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Petramora has just presented its own cheese dairy, Labadía de Petramora, where it gives undisputed prominence to a product such as milk, which represents its farmers and cheese makers, its sheep and the original values of Petramora, demonstrating that livestock and nature can coexist in perfect harmony.
This new cheese factory is located in a unique enclave, the Dehesa de la Guadaña, his Zamora farm of more than 680 hectares, which is perfect for his sheep (native breed of Castilla y León) to graze in total freedom, and feed on pasture and fodder from the pasture itself. In addition, the area borders 4 km of the Esla River, which also provides unlimited fresh water for all the animals in a landscape full of holm oaks, ash trees, white poplars, poplars and crop fields.
In this way, we obtain the production of a unique milk in its composition, with a higher amount of fat and protein, sweet and creamy, which is collected with the utmost care in small daily productions of between 160 and 200 liters of fresh milk.
What foods are produced in Labadía?
Among its products, the fresh sheep cheese stands out, made with fresh pasteurized milk and rennet, resulting in an unripened, early and fresh cheese with a lower percentage of fat. Ideal as an accompaniment to salads or fresh dishes.
We also find its Mediterranean type sheep cheese, which is a versatile, aromatic and rindless cheese, which allows it to be crumbled for use in multiple recipes. Labadía’s soft sheep’s cheese is matured for a minimum of 21 days, when it is transformed into a young cheese with a natural rind.
Yogurts are made from fresh sheep’s milk of limited production, soft and creamy. They have quickly become one of the must-haves in its catalog, both natural (sugar-free) and flavored (fruits of the forest, vanilla, strawberry, peach or blueberry).