In Los Álamos-Oria, Almería, at 1,200 metres above sea level, surrounded by almond trees and cereal fields, we have our artisan cheese factory where we produce fresh cheeses using still-warm milk, straight from the udder. Each cheese is made with the knowledge and tradition of this land, where goats have always been part of life. Thanks to the dedication of José Antonio and family, who care for their goats with the experience that only time can bring, we have top-quality milk, to which we add nothing but rennet, salt, and our passion for doing things well. The result is an authentic flavour, full of soul.
(from the Latin quasicare – to strike –, a long conversation without much substance)
Fresh enzymatic-coagulated cheese made with freshly milked goat’s milk, slowly pasteurised at a low temperature to preserve all its properties. Bright white in colour, with a creamy texture and medium firmness. Hand-salted to give just the right balance, allowing subtle sweet notes to emerge. Between 3 and 5 seconds after being eaten, new soft and delicate notes of goat’s milk appear.
(a talk given to an audience, without solemnity or excessive formal concerns)
Acid-coagulated cheese made from raw freshly milked goat’s milk and natural lactic ferments from the milk itself. Matt white interior with slight natural yeast development on the rind, giving it a velvety off-white appearance. Soft, creamy texture. Light hand-salting and tangy notes. A small bite fills the palate with flavour that lingers until the next. A surprisingly intense flavour for a fresh cheese.
(a chat of little importance)
Teenage sibling of CHARLA, aged between 15 and 45 days. Matt white interior with a small creamy ring between the centre and the rind. The rind ranges from creamy in colour, due to naturally present geotrichum in the milk, to pale grey. More complex flavours develop, with hints of cream or butter. Fresh, clean aroma with subtle tangy notes.
(a regular gathering of people to chat about a topic)
Older sister of CHARLA and PALIQUE, aged between 45 and 180 days. The interior matures from off-white to beige. Naturally bloomy rind brings flavours of mushrooms, nuts, and an intense goaty character, with occasional spicy notes. With controlled ageing, the texture shifts from creamy to firm and crumbly by the end of maturation.
(boisterous and rowdy fun)
Enzymatic-coagulated cheese made from raw freshly milked goat’s milk and its own lactic ferments. Aged for over 60 days. Matt white interior with a naturally bloomy rind giving hints of mushroom. Subtle goaty aroma and flavour, with notes of nuts and butter. Hand-salted to the perfect level to enhance its pure, natural flavour.
(the partridge’s song)
Twin brother of JARANA, separated in their youth to become the same yet different. After a few days of drying, it is immersed in Extra Virgin Olive Oil to mature and absorb the flavours of the land, as was traditionally done. Maturing in oil gives the cheese a very special development – the surface fungi and yeasts, in the absence of oxygen, create particularly unique flavours. The oil slightly penetrates the cheese, blending with it to produce something indescribable – better tasted than explained.
(peace, calm – blue)
Enzymatically coagulated cheese made with raw goat milk freshly milked and lactic ferments native to the milk. With blue-green veins, cream colour, lightly salted, the little factory, lead cove, the "elephant" cove...
(noise, clamour of one or many people, usually born of joy)
Ricotta made from the whey of other productions. Sweet and tasty, with rosemary blossom and honey…a delicacy.
“Amanecía en el naranjel.// Abejitas de oro buscaban la miel.// ¿Dónde estará la miel?// Está en la flor azul,// Isabel.// En la flor,// del romero aquel.” Cancioncilla sevillana. — Federico García Lorca.
(what my grandfather called yogurt – i never knew if it was to make us laugh or if he just couldn’t say it... maybe both, judging by his smile)
Creamy, smooth, and sweet, becoming tangier over time. On its own, with honey or jam to taste, perfect for breakfast, dessert, a snack, or dinner.
“Como una fontana que,//eterna, en brotar persiste,//como un sendero, me iré...//y no acabaré de irme.” Poemas Sueltos I — Miguel Hernández.
It's easy: every Tuesday we're at the Albox market, at the stall next to Hiperalmanzora on Calle Córdoba.
Would you prefer us to deliver to you? Call us on 656 28 76 73 or message us and place your order in advance. We deliver on Thursdays or Fridays to Chirivel, Oria, Albox and Arboleas.
The Indaliano Movement, the Cave of Signs and the Indalian Goat
Discover the art of cheesemaking in our hands-on workshops