NEW THEMED WALK!
AND A TOTALLY NEW EXPERIENCE!
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Tour summary
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Transfer from Nerja to the Los Montes de Málaga Natural Park. 2.5 – 3 hour walk around the Natural Park. Visit to a traditional cheese factory with cheese tasting. Country-style lunch in local restaurant. Walk-about with the goatherd. Final tasting of full range of goat derived products. Return to Nerja. |
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Price per person
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€ 70 (includes minibus transfers to and from the Alta Axarquía, guided walk through the countryside and the Los Montes de Málaga Natural Park, guided walk-about in the countryside with the goatherd and his goats, cheese tasting, and a fabulous country style lunch). |
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Day & Time
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Enquire for details. |
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Meeting/Start Point
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Nerja bus station, Nerja (map) at 08:00 and setting off at 08:15 |
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Finish Time
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Approximately 19:30 at the main Nerja bus station |
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Maximum Group Size
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Very limited number of spaces available on the excursion in order to maintain group safety, good walker/guide ratio and a high standard and level of enjoyment for the group. |
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Factory Tour
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1 hour approx. (includes cheese tasting and discussion) |
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Walk Location
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This excursion comprises two walks. The first walk is a lovely walk through The Montes de Málaga Natural Park and open countryside; the second walk is a countryside stroll with the goatherd and his goats for their ritual afternoon roam and graze. |
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Walking Time
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Walk through the Montes de Málaga and countryside: 2.5 hours approx. (includes stops for breaks, photos, etc.). Walk with goatherd: 1 hour approx. |
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Walking Distance
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Walk through the Montes de Málaga and countryside: 10 kilometres (linear route). Walk with goatherd: 2 – 3 kilometres |
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Level of Difficulty
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2 B (rating explanation) |
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Route Location
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The standard walk is through the beautiful Montes de Málaga Natural Park and surrounding countryside. The walk with the goatherd is randomly chosen. |
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Height Gained
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~100 metres |
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Height Lost
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~100 metres |
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Risk of Vertigo
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No |
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Recommendations
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Hiking boots or walking shoes are recommended. Trainers/tennis shoes not ideal but will suffice. Definitely no flip-flops, sandals, open toe shoes or similar, please. Waterproofs and warm clothing would be of benefit during the colder months as the Montes de Málaga is at an altitude of 700 metres. Also, consider bringing a hat and sun cream. A fair level of fitness is required. Bring something light to pick on during the day (dried fruit, nuts, chocolate, biscuits, etc.), sufficient water and appropriate clothing for the prevailing conditions, altitude and the season. |
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Additional Gear
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Camera |
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Highlights
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A lovely drive through the beautiful Axarquía region on route. A lovely walk in the countryside through fields, pastures and gently rolling landscapes. Cheese and cold meats tasting. Walking with the goats on their evening roam and forage. Talking to the goatherd and learning of the life of a goatherd. Savouring the superb local cuisine. |
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Facilities
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Lavatory, food and drinks available at many points during the day. |
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Observations
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At these higher altitudes (~700m), the weather can sometimes be unpredictable, so please dress appropriately according to the season and on the day. |
Historical background of goat husbandry in Málaga
Goat husbandry and cheese making has a long history and tradition in Málaga. The province of Málaga is fortunate to have a unique combination of all the ideal conditions, such as terrain, geography, climate and vegetation that are necessary for engaging in extensive and sustainable goat husbandry. Although sheep husbandry is not uncommon in Andalucía, it is the faithful old goat that is the most prolific in both the number of livestock and quantity of milk produced. In fact, the province of Málaga alone has the highest concentration of goat livestock in Europe, with more than 1500 goat ranches and more than 20 traditional cheese factories.
As far as goats go, one breed of goat in particular stands out by far from the rest: “la cabra Malagueña” (the Málaga goat). The Málaga goat is an indigenous and protected Spanish breed that is among the most highly productive dairy breeds, not just in Spain, but in the world. The most important characteristics of this breed are its elevated milk production in both quantity and quality, and its excellent adaptability to the different systems of commercial exploitation, not to mention its high proclivity to thrive in a rustic environment. It is regarded as a prolific milk producer, churning out an average of 500 litres of milk per animal per year. Some goat farms are able to achieve average production levels of 800 litres per animal per year, with some individual goats even capable of producing volumes superior to 1000 litres per year.
The origin of the Malaga breed derives from two ancient breeds: the Pyrenean goat that came from the north of the Iberian Peninsula, and the Maltese goat that came from the African continent. The crossing of these two breeds created a goat that bore the perfect characteristics suited to the unique climatic and geographical conditions of Málaga province. The breed is so named for the simple reason that the largest populations were historically found in Málaga. The breed is also known as “Costeña” (from the word Spanish word “costa” = coast) due to its strong distribution along the Mediterranean coast. However, perhaps its most important traits are its high milk production in terms of quantity and quality, good adaptation to different exploitation regimes, and its high rusticity.
From an historical point of view, the Malaga goat has had more influence on the different Spanish goat populations than any other goat breed, is one of the most widespread, and can be found in practically every region of Spain. Historically, its spread across the country was the result of the archaic but traditional system of selling and trading of the Mediterranean goats. The “goatherd breeders” would have set off from each of their towns all over Málaga and driven their flocks to the various provinces and regions all over Spain where he would sell his animals, as well as the milk from those waiting to be sold. Once all of the animals were sold, the goatherd would return to Malaga to prepare a new batch for travel.
The Málaga goat has long been regarded as the epitome of the Axarquían countryside and its rural, traditional way of life. For this reason it represents one of the most important sectors of the rural environment of the Axarquía, Málaga and Andalucía, by providing crucial employment to rural communities and preventing the migration of people away from rural communities towards urban areas. In addition to its socio-economic contribution, the Málaga goat plays an important environmental role through landscape regeneration; recycling of crop wastes, residues and byproducts (e.g. olive paste waste, scraps from the fruit and vegetable processing industries, etc.); as well as grazing in marginal and less productive areas usually not preferred by other livestock. Most importantly and extraordinarily, the Málaga goat can do all of this without experiencing any reduction in the quantity or quality of its productive capacity, thus making it the natural grandmaster and champion of the sustainable rural environment. Similarly, Malaga goat ranchers also indirectly perform important tasks in line with sustainable environmental development, by rationally using local resources, preventing fires through clearing forests and grasslands of weeds, preventing soil loss and soil erosion, spreading seeds, fertilising of the soil, generating greater biodiversity, and preserving the wider rural ecosystem.
Historical background of cheese
As legend has it:
“An Arab shepherd returned to his home with some sheep’s milk in a bag made from the guts of one of his lambs. On opening the bag after having walked in the sun for some time, the milk had curdled into a solid mass and was made into cheese. “
The word “cheese” comes from the Greek word “formos” which refers to the wicker basket in which the whey was separated from the cheese. From this Greek root are derived “fromage” (French), “frotmatge” (Catalan) and “formaggio” (Italian). The word “cheese” also comes from the Latin word “caseus”, whose original meaning is thought to be “carere caesrum” which literally means “lacking whey”, and from which are derived “queso” (Spanish), “queijo”(Portuguese), “cheese” (English) and “queixo” (Galician).
The origins of cheese making are not entirely clear, however it is commonly believed that it was first discovered around 12000 years ago, most likely coinciding with the time when prehistoric man would have begun to herd and domesticate livestock and obtain milk. Milk would have been kept in skin sacks, porous ceramic jugs or wooden containers, leading to a quick fermentation of the milk. The whey would be extracted and the curd used to make a crude form of fresh cheese made without rennet, that would have been strong in flavour and acidic in taste.
During the Middle Ages, the making and consumption of cheese came to prominence in the religious orders as a result of the many long days of fasting when it was forbidden to eat meat. During that time, a great variety of cheeses was produced and it soon became popular amongst the general population. Cheese was also made popular in Greece and Rome. In ancient Greece it was eaten by mixing it with flour, honey, oil, raisins and almonds; while the Romans included it in their diet as a condiment mixed with thyme, pepper, pine nuts and dried fruit. Nowadays, there is a wide variety of cheeses of different flavours, textures, ingredients, styles and characteristics using milk from cows, goats and sheep.
Meat, milk and cheese
“El Queso de Málaga” (Málaga Cheese) is an indigenous cheese that represents a valuable cultural, sociological, economic and gastronomic heritage, which will soon have its own Guarantee Hallmark and Appellation of Origin certification. The Málaga goat also produces one of the tastiest milks in the country. That special taste comes from the way that the goats are managed. The majority of farms are based on a semi-extensive style of operation which means that even if the animals do eat fodder, grains and cereals on the farm, a certain part of their diet will still come from grazing. When feeding, the Malaga goat is a highly selective animal that has a predilection for the young shoots of plants, thereby avoiding damage to the main plant or root stock, unlike the feeding habits of other ruminant species. Their characteristically selective style of foraging coupled with their varied diet of hillside vegetation, flowering plants, wild grasses and a wide variety of aromatic plants (rosemary, thyme, lemon thyme, lavender, sage, etc.), come together to impart special properties, aromas and flavours to the meat and milk which are ultimately transmitted to cheeses and other products. Cheese enthusiasts and connoisseurs come from miles around to purchase Málaga cheeses that come in a variety of types, flavours, colours and textures, with some of them rated among the best and most tasty cheeses in the world!
Besides being a breed with a remarkable aptitude for milk production, the Málaga goat, also provides a lean and healthy source of protein by means of mature goat and suckling kid meat. Furthermore, a more diverse range of products are also available, such as goat meat sausages, and pork and goat liver paté. The Málaga goat sector also has great potential for job creation. In addition to its contribution in the food and agriculture sectors with all its auxiliary industries of catering, gastronomy and agritourism, there are other areas that merit exploration. For example, two areas under development are cosmetic products derived from goat’s milk, and goatskin handicrafts.
The latest scientific studies demonstrate the many benefits of drinking goat’s milk. It is particularly recommended as one of the best foods to eat, particularly for the elderly and children, as it is a highly functional food that assists in the prevention of, and recuperation from, various diseases such as osteoporosis, hypertension, arteriosclerosis, ulcers, anemia, asthma, chronic catarrh, and headaches. Goat’s milk is hypoallergenic and is highly digestible, unlike other milks, due to the smaller size of its protein and fat molecules. Its smaller lactose content makes it less prone to generating lactose intolerances common with cow’s milk which often manifests itself as ailments such as eczema, asthma, digestive problems and catarrh, thus making it a valid alternative to cow’s milk. Its fatty acid composition prevents the build up of cholesterol in the tissues, apart from the fact that it already has 30 – 40% less cholesterol than cow’s milk. Goat’s milk is an excellent source of protein and provides a large number of essential amino acids. It is also rich in many vitamins (A, D, B1, B2, B12) and has a high mineral content, especially of calcium and phosphorus, essential components in the formation of bones. In addition to its qualities as a functional food, it gives a richness of flavour to ice creams and desserts; and yoghurts made from goat’s milk cream enjoy unparalleled smoothness and creaminess.
Guided mountain walk through the spectacular Montes de Malaga Natural Park
The guided mountain walk will take you through the beautiful Montes de Málaga Natural Park. In case you’re wondering, don’t forget that this walk is in addition to the walk around the countryside that we will also do with the goatherd and his flock. For the guided mountain walk, we will enjoy an easy walk through the open undulating terrain of the hills and pastures of the Montes de Málaga and surrounding farmland. The views of the immediate vicinity are absolutely beautiful, and are made even more spectacular still with the dramatic and captivating silhouette of the limestone outcrops of the Sierra de Camarolos sitting on the horizon. After a while of walking, we soon have an opportunity to appreciate some ancient cave and rock paintings. The paintings date to about 5000 B.C. and correspond to the Neolithic-Chalcolithic period. We continue our walk through the Montes enjoying the scenery and occasionally passing by the odd farmhouse. We follow generally good paths through moderate terrain, sometimes navigating through rougher ground. Your guide will talk about the history, geography, flora and fauna and local culture. The area is awash with wildflowers and flowering plants in the spring and autumn.
Visit to a traditional cheese factory in the mountains
After our lovely walk, your next stop will be a visit to a traditional cheese factory in the mountains where you will be taken on a short guided tour of the facilities to see how this special cheese is made. The entire cheese making process is explained, from the collection of the goats’ milk from farms located all over the Axarquía, to the cheese making process and the final product. The tour is carried out by one of the factory’s Master Cheesemakers who will guide you through the factory explaining each of the various stages of the cheese making process in turn. The principal stages of the tour are the storage room where the milk is held in tanks on arrival at the factory, the preparation room where the cheese molds are prepared, the packaging area, the cold chambers where the cheese is cured and stored, and finally the pasteurization room. At the end of the tour you will see the different types of finished cheese and milk products that are produced. After the tour there will be a cheese tasting of three or four types of cheeses accompanied by the Master Cheesemaker, giving you another opportunity to ask more questions and to learn a little more about the cheeses and their manufacture. Once the visit to the cheese factory is concluded, we will head over to one of the favourite local lunch spots where we will enjoy a simple but very hearty menu of country fare which in all certainty will include goat!
Walking with the goats
Set in the context of the beautiful rural environment of the Axarquía, the cheese and goat tour provides an interactive insight into, and understanding of, one of the most important rural activities and icons of sustainable agriculture in the Axarquían countryside. For the walkabout with the goats, you will have the chance to experience the fascinating daily routine of an Axarquían goatherd as he drives his flock with his dogs, roaming and grazing all over the hills and surrounding countryside as they go. Being in direct contact with the goatherd and the livestock in their natural environment is a highly interactive and engaging experience that facilitates the transmission of knowledge and improves the understanding of this interesting rural profession, creating awareness and appreciation of the often misunderstood role that goatherding plays in the rural environment, and highlighting the importance of rural activities in social, economic, cultural and traditional terms. And feel free to get really involved in the walkabout – you can practise your Spanish with the goatherd and ask him questions about his profession! Why, he might even let you try a whistle or two on his sheepdogs. If you can’t quite cut it, don’t worry! The other guides and myself will be there to help with translation! Discussion and questions on any area of goatherding and rural life in the Axarquía is encouraged.
Tasting of various goat products
When you try the cheeses at the traditional cheese factory and you think that you have found your little cheese heaven, you’ll have to rethink your philosophy on life and come again. This is where you will be able to try practically the full range of delicious products on offer. You will be surprised by the versatility and taste of the various products in this second tasting. The delicious tasting menu includes various goat dairy products such as cured sausages, patés, pasteurized milk, curd, and fresh and cured cheeses. And as always, this is yet another perfect opportunity to ask any questions about the food, the goats, the countryside or even the Axarquía. On conclusion of the tour there will be an opportunity to purchase any of the tasty products.