The Know N Cheese cross-border project carries out a diagnosis of cheese consumption habits Esneki Zentroa-Leartiker is one of the 6 partners of the POCTEFA Know N Cheese [...]

GAZTANOLA, obtaining scientific evidence applicable to the process for requesting the use of wooden shelves in the Basque Country Wooden shelves play a fundamental role in cheese ripening, [...]

The blue cheese ‘ERREKA’, produced by Kortariko Borda (Lekaroz), wins the 3rd ESNEKI Cheese and Dairy Competition in the Basque Country   Thanks to the ESNEKI special trade [...]

Whey, from by-product to foodstuffs Whey is the liquid fraction that remains after the coagulation of milk in the cheese-making process. With the precipitation of the caseins, the [...]

Getting to know the secrets of cheese affinage In 2020, Leartiker Dairy Center signed a collaboration agreement with Mons Formation. Thanks to this agreement, we have become a [...]

Molecular Methods to understand milk and cheese associated microbiota Yogurts and cheeses produced in the dairy industry largely rely on microorganisms that generate characteristic flavors, textures, and properties. [...]

Knowledge transferability as the epicentre of work at the Leartiker Dairy Centre The motto of the Leartiker Dairy Centre is a mantra for the team: "Our milk, our [...]

Euskal Esnekigileen Elkartea, the Basque Dairy Producers' Association, is born to unite the sector and promote the consumption of dairy products A total of 29 milk producers and [...]

Dairying Leartiker Dairy Centre’s activity is non-stop throughout the 12 months that complete the year. The work dynamic absorbs so much of the day-to-day that we often lack [...]

Exploring Latin American cheeses: A trip to Argentina to visit artisan dairies and attend the debut of the ALQA association   Recently we had the opportunity to travel [...]