The organic yogurts Big House of Xanceda They carry twice as much milk as conventional ones. They have introduced the unique yogurt with lemon peel chunks and baked apple yogurt.
They are both integers as skimmed. The yogurts from this organic family farm in Galicia they only carry fresh milk from their own cows and fruit ecolological. All of Spanish origin and without any addition.
In 2006, they launched the first forest fruit yogurt and later came those from strawberries, vanilla and mango-vanilla. They get the creaminess -they have 6% fat- using only milk. Of course, twice that of a standard yogurt. They do not contain creams or thickening products.
Organic yogurts from happy cows
La milk comes from cows, as your sales manager says, Olivia Ceby, “Very happy since they give us half the milk of a conventional one. But much richer and healthier. Furthermore, they live twice as long ”.
In context, if a conventional cow lives between four and five years, hers go up to 13 years. They have a total of 380 cows in an area of 200 hectares, so each cow has half a hectare to graze.
They make the organic pilgrim cheese
After the organic yogurts arrived the creamy spreadable cheeses Following the same philosophy: a kilo of cheese carries up to five liters of milk. No thickeners or colorants. To the organic yogurts and creamy cheeses they have added a cow's cheese matured in barley, the Queixo do Peregrino ecological. This follows the tradition of the pilgrims of the Santiago's road, what happens precisely by Xanceda.
Formerly, the pilgrims put fresh food in cereals such as barley, which helps absorb moisture. As well as preserving food and in this way, they carried it in perfect condition during their way to Santiago de Compostela. The cheese is between seven and nine weeks old. During this period, the natural development of molds on the bark is respected. They help develop the nutty aromas of the cheese.
Barley maturation also adds sweetness, character and many nuances. Since 2010, the farm where 30 people work has the open doors to visits. You can see how these unconventional cows milk and how they make the organic yogurts.
