Suero y requesón, productos poco valorados por los pastores vascos

Leizaola Calvo, Fermín

Publication year:

2011

Publication place:

Donostia-San Sebastián

ISBN:

978-84-8419-227-5

ISSN:

1137-439X

Download pdf

Download epub

Summary

Traditionally, shepherds of lat xa race sheep, which spend summer in mountain pastures, milk their sheep during somewhat more than a month within their fl ocks. It is with that milk that they produce cheese in their cottages. A by-product of the elaboration of cheese is the whey which was traditionally used to feed the pigs. Nowadays, however, it is in general thrown away with the consequent danger of polluting aquifers and the economic loss entailed by wasting the product with important nutritional properties.