Caprine

The history of the Caprature cheeses transcends the limits of illusion by launching a business project to settle in an authentic philosophy of life. Juan Ruiz comes from a range of more than 5 generations of hortelans. The family burden of four children led him and his wife Rosa María to seek a less sacrificed business alternative than the garden but with the same parameters of healthy production and in contact with nature. From his knowledge, a specific course in the management of dairy farms was born the Capratura farm in 2003, in the ubetense pedania of El Donadío. The transition from there to the transformation of its milk into a processed product has been the natural and logical step. In this simple and logical way, Rosa and Juan have formed in Córdoba in the production of fresh, semi-and goat-cured cheese, have learned the secrets of breeding and feeding with adequate feed and of the best quality for their goat cabin, initially 250, back in 2003 and now more than 400 copies. In this process they have added a more value to their product: their certification as ecologically, and on the short-term horizon is the second step in the processing of their raw material, which is no other than the production of fattening creams, grated cheese and goat milk yogurt.

Phone:+34610095130

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Latitude:38.013344·Longitude:-3.362149