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Livestock · Spain
Airas Moniz
Ana Vázquez, Xesús Mazaira and Ricardo Gómez
Raw-milk cheeses from pasture-raised Jersey cows in Chantada
A cheese dairy in Chantada (Lugo) transforming raw milk from their own pasture-fed Jersey herd (no silage). About 35 ha of pasture; cheeses such as Savel and Terra.
Farm facts
- Hectares
- 35
- Experience
- Dairy since 2016 (prior conversion)
- Team
- 1-5
- Country
- Spain
- Joined CoCo
- 2025
Crops
- Pasture
Animals
- Dairy cattle (Jersey)
Channels
- Direct to restaurants
- Online shop / website
- Specialty shops
Regenerative practices
- Grazing
- No silage
- Shift from intensive to extensive
Their story
From intensive to grazing
Ricardo Gómez left an intensive Holstein model to raise Jersey cows on pasture with Ana and Xesús, and make artisan cheese in Chantada (Ribeira Sacra).
Milk with identity
Cows feed on fresh pasture and hay, without silage. Of about 35 ha of pasture, roughly 20 are grazable. Raw milk yields distinctive cheeses — Savel (blue), Terra and others — in small, careful batches.
Slow craft
Every wheel is worked by hand; limited volume is part of the point: quality and territory over scale.
