Jose Luis Alonso Zaragoza: Difference between revisions
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{{Infobox|title = Info|header1 = Jose Luis Alonso Zaragoza|label2 = Language|data2 = Spanish|label3 = Date|data3 = 1995|label4 = Creator of object|data4 = |label5 = Contact|data5 = iain|label6 = Subject|data6 = |label7 = Author|data7 = iain|label8 = Publisher|data8 = |label9 = Size|data9 = | {{Infobox|title = Info|header1 = Jose Luis Alonso Zaragoza|label2 = Language|data2 = Spanish|label3 = Date|data3 = 1995|label4 = Creator of object|data4 = |label5 = Contact|data5 = iain|label6 = Subject|data6 = |label7 = Author|data7 = iain|label8 = Publisher|data8 = |label9 = Size|data9 = |label10 = Type|data10 = Artisan|label11 = License|data11 = |label12 = Format|data12 = |label13 = Country|data13 = Scotland|label14 = Museum|data14 = Jose Luis Alonso Zaragoza|label15 = Omeka|data15 = [https://cineg.org/omeka/items/show/2054 Link]|label16 = Talk Page|data16 = [[Jose_Luis_Alonso_Zaragoza_talk | Link]]}} | ||
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Latest revision as of 11:02, 19 December 2025
| Jose Luis Alonso Zaragoza | |
|---|---|
| Language | Spanish |
| Date | 1995 |
| Contact | iain |
| Author | iain |
| Type | Artisan |
| Country | Scotland |
| Museum | Jose Luis Alonso Zaragoza |
| Omeka | Link |
| Talk Page | Link |
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”.