Luna Camembert Cheese - Roca de Cabra Cheese Factory
Luna cheese, made in the Camembert style in Ortigosa de Los Cameros, La Rioja . Master cheesemakers and shepherds Alicia Fernández and Matías Mogilner of the Roca de Cabra artisan cheese factory.
The milk comes from their own herd of 200 goats located 500 meters from the cheese factory, where the goats graze freely and provide us with high-quality milk, giving our cheeses very special characteristics throughout the year.
- Milk : Pasteurized goat's milk. From Ortigosa de Los Cameros.
- Maturation : Semi-cured cheese with a minimum maturation of 15 days
- Origin : Ortigosa de Cameros, La Rioja (Spain)
- Intensity : Very Soft | Soft | Medium | High | Very High
- Rind : Edible natural rind. It is recommended to eat the cheese with the rind.
- Storage : Keep refrigerated between 2º and 4º. Once opened, wrap in cling film or baking paper.
- Consumption advice : Temper for at least 30 minutes before serving.
- Shipping format : Whole cheese wrapped in food paper.
Characteristics of Luna Camembert Cheese
- In 2023, they succeeded in recovering the ancient recipe for Goat Cheese that was once made in La Rioja, in Los Cameros. DOP Camerano Cheese.
- The dairy is supplied with milk from our goats. They live free-range for 10 months, grazing on the land . This makes the milk uniquely high in quality and changing throughout the year.
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A cheese made with rainwater : The farm only uses renewable energy sources like solar and wind, as well as rainwater, approved by the FAO for industrial use. Currently, Roca de Cabra is the only agri-food company in Spain that uses it, and although they must chlorinate it and subject it to periodic analysis, it saved them from having to pipe water to the cheese factory, which is very costly, and from having to build a well.
Ingredients of Luna Camembert Cheese
Ingredients : Pasteurized goat's milk, lactic acid, rennet, and salt. Milk from Ortigosa de Los Cameros.
Average nutritional value per 100g:
| Energy value | 1650 Kj / 394 Kcal |
| Fats | 34 g |
| of which saturated fats | 24.7 g |
| Carbohydrates | 2.5 g |
| of which sugars | 0.5 g |
| Proteins | 23.5 g |
| Salt | 1 g |
Allergens : Milk
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Roca de Cabra Cheese Factory
We are Alicia Fernández, the cheesemaker, and Matías Mogilner, the shepherd. Both the cheese factory and the livestock are located in the Roncea area, completely isolated at an altitude of 1,200 m. In Ortigosa, in the heart of the Sierra de Cameros, La Rioja.
We make our cheeses: fresh, semi-cured, yogurts, and creams. From our own goats, which live and graze freely. They are milked by hand in the morning and are free to graze in the mountains all day.
We are completely energy self-sufficient and the first agri-food company in Spain to use rainwater exclusively.
Our flock
Our 180 goats are milked manually, without machinery. We recreate the purest traditional style of the Sierra de Cameros.
- SPRING AND SUMMER: fresh grass, shoots, flowers, gorse, juniper, rosemary and thyme.
- AUTUMN AND WINTER: Forest fruits, brambles, acorns, grass collected during spring.
The day begins at 5 a.m., and the animals then head directly into the mountains, where they will spend the entire day until sunset with the mastiffs and Matias.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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