From the Bizkaigane Association to Txapel Koop, the next generation of farms and dairy producers following the deep-rooted traditional philosophy At the tender age of 25, Txiplas, Jon [...]

Cheese affinage At first glance, there is nothing simpler than cheese: it is curdled, drained and salted milk that is gradually preserved under a protective rind. It is [...]

Infusion of flowers and aromatic herbs in the development of fermented dairy products The market for yoghurts and, generally, all fermented milk products, is closely linked to innovation. [...]

NUTFOOD, HEALTHIER DAIRY AND MEAT PRODUCTS FOR CONSUMERS   NUTFOOD is a project that aims to research and develop healthy dairy and meat products. The initiative is based [...]

Sharing experiences with Palmero cheese producers on La Palma island (Canary Islands) We recently had the opportunity to travel to La Palma island (Canary Islands) to meet the [...]

The first DAIRY CENTRE in the Basque Country is born The Leartiker Technology Centre (Markina-Xemein), in collaboration with the HAZI Foundation and the Basque Government, is launching the [...]