We work together with traditional cheesemakers in the development of new products, using innovation as an asset to guarantee their competitiveness in the market, through a range of appealing and unique products.

We have extensive experience in fundamental research projects and in applied innovation projects, in conjunction with producers and actors associated with the industry, subsidised through specific R&D+i-related programmes.

GAZTAGORRI

Development of innovative cheese aimed at the gastronomic sector.
(Sukalberri 2023 – GFA)

2 BERRI

Development of two production processes for innovative Latxa sheep’s milk cheeses.
(Berriker Program 2023)

BATZALDI

Investigation of the technological capacity of sheep’s milk in a single milking.
(Berriker Program 2023)

GAKE

Sustainable development of innovative fermented milk produced with milk obtained through regenerative livestock farming.
(Berriker Program 2023)

BEHIAR

Cheese diversification based on organic production.
(Berriker Program 2023)

CAPRITXO

Valorization of goat milk through the development of a production process aimed at the production of liquor.
(Berriker Program 2023)

GAZTAUNTZ

Development of a productive process for blue cheese, adapted to the particularities of goat’s milk.
(Berriker Program 2022)

ONDARE

Recovering indigenous sheep’s milk cheeses.
(Berriker Program 2022)

LACTO+

Generation of new functional products through the revaluation of whey.
(Berriker Program 2022)

EKOTRANS

Generation of knowledge for the development and production of innovative dairy products on farms in ecological transition.
(Berriker Program 2022)

CHIRIUCO Halloumi

Development of the process of making Halloumi cheese from Latxa and Chilota sheep’s milk.
Finca Agrícola las Mercedes de Chiriuco (Puerto Octay, Chile)

CHIRIUCO Ondua

High organoleptic level sheep and goat cheeses
Finca Agrícola las Mercedes de Chiriuco (Puerto Octay, Chile)

EVIN AMANET

High organoleptic level sheep and goat cheeses
Farma Eva (Pirot, Serbia)

EKOBEHI

Innovative cheeses from organic cow’s milk
LARRETA EZ
(Sukalberri 2022 – Provincial Council of Gipuzkoa)

BEHIKI

From organic sheep’s milk to the production of innovative cheese and dairy products from cow’s milk
(R&D+i programme 2018)

EKOBEHI

Innovative cheeses from organic cow’s milk
(R&D+i programme 2019)

ARANTZAZU BERRIA

Innovating with Arantzazu sheep’s milk
(R&D+i programme 2019)

ESNEKIBERRI

Promoting innovation in traditional dairy products
(R&D+i programme 2019)

BELARE

Development of a milk recovery drink
(R&D+i programme 2019)

BERRITZEN

Diversifying in the manufacture of sheep’s milk cheeses, from tradition to innovation
(R&D+i programme 2019)

GAZTALGAE

Innovative goat’s cheeses made with seaweed
(R&D+i programme 2019)

BAL

Use of native cultures in the production of hard cheese from raw goat’s milk
(R&D+i programme 2020)

BORDAXAR

Development of an innovative range of fresh dairy products and artisan ice creams
(R&D+i programme 2020)

ARAGA

Innovative cheese and dairy products produced with the milk of Montbeliarde and Brown Swiss cows
(R&D+i programme 2020)

FILATA

Development of innovative pasta filata cheeses: lactose-free fresh mozzarella, flavoured burrata, caciocavallo and scamorza
(R&D+i programme 2020)

KAMINO

Research and application of ripening techniques for the development of innovative cheeses with unique sensory properties
(R&D+i programme 2020)

AMApoloTXO

Development of a range of artisan ice creams
(R&D+i programme 2020)

CURAFRES

Development of soft and hard goat’s cheese using traditional processes
(R&D+i programme 2020)

TXAPELGAZTA

Development of artisan dairy products for the 21^st century
(R&D+i programme 2020)

MUURRI

From farm to fork
(R&D+i programme 2020)

BEREZI

Development of dairy products infused and flavoured with flowers and herbs
(R&D+i programme 2020)