Learning from British cow’s milk cheeses Transferring our knowledge of cheese and dairy products to cheesemakers is part of the Dairy Centre's work. But we also need to [...]

Traditional cheesemakers in Central America: increasing our knowledge of the dairy sector One of the Dairy Centre’s main aims is to promote cooperation between the different producers and [...]

The ‘Otzara Goine’ cheese from Asteasu wins the award for the Basque Country’s best cheese at the ESNEKI trade fair   Tolosa was the epicentre and gathering place [...]

The NUTFOOD project ends with promising results This is a research project on the evaluation of the improvement of human health by eating foods of animal origin with healthier [...]

Soloitza, a ground-breaking cheese factory in energy use and harnessing   Soloitza is a newly-created sustainable and innovative cheese factory located in Respaldiza, in the Ayala Valley (Álava, [...]

The Dairy Centre launches research into the microbiome of milk and dairy derivatives Scientific developments and technological innovations have radically altered the field of research into microorganism ecology. [...]

TXIKIÑENA, local artisan dairy products Txikiñena is a dairy factory that has just been set up in the Lea-Artibai region, in Berritxu. This new venture was launched with [...]

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. [...]