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 [...]
Leartiker, the first laboratory in the Basque Country approved by Public Health to analyse raw milk by preparing n=5 pooled samples The studies conducted by Leartiker were recently [...]
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. [...]
Ice cream popsicles, a new trend in artisanal ice cream production Much like with other foods, the start of the ice cream popsicle market was also the result [...]
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 [...]
Technology centre Leartiker S.Coop. from Markina-Xemein joins BRTA The Leartiker technology centre, located in Markina-Xemein, is now a new member of the Basque Research and Technology Alliance [...]
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 [...]
Basque blue cheeses are booming Basque cheeses have dramatically evolved over the last 10 years. In just a decade, fairs, markets and stores have filled with a full [...]
Growing and using flax as a sustainable alternative in Basque agricultural and livestock systems One of the biggest problems currently being faced in agriculture and livestock farming is [...]
