The Life of an Alpine Goat on Santa Gadea Farm
You are a French Alpine goat living on Santa Gadea Farm in a valley, near Burgos in Castilla y Leon, Spain. Go ahead, picture it. You live on 2,500 acres of land along with 999 of your best goat buddies, as well as deer, wild pigs, foxes, wild cats and even Egyptian vultures. Quite a cosmopolitan mix! You make your home in a unique region that is halfway between humid, Northern Spain and dry, Mediterranean Spain. It is land of rocky peaks and naked valleys, blanketed with snow during the winter and abundantly green during the summer. You spend your days grazing in beautiful organic pastures that are completely absent of transgenic or chemical fertilizers.
Can you picture it? You are the envy of other French Alpine goats not lucky enough to live on Santa Gadea Farm. You have been selected by Alfonso Perez-Andujar to help him fulfill his dream to build a sustainable goat cheese farm from scratch. Your organic milk is used to make creamy, artisan cheeses like Santa Gadea No1 and Santa Gadea No2. You contribute your milk to the making of delicious cheeses that are produced sustainably, with a positive impact on the environment. If goats could drive I’m sure you’d own a hybrid car!
The cheese called Santa Gadea No1 is creamy, rich and smooth with a multi-dimensional flavor that lingers on the palate. It is a soft white moldy medallion covering a smoot and creamy paste. Santa Gadea No2 is has fresh, rich aromas, begins its life with mild flavors and finishes with a sharper taste. It is a short, ivory colored cheese with a clay-like rind and an almost fluid center.
When you think of people around the world serving your cheese with fresh or dried fruit, some almonds, crunchy artisanal bread and a glass of crisp white wine, how can you not be the proudest French Alpine goat in Castilla y Leon, Spain?
Okay, snap out of it. You’re no longer a goat but I hope we’ve left you with the urge to try these wonderful cheeses. We look forward to the imminent arrival of these cheeses as part of our campaign to celebrate the foods of Castilla y Leon.