The opening on February 2nd ends three years of uncertainty caused by bureaucratic and urban planning issues. The new facility doubles the previous workspace to 300 square meters, allowing for better storage and production conditions.
“"The intention is to maintain production and improve the quality of what we were doing until now."
The workshop processes 2,500 liters of milk weekly to create 16 varieties of goat, sheep, and cow cheese. Despite industry challenges like milk shortages in Catalonia, the brand continues to excel, having won awards at the World Cheese Awards.
