Only milk from Ca’n Sureda’s own sheep and goats, which are milked every morning, is used for cheese-production. Manufacturing on the premises – avoiding long transportation distances – guanrantees the excellent quality of the products. The dairy staff produce delicious hand-made soft and hard cheese using exclusively organic lab-ferment, salt water and herbs. Preservatives, food colourings and aromas are strictly off-limits. Finally, a specially climatized store room enables the maturing and refinement of the cheese over a period of several months.
The whey which remains after the production of cheese is very rich in vitamins and forms the basis for a new cosmetics line within the product range of the finca Ca’n Sureda.