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Why Zero Waste
Who are we?
After pursuing a higher education in soil management and food science, our brother and sister team (Jesus and Meritxell) have set up Lactic Portella, a company firmly rooted in the region.
The name of the company arose completely by coincidence: Portella is not only a mountain pass located in the parish of Vandellòs (the area of origin of our maternal family); but also that of the manor house of our paternal family, from the Aragonese Pyrenees in the town of Bisaurri in the Benasque valley.
Currently we are processing about 100,000 liters of goats milk a year.
And in the Aragonese Pyrenees we have a natural cave for the maturation of cheese, where for a limited period each year we mature one of our semi-cured cheeses. The cave provides us with the perfect environmental conditions of temperature, light and humidity which is ideal for the maturation of this special product, giving this cheese a unique taste, smell and texture.
Our philosophy
Artisanal cheeses are our passion. Our goal is to achieve the highest quality product we can, taking into account every detail.
At the Portella dairy we work exclusively with milk from the Florida goat, a national native breed. Our supplier is a young shepherd with whom we share, not only a university education, but also a link to the region of Tarragona. The goat herd is located in the region of Ribera d'Ebre, which is only 38 km from our workshop. The goats receive a balanced diet and are raised by scrupulously following the current regulations on animal health and welfare.
Working with a raw material that fulfills all health regulations and guarantees allows us to make our cheeses with the raw milk.
Take me there
@lacticsportella
Contacte
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