Artisan An artisan Contact alonsojoseluis14@gmail.com Author iain Email The email address of the museum. alonsojoseluis14@gmail.com Phone The phone number 608093170 Biographical 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”. External ID LAPONTE_PR_05 Knowledge Acquisition 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. Knowledge Transfer No, he does not currently teach these skills to others. Field Worker Maria Jose Tudela Castro Gender male Area Relation native Involvment full-time paid job knowledge1 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. material1 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 material2 The milk comes entirely from his own production. The rennet is purchased, although traditionally it was prepared using the stomach of a young goat. material3 No waste is generated during the production process. production1 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. production2 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. production3 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. production4 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. production5 No waste is generated during the production process. The entire workflow is designed so that all materials are fully utilised. workshop 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. products1 He produces Gamonéu del Puerto cheese. products2 He produces it both for commercial sale and to keep the traditional craft alive. products3 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. products4 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. products5 No, he does not provide repair or reutilisation services. products6 His customers consist mainly of tourists and regular buyers who purchase his cheese each season. products7 Yes, his cheese is protected under the Gamonéu del Puerto Designation of Origin (PDO). tourism1 His involvement with tourism is limited to selling cheese to visitors in the area tourism2 "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." partnership 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. challenges1 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 challenges2 «Ser pastor y hacer queso, las dos cosas a la vez, como hago yo, es casi imposible» references https://efeagro.com/pastoreo-heroico-picos-europa-lobo/ https://www.youtube.com/watch?v=hYpUL8BXtas https://www.youtube.com/watch?v=sijWZcWw_BY Social Media The social media links. facebook,https://www.facebook.com/Queseriauberdon; Wiki A link to a wiki entry about this item. https://culturality.museum/wiki/index.php/Jose_Luis_Alonso_Zaragoza Prim Media 2056 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Jose Luis Alonso Zaragoza Type The nature or genre of the resource Artisan Date A point or period of time associated with an event in the lifecycle of the resource 1995 Language A language of the resource Spanish Contributor An entity responsible for making contributions to the resource iain Identifier An unambiguous reference to the resource within a given context 792 Source A related resource from which the described resource is derived artisans Spatial Coverage Spatial characteristics of the resource. current,43.34833333,-5.1275; Europeana Specific elements of the Europeana Semantic Elements. Europeana Type The Europeana material type of the resource. TEXT Country The name of the country of the data provider or “Europe” in the case of Europe-wide projects. Spain Europeana Data Provider The name or identifier of the organisation that contributes data to Europeana. Jose Luis Alonso Zaragoza Object The URL of a suitable source image in the best resolution available on the web site of the data provider from which small images could be generated for use in the portal. This will often be the same URL as given in europeana:isShownBy. https://www.dopgamoneu.com/comprar-queso-gamoneu/la-queseria-uberdon/