vc_single_image image=”19699″ img_size=”full” qode_css_animation=””][vc_empty_space][vc_column_text]<\/p>\n

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

Investigadora de l\u2019IRTA (Institut de Recerca i Tecnologia Aliment\u00e0ries)[\/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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_separator type=”normal” color=”#000000″ thickness=”1″][vc_empty_space height=”75″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][vc_column_text]<\/p>\n

Related <\/strong>recipes.<\/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 mar\u00ed amb melmelada de ruibarbre<\/a><\/h6>\n\n\n \n \n <\/div>\n\n \n<\/article>\n
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Recuit de drap amb figues<\/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 css_animation=”” 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”][vc_column][vc_empty_space height=”45px”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” 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”][vc_column][vc_empty_space height=”110″][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][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 css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column width=”1\/6″][\/vc_column][vc_column width=”4\/6″][vc_column_text] Herds of cows, sheep and goats have been common among the Gerona region…<\/p>\n","protected":false},"author":1,"featured_media":19671,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","portfolio_category":[400],"portfolio_tag":[],"class_list":["post-23715","portfolio_page","type-portfolio_page","status-publish","has-post-thumbnail","hentry","portfolio_category-sector2021-en"],"_links":{"self":[{"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_page\/23715","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=23715"}],"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=23715"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_category?post=23715"},{"taxonomy":"portfolio_tag","embeddable":true,"href":"https:\/\/www.gironaexcellent.cat\/en\/wp-json\/wp\/v2\/portfolio_tag?post=23715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}