THE TAMBO
IMPOSSIBLE to make good CHEESE WITH BAD MILK
We used to say "we are what we eat", but the new paradigms of current agriculture show us that "we are what eats what we eat!". That is why on our farm we produce milk of the highest quality. Our milked Jersey sheep, goats and cows are fed exclusively on natural pastures, free of chemicals and pesticides.
In addition, at La Vigna we follow strict Animal Welfare guidelines, and the calves are not weaned, but rather accompany their mothers to the field every day, happily suckling, and are set aside every night to be able to perform a single milking each morning...
THE CHEESE
LEAP from MILK to IMMORTALITY
Agro and Culture never so related. Making artisan shepherd's cheese is an artistic, poetic and conceptual act. It is history, culture, gastronomy and anthropology. It is medicine, respect for the planet and architecture. It is a way of life, without taking shortcuts.
The transformation of a product as fragile and perishable as fresh milk, into a food that can be preserved for long periods of time without preservatives or refrigeration, represents one of humanity's great discoveries.
CHEESE ARCHITECTURE
The REINVENTION of ARTISANAL SHEPHERD'S CHEESE
Twenty years making cheese, between ruminants and organic fields. String lyres, aromatic bundles and mooing of dulce de leche. Huge wheels of aged cheese, tiny lactic pieces and endless alchemical fermentations.
Twenty years of tireless learning and research, creating genuine, healthy and honest food.
