Masia La Fondanya - Benabarre

One day of last week we arrive early to spend the morning at the farm the fonda where the artisan cheese of benabarre is made, or better said the cheeses, since there are six varieties of juanjo and pili are the owners of the exploitation and they take care of the goats, to make the cheeses and their marketing, care of the whole process but also receive the families of the milk, the machine of ordeño is a transporting platform the tape moves forward and the animals are placed in position for the suction machine to do the job. Junjo tells us that it would be almost impossible to hand-written all so male goats and that thanks to the invention of the platform could increase their cattle ranch. After the milking they go with the shepherd to the farm meadows to eat herbs and pastures, then they teach us the pens where the goats spend the night and expect their turn to be milky. There are some mothers and they look at us with great curiosity. Several goats fear us and go to their owner, this explains to us that they are a bit suspicious of strangers as they fear that we are a veterinarian who comes to vaccinate them. These goats are the monkey in another fence, separated from others there are another group of goats, they are the young, less than a year. Since they have not yet been mothers have no milk and therefore their life consists of eating, rooting through the meadows and growing at the foot of the montsec after knowing the cattle we go with pili to see the process of making the artisan cheese. in a worker shows us the milk tank and the machine used to beat it to separate the serum from the fat. temperatures are very important in the manufacturing process, both to keep the milk while it is beating and to mature the cheeses in the cava that we go to the store and we invite ourselves to try a cheese tablet with a wine porn. varieties are rosemary, benabarre, raw milk, pyrenees and montsec. to the richest and most dry. also make goat yogurt the farm is located at the exit of benabarre in direction to viella and the road is very well signaled. from there the views of the montsec aragon are splendid and we decided to take a walk in the surroundings where the most fortunate goats on the river bank.

La semana pasada madrugamos para pasar la mañana en la Granja la Fondaña, donde se elabora el Queso artesano de Benabarre. Juanjo y Pili, los dueños de la explotación, se encargan de cuidar de las cabras, hacer los quesos y su comercialización. Reciben a los visitantes y explican los misterios de la leche, el cuajo, el ordeño, el prensado, etc. La visita empieza en la ordeñadora, una plataforma de madera donde entran las cabras y se alinean para el ordeño. Después de ordeñarlas, van a los prados a comer. Conocemos los corrales, algunos cabritillos con sus madres y las jóvenes cabras. Después vemos el proceso de elaboración del queso en el obrador, donde se bate la leche y se separa el suero de la grasa. Probamos diferentes variedades de queso y yogur de leche de cabra en la tienda. La granja está bien señalizada y las vistas al Montsec de Aragón son espléndidas. Decidimos pasear por el entorno donde pastan las cabras.