Adopt a goat from the flock of "El Campillo, BEEE" in Moratalla (Spanien) and receive your organic goat cheese at home. Juan Luis 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: once you have received your organic goat cheese and enjoyed the experience, you may decide to renew and extend the adoption.
You adopt a goat from our farm in Moratalla (Spanien). The livestock farming and the produce are both certified as organic by the European Union as of 2000. You adopt a Murcian-Grenadine goat, our region’s indigenous breed, without dehorning and treated with love and care, born and bred on our farm El Campillo. Thanks to these black or auburn coloured goats we produce the exclusive cheese of the "Cheese of Murcia" Protected Designation of Origin (PDO) carrying the Organic Farming certificate. Our El Campillo farm is located in Moratalla, in the northern mountain range of Murcia, in the South-East of Spain, at the Natural Reserve of Sotos y Bosques de Ribera de Cañaverosa. El Campillo is a closed agricultural and cattle breeding cycle, set in a beautiful isolated natural environment, near a drinking water spring - a small paradise committed to the environment, circular economy and ecology. Our goats feed on our mountain pastures, rich in aromatic plants (rosemary, lavender and thyme), and alfalfa hay which we cultivate ourselves and mix with cereals and grain legumes (oats and peas). Most of their feed comes from our own farm, although we also buy from our neighbouring colleagues, certified in organic and biodynamic agriculture. The climate here allows us to produce milk all year round, as opposed to other regions in Europe. We milk our goats for the first time after the first birth (18-20 months) just once a day. Our farm has 6,000m² of facilities: 1,000m² are divided up into two rooms used for preparing cheese and producing dairy products (respectively yoghurt, kefir, fresh milk and butter); in the other more than 5,000m² rooms are the stables for the animals, grain and hay storerooms, tractors and a farm shed. Our goats are in production (lactation) for an average of 10 years, 3 more than is usually done in intensive production. When they no longer produce milk, they are used for meat. Except for some 200 lambs per year which we raise to replace the older goats, we sell them to third parties when they are just a few days' old to produce meat. Your adoption is 6 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 an other, and we guarantee your delivery from the produce of others for that season. Your adoption produces an average of 500l of milk each season. With this amount we can produce around 60kg of organic goat cheese. 6 CrowdFarmers will share the adoption. You do not have to commit to ordering the entire harvest though. Each season you can decide how much you want to reserve, and you pay the maintenance cost according to that amount. This way you only pay for what you plan to consume, and we can offer any surplus harvest to others.
We will send you the box you have chosen in the adoption process. Shipping format: 1 x __Natural mouldy rind cheese__ (400g, vacuum packed wedges) 1 x __Washed rind cheese__ (400g, vacuum packed wedges) 1 x __Cheese PDO Murcia in wine__ (400g, vacuum packed wedges) 1 x __Cured cheese PDO Murcia* __ (400g, vacuum packed wedges) __Natural mouldy rind cheese__: matured between 2 and 6 months, prepared with raw milk. It reflects the variety of flora native to our milk in the form of a rich variety of moulds and yeasts on its rind. __Washed rind cheese__: matured between 2 and 6 months, prepared with raw milk. The rind is frequently washed with spring water and some sea salt providing the appearance of yeast which give it its characteristic orangey colour and creamier texture. __Cheese PDO Murcia in wine__: curing from 2 to 4 months, using raw milk. Soaked in organic red wine. It is milder and softer than the other four cheeses. The rind has the characteristic purple colour of the wine. __Cured cheese PDO Murcia__: aged between 4 and 8 months. Brushed rind with a slight presence of mould. We prepare this with raw milk. *Our organic cheese making process is very complex and artisan and there could be a stock shortage; if this happens, we will make up for it with the other varieties. Our pressed cheese varieties are made with natural goat rennet extract, the indigenous moulds and yeasts in the rinds are BEEE's real secret, and are edible, albeit slightly bitter. In addition to the benefit of the predominant penicillium in the rind, there is a wide range of other flora that helps the evolution of aromas and flavours in the making and refining of our cheeses. Cheese is a living food, so keep it in its vacuum pack until you are ready to eat it. The conservation temperature of these cheeses is between 8-15ºC. Depending on your climate, we recommend keeping it covered with a slightly damp cotton cloth in the lowest possible part of the fridge once it has been removed from the vacuum. It is normal for mould to appear after 48 hours of exposure to air, so simply remove them by cutting off the affected part with a knife. I recommend that you keep the cheese at room temperature before consuming it, preferably for 24 hours or at least 2-3 hours before tasting in order to appreciate all its aromas and nuances. Ingredients: raw goat's milk, natural rennet, sea salt, lactic ferments. Nutrition Facts labels can be downloaded in 'Additional Analyses'.
När får du det?
As has been explained above, our geographic location allows our goats to produce milk all the year round, although we send our cheese between the months of October and March, when the cheese is at its optimum moment to be consumed and the room temperature guarantees a safe transport.