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From Grass to Industry: Sergio Girard and Erika Abel Converted a Family Field Into a Factory of “Different” Cheeses
Summary by Bichos De Campo
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1 Articles
In Toay, a few kilometers from Santa Rosa, Paloma Torcaza Street abandons the asphalt and enters the caldenes mountain. Between pastures and native vegetation, Bichos de Campo reached the Santa Lucía establishment where a productive experience integrated in dairy works. Sergio Girard and Erika Abel live and work there, protagonists of Quesos Santa Lucía. The field in question covers 200 hectares, of which about 80 preserves caldenars. In this se…
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