project - EIP-AGRI Operational Group
DEVELOPMENT OF AN INDIGENOUS FERMENT FOR D.O.P. QUESO GAMONÉU
DESARROLLO DE UN FERMENTO AUTÓCTONO PARA QUESOS DE LA D.O.P. GAMONÉU
Objectives
Main objective of GO-GAMONÉU is to develop an autochthonous ferment through the use of lactic acid bacteria strains isolated during the production of Gamonéu cheese with raw milk mixture, which allows improving the quality and reproducibility of the cheese, maintaining the signs of brand identity and favoring the diversity or “fine tuning” characteristic of each artisanal cheese factory associated to the DOP.
Objectives
El objetivo general de la propuesta técnica de este GO GAMONÉU es desarrollar un fermento autóctono, formado por cepas de bacterias lácticas aisladas durante la elaboración del queso Gamonéu con leche cruda de mezcla, que permita mejorar la calidad y reproducibilidad del queso, manteniendo las señas de identidad específicas del mismo y favoreciendo la diversidad o “afinado” característico de cada quesería artesanal de la DOP.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP003 Spain - Rural Development Programme (Regional) - Principado de Asturias
Ort
- Main geographical location
- Asturias
EUR 163808.93
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Ressourcen
Links
Contacts
Project coordinator
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CONSEJO REGULADOR DENOMICACION DE ORIGEN PROTEGIDA GAMONÉU
Project coordinator
Project partners
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EL RECUESTU, S.C.
Project partner
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INSTITUTO DE PRODUCTOS LÁCTEOS DEL PRINCIPADO DE ASTURIAS
Project partner
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L'ARBEYAL,S.C.
Project partner
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Mª BELEN BULNES TELEÑA
Project partner
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S.A.T LA CORRALADA (QUESERIA GUMARTINI)
Project partner
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S.A.T VEGA DE ARIO
Project partner
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SAT EL CEÑAL
Project partner
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SAT LES CARBONOSES
Project partner