goat cheese
Aubagueta
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The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

The project

Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm}) and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care for your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

What do you adopt?
The herd of Casa Aubagueta includes 300 goats, of which 50 are entering the CrowdFarming project. Each {variety} produces an average of 120 liters of milk per season. With this amount we can make around 15 kg of {production}. Each {variety} is adopted by five CrowdFarmers who receive a box with 2,7 kg of {production}.
What will you receive?
The box we will send you contains: * 2 x Queso tierno Coster (soft cheese) (0,5kg) White cheese without rind, soft texture and a touch of acidity. Maturing time: 5 days. Shelf life: 1,5 months. * 2 x Queso semi curado Segarra (hard cheese) (0,5kg) Cheese with a thin, greyish rind, creamy texture and balanced taste. Maturing time: about 35-40 days. Shelf life: 2 months. After this time has passed the cheeses passes on to the next degree of ripeness. * 1 x 0,7kg Queso curado Kalona (mature hard cheese) Cheese with thick grey-brown rind, firm texture and intensive taste. Maturing time: about 60-70 days. Shelf life: We recommend consuming within 3 months to maintain all of its organoleptic qualities.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped. You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner. * Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas. * Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste. * Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Imma Prat
This farm already belong to my great-grandparents and we were always surrounded by animals: dogs, cats, goats,... When my father retired in 2009 we gave him 50 goats as a gift to keep him busy. This is how we started selling our cheese to dairies in our region. My brother and I have always been keen on cheese. After many years of selling milk, we decided to produce cheese ourselves. After a long and intensive learning process, we opened our own dairy in 2017. From the beginning it was clear that wanted to work according to organic standards. On our farm we never used pesticides. This helped us obtain the organic seal. We are a small cheese manufacture in which almost all tasks are done by hand. Even though the cheese-making processes are very similar (pasteurizing, rennet, filing the cheese in the forms, etc.), we distinguish ourselves by using all of the milk of our own goats as well as by being able to do everything by hand due to the small amounts produced. As soon as the cheese enters the ripening chamber it starts to mold and we help spreading the mold evenly along the entire surface of the cheese. Having the time to watch every cheese ripen turns each cheese loaf into something special.
Imma Prat

"We have always watched our grandparents making cheese. After selling our milk for many years, we eventually wanted to close the circle and get involved in cheese-making. We decided to do everything as naturally as possible, completely avoid the use of pesticides and therefore obtain the organic certificate for our production. Cheese-making allows us to bring prominence to the taste of our milk and reach more people. CrowdFarming is a way to reach people that, as of now, are very far away. We are fascinated by the world of cheese, because it holds so many endless possibilities. There is always something new to try out.”

Aubagueta
Aubagueta
The finca Casa Aubagueta is situated close to the city Biosca in the Segarra region of the Lleida province. The name “Aubagueta” derives from the Catalan word obago, which translates to shady. Needlessly to say the farm is located in a mountainous environment with relatively little sunshine. Our farm is found where the Depresión Central Catalana plateau transitions into the Pre-Pyrenees. Summers here are very hot and dry while winters tend to be very cold and foggy. The farm Casa Aubagueta can be found on a hill where on an area with more than 20 hectares natural pastures, fields of lucerne (also known as alfalfa) and mediterranean forests serve as a food source for our goats. Because they cannot find all of the necessary nutrients in the open, we add organic fodder to their nutrition, which is perfectly matching our farm philosophy and the needs of our animals. The breed of our goats is called “Murciano-Granadina”. Even though this breed is less common than others (e.g. the Alpina breed), we have opted for this breed, which is characterized by high-quality fats and proteins. The goats are milked twice a day: very early in the morning and in the afternoon after they have grazed on the pastures outside.
Technical information
Address
Aubagueta, Biosca, Lleida, ES
Location