Beatriz Rodríguez and Francisco Wagner: Difference between revisions
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{{Infobox|title = Info|header1 = Beatriz Rodríguez and Francisco Wagner|label2 = Language|data2 = Spanish|label3 = Date|data3 = |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 = Beatriz Rodríguez and Francisco Wagner|label2 = Language|data2 = Spanish|label3 = Date|data3 = |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 = Beatriz Rodríguez and Francisco Wagner|label15 = Omeka|data15 = [https://cineg.org/omeka/items/show/2057 Link]|label16 = Talk Page|data16 = [[Beatriz_Rodríguez_and_Francisco_Wagner_talk | Link]]}} | ||
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Latest revision as of 13:22, 19 December 2025
| Beatriz Rodríguez and Francisco Wagner | |
|---|---|
| Language | Spanish |
| Contact | iain |
| Author | iain |
| Type | Artisan |
| Country | Scotland |
| Museum | Beatriz Rodríguez and Francisco Wagner |
| Omeka | Link |
| Talk Page | Link |
Beatriz Rodríguez and Francisco Wagner are shepherds, cattle farmers, and producers of Gamonéu del Valle cheese in Parda, Cangas de Onís. The Gamonéu cheese is a traditional blue cheese from Asturias and parts of the Picos de Europa, Its creation dates back to ancient times and forms an important part of Asturian cultural heritage, both tangible and intangible. Beatriz and Francisco are recognized as the first producers of organic/ecological Gamonéu del Valle cheese. Their product has Protected Designation of Origin status and has been certified by COPAE since 2021. The aim of Beatriz and Francisco's cheese small factory, called “Queseria de la Casa Vieya,” is to produce 100% artisanal (using ancestral techniques) and organic cheese using three types of milk: goat's milk, sheep's milk, and cow's milk. To achieve this goal, they maintain a traditional system of small-scale grazing and livestock farming with a few Casina cows, 32 sheep, and 60 “Bermeya” goats.