At Formatges Muntanyola, we have launched this week el Trufalet, a new goat’s cheese with truffle that expands our range of artisanal cheeses and reinforces our commitment to gastronomic quality, the local area and social inclusion.
El Trufalet is a goat’s cheese handcrafted with locally sourced milk, which makes it distinctive, as most truffle cheeses are usually made with cow’s or sheep’s milk. In its production, we incorporate summer truffle brisure selected by Laumont, a leading company in the truffle and mushroom sector. The result is a creamy cheese with an elegant and well-balanced aroma that enhances the natural lactic character of goat’s milk, designed both for cheese boards and appetizers as well as for culinary use.
Cheesemaking tradition with social impact
El Trufalet is produced at our Sant Salvador de Guardiola workshop, located at the Urpina estate, where we develop the Formatges Muntanyola project, promoted by the AMPANS Foundation since 2014. We are a Special Employment Centre, and the active participation of people with intellectual disabilities, mental health challenges or in vulnerable situations is a core part of our cheesemaking process.
“Our project combines cheesemaking tradition and social impact. We recover the artisan trade, respect traditional processes and take care of every detail to ensure a high-quality product with its own identity. But what truly gives meaning to our work is knowing that every cheese is also a real opportunity for labour inclusion,” explains Anna Prado, Head of Formatges Muntanyola.
A consolidated social economy project
Currently, at Formatges Muntanyola we produce around ten varieties of artisanal cheeses, made with goat, buffalo and cow’s milk. Since AMPANS took the lead of the project, we have worked to maintain and strengthen the prestige, quality and awards that have distinguished the brand over the years.
Our team is made up of twelve people, mostly with disabilities, who work daily at the workshop and make possible a project that proves that Special Employment Centres can be competitive, innovative and leading players in the agri-food sector, while generating job opportunities and positive social impact in the local area.