Jose Luis Alonso Zaragoza

Jose Luis Alonso Zaragoza

artisans

1995

iain

Spanish

Artisan

792

current,43.34833333,-5.1275;

Scotland

Jose Luis Alonso Zaragoza

https://www.dopgamoneu.com/comprar-queso-gamoneu/la-queseria-uberdon/

TEXT

He inherited his grandfather’s trade — a historic shepherd in the area — along with his passion for the mountains, livestock herding and cheese-making. He currently owns 200 sheep, 70 goats and 25 cows, practises transhumance, and is responsible for the Uberdón cheese dairy, where Gamonéu de Puerto cheese is produced in the traditional way. He is currently one of the youngest shepherds in the area who still make cheese in the Picos de Europa. He produces his cheese, Gamonéu del Puertu, a product with its own Protected Designation of Origin, using milk from his own cows, sheep and goats. Through an artisanal process, the cheese is finished with maturation inside the mountain of Covadonga. Despite his youth and the short time he has been running the dairy, José Luis has received several awards for the quality of his cheeses, including the “National Gastronomy Award for Young Talent – Alimentos de España” and “Young Farmer 2023”.

LAPONTE_PR_05

2056

alonsojoseluis14@gmail.com

facebook,https://www.facebook.com/Queseriauberdon;

608093170

He has been drawn to working with animals since childhood. He first learned from his grandfather, but he believes that most of his knowledge comes from daily practice and from learning through mistakes.

No, he does not currently teach these skills to others.

Maria Jose Tudela Castro

male

native

It is essential to know how to care for the animals throughout the year, to have a strong vocation and passion for livestock, and to master milking techniques.

He uses cow’s milk and milk from his cattle and sheep, all of which are fed exclusively on natural pasture. He also uses renne

full-time paid job

The milk comes entirely from his own production. The rennet is purchased, although traditionally it was prepared using the stomach of a young goat.

No waste is generated during the production process.

He milks the cows in the morning, adds the rennet, and after waiting several hours, cuts or grates the curd. He then places the mixture into the moulds, turns the cheese when required, and finally salts it.

He uses moulds that meet current sanitary regulations, which differ from traditional wooden moulds once used in the past. He also uses a jug, a container, the milk vat, a strainer, and other basic tools required for cheese production.

He stores in the cabin his grandfather’s descas, to which he has a strong emotional attachment, as well as the traditional curd-stirring stick. Current sanitary regulations prohibit their use in the dairy.

He has access to energy in both the cabin and the dairy through solar panels. Water must be carried up throughout the year, as there is no direct water supply at the site.

No waste is generated during the production process. The entire workflow is designed so that all materials are fully utilised.

He uses several separate spaces: the cabin, where he sleeps; the dairy, where the cheese is produced; the smoking room, located inside the dairy and used for the smoking process; and the cave, where the cheeses mature and ferment. The dairy belongs to the local council, while the other spaces are part of his seasonal activity in the mountain pastures.

He produces Gamonéu del Puerto cheese.

He produces it both for commercial sale and to keep the traditional craft alive.

He sells mainly to tourists and several local bars, including one that initially supported his product and remains his main buyer. He also has regular customers who purchase cheese throughout the year. His production is limited—approximately 1,400 kg annually—so he can hardly take on new clients and works with three fixed buyers.

He occasionally shows the cave and his working process to friends or acquaintances, but considers it something exceptional. Although he could receive visitors daily, he cannot interrupt his work to attend to the public on a regular basis.

No, he does not provide repair or reutilisation services.

His customers consist mainly of tourists and regular buyers who purchase his cheese each season.

Yes, his cheese is protected under the Gamonéu del Puerto Designation of Origin (PDO).

His involvement with tourism is limited to selling cheese to visitors in the area

"Si más animalista que yo no hay, el animalismo no está solo en el lobo." "Me voy a poner en el rebaño con una escopera, yo también me estoy defendiendo." "El lobo acabó con muchos quesos y con el modo de vida de mucha gente."

He collaborates with the Bearded Vulture Association, to which he sells his lambs. This organisation assists him in distributing the product to selected supermarkets and hospitality businesses, while also ensuring that he receives a fair price. To participate, the lambs must meet high quality standards. He does not engage in collaborations with academic institutions nor participate in co-creation projects with other practitioners or public organisations beyond this association.

His main challenges arise from the presence of wolves, which constitute his greatest concern. He also notes that the pastures are no longer what they once were, due to increasing land abandonment, which has led to dense scrub growth and a decline in the quality of grazing available for livestock

«Ser pastor y hacer queso, las dos cosas a la vez, como hago yo, es casi imposible»

https://efeagro.com/pastoreo-heroico-picos-europa-lobo/ https://www.youtube.com/watch?v=hYpUL8BXtas https://www.youtube.com/watch?v=sijWZcWw_BY