The International Village Shop is a growing trans-local network of cultural producers who set up trading places for goods with strong local connections.
Gamoneu Cheese Queso Gamoneu de la Cornisa Cantábrica
Gamoneu Cheese Queso Gamoneu de la Cornisa Cantábrica
Made of milk of sheep, goat and cow.Leche de oveja, cabra, y vaca, 2009. story geschichte verhaal historia
HOW: Made of milk of sheep, goat and cow, in summer pastures of
common land in the mountains. Salted and smoked for 2 weeks and
later matured in natural caves for at less 3 months.
WHY : It´s unknown when the first cheeses were done, but
pastoralism started 6000 years ago in the area. It is the only and
best way to storage the surplus of grass proteins and the milk
stock for further winter months. Its also easy to transport,
exchange and store. It is delicious and a daily challenge for the
shepherd, they often say everyday is making a new cheese different,
according to the weather, the time, the milk...
From Northern Spain's mountains range.
WHERE: the exact location is not made public due to the high
pressure tourism is putting in the area.
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Cómo: hecho de leche de oveja, cabra, y vaca, en los pastos comunales de montaña durante el verano . Después del salado se ahuma durante dos semanas y madura en cuevas naturales por al menos 3 meses.
Porqué: Se desconoce cuando se empezaron a hacer los primeros quesos , pero el pastoreo en la zona data de hace 6000 años. Es ña mejor forma de acumular el excedente de proteina que proveen los pastos de verano , a través de la leche , para los meses de invierno. Es transportable, intercambiable, y acumulable. Es delicioso y supone un reto diario para el pastor, a menudo dicen que cada queso cada dia es diferente, dependiendo del tiempo, el clima, la leche...
Dónde: la localización exacta no se publicita debido a la fuerte presión del turismo en la zona
43.15710884095329, -4.86694335
May
– Oct 2010
Cornershop