Adopt a goat from the flock of "Quesería El Gazul" in Alcalá de los Gazules (Espagne) and receive your organic goat cheese at home. Jorge Antonio will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. As the production coming from one goat 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: although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt a goat from our farm in Alcalá de los Gazules (Espagne). The livestock farming and the produce are both certified as organic by the European Union as of 2008. El Gazul is our dairy farm, located in the breathtaking village of Alcalá de los Gazules, next to the Alcornocales Nature Park. We breed organic Payoya goats, which provide us with the milk to produce our cheeses. I've been working as a livestock farmer since the age of twenty-two, and today, thanks to our team's hard work, we now have thousands of happy customers. What's more, we've received many prizes over the years, including accolades at the World Cheese Awards: * 2019 World Cheese Awards Gold Medal: El Gazul semi-cured. * 2019 World Cheese Awards Silver Medal and 2018 World Cheese Awards Bronze Medal: Montes de Alcalá organic semi-cured goat's cheese. * 2018 World Cheese Awards Bronze Medal: Montes de Alcalá organic cured cheese in Iberian butter. * 2017 Organic Cheese Awards (BioCaseus) First Prize: Organic cured cheese with paprika. * 2017 Best Gourmet Cheeses in Spain First Prize: Montes de Alcalá organic cured goat's cheese. Much of the credit for these awards goes to our species of goat, the Papoya. This is a native Andalusian breed, classified as endangered, which has traditionally been reared in the Sierra de Grazalema and Sierra de Ronda Nature Park. It takes its name from the people of Villaluenga del Rosario, the home of cheesemaking in the province of Cádiz. The Payoya is a rustic goat, adapted to the adverse conditions of the mountains in northern Cádiz. Its relationship with the environment directly influences the quantity and quality of its milk, with each goat being able to produce more than four hundred litres of milk per year. Our herd of goats graze freely on the pastures of the Alcornocales Nature Park, in Cádiz. In the summer, we provide them with locally produced organic cereal, peas, and our own hay. Organic certification is an additional commitment of our family to safeguard the values of our environment and provide our goats with living conditions adapted to their needs. When this is added to the experience of more than three generations dedicated to livestock, the result is a wonderfully traditional cheese with an addictive flavour. After having reached the age of 5 we sell our goats for organic meat production. When they are born, they spend one month with their mothers. After this time, we select the ones that have the best qualities to be milked. We sell the rest for their meat, which is highly valued in Andalusian cuisine. Your adoption is 4 years old and its productive life is 10 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops being able to produce for any reason, we will replace it with another, and we guarantee your delivery from the produce of others for that season. Your adoption produces an average of 400l of milk each season. With this amount we can produce around 44.2kg of organic goat cheese. 17 CrowdFarmers will share the adoption, and each one will receive a box containing 2.6kg of organic goat cheese.
Each season we will send you a box with: 1 x __wedge of "Montes de Alcalá" organic semi-cured goat's cheese __(0.60 - 0.67 kg each, vacuum packed) 2 x __wedge of "Montes de Alcalá" organic cured goat's cheese__ (0.60 - 0.67 kg each, vacuum packed) 1 x__ wedge of "Montes de Alcalá" organic cured goat's cheese in paprika__ (0.60 - 0.67 kg each, vacuum packed) __"Montes de Alcalá" organic semi-cured goat's cheese__, which is cured for between forty-five and seventy days, and has an intense flavour and scent. Its texture is semi-hard, and it's covered with a thin layer of extra virgin olive oil, which tantalises the palate with a soft to intense flavour in each bite. __"Montes de Alcalá" organic cured goat's cheese__, which is cured for more than three months, and has an intense flavour and scent. Its texture is hard, and it's covered with a thin layer of extra virgin olive oil, which tantalises the palate with an intense flavour in each bite. __"Montes de Alcalá" organic cured goat's cheese in paprika__ has a smoky flavour and aroma thanks to the paprika, as well as spiciness on the palate. It has a firmer texture than the other cheeses in the box. These cheeses are made with pasteurised milk and rennet of animal origin. Perfect for appetisers and starters, they're cheeses with a touch of creaminess and toasted aromas, making them a great accompaniment to sherries, such as the famous Spanish Jerez. Storage recommendation: keep the cheeses refrigerated and in their original packaging until serving. Before eating, leave them out of the fridge for twenty to thirty minutes, which will let you savour all their nuances and spectacularly succulent notes. Afterwards, store in an airtight container in the fridge for as long as you want, but we recommend finishing them within one year. The appearance of mould is normal in organic cheeses, as they're free of artificial preservatives. This mould doesn't spoil the cheese and doesn't go further than the rind, so scrape this part off before eating. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Quand le recevez-vous?
Our goats produce milk all year round, but the spring and the autumn are two key seasons. You will receive these cheeses during the month of November, after the spring grazing and a curing period of more than 2 months.