Mar 25, 2024
Shaping the Future of Mallorcan Farming
- By
Laura Pott
Shaping the Future of Mallorcan Farming
Mar 25, 2024
by
Laura Pott
Shaping the Future of Mallorcan Farming
Mar 25, 2024
by
Laura Pott
Cultivating sustainability and culinary tradition at Sa Cabreta
Shaping the Future of Mallorcan Farming
Mar 25, 2024
- By
Laura Pott
Shaping the Future of Mallorcan Farming
Mar 25, 2024
- By
Laura Pott
Shaping the Future of Mallorcan Farming
Mar 25, 2024
- By
Laura Pott
Nicolau Cerdà Pons, Photo: Duncan Kendall
S

ituated in the picturesque landscape of Pollença, right at the foot of the Serra de Tramuntana, Sa Cabreta greets visitors with the soothing melody of goat bells and the scent of fresh herbs. The goat farm celebrates the intersection of Mallorcan nature, sustainable agriculture and exquisite goat milk products. Sa Cabreta is home to a diverse herd of native Murciano-Granadina goats, grazing on expansive fields. They are carefully bred for their productivity and ability to thrive in Mallorca's unique climate and landscape, which is characterized by water scarcity and rugged terrain. These goats not only contribute to the production of high-quality milk but also play a crucial role in maintaining the ecological balance of the farm which has become a core principle of the founders.

After working in tourism for several years, Pollença natives Nicolau Cerdà Pons and his business partner Josep Sanchez Amer wanted to get back to their Mallorcan roots to honour their heritage. Thus, they started Sa Cabreta in December 2019, just before Covid hit the world. Opening their business at that time was a blessing in disguise. While during the next few months all Spanish citizens were obligated to stay at home, agriculturists were among the few professions who were allowed to leave home for work. Hence, Nicolau and Josep started delivering the Sa Cabreta products to the doorsteps of their neighbours and the residents of their home town Pollença. From then on, the demand for the ecological Sa Cabreta products grew. Reaching more and more people motivated Nicolau and Josep tremendously during those difficult times.

Heart shaped soft goat's cheese. Photo: Duncan Kendall
The cheese needs to be hand-turned several times a day. Photo: Duncan Kendall

What had started with 60 goats in 2019 as a personal passion project has now become a prime example of sustainable agriculture and traditional cheese production in Mallorca. Over time, the Sa Cabreta herd has doubled in size, leading to a production of 250 litres of goat milk on peak days. Apart from their own ecological products such as oranges, avocados, eggs and in-house produced sobrasada, the farm's highlights are certainly their goat milk products. In a traditional process, Nicolau and Josep craft a variety of exquisite cheeses and creamy yogurts made with natural ferments and raw or pasteurized goat’s milk from the farm itself.

From the semi-soft aromatic goat cheese to their signature carob goat cheese, the farm's products have gained acclaim for their distinctive flavours, capturing the essence of Mallorca's rich terroir. The Sa Cabreta cheese was awarded the best ecological product in the Balearic Islands in 2023 which has led to an even higher demand for their dairy products. Just recently the goat cheese was nominated again, for the award of “Spain's best cheese 2024” by Salón Gourmets, Europe's number 1 quality food and beverage fair that will take place in Madrid in April.

A good cheese is the sum of many details. The farm's commitment to sustainable practices is evident in its use of organic feed and the integration of eco-friendly methods that aid in land regeneration and the conservation of the ecosystem. Practices such as no-till farming, rotational grazing, growing nitrogen-fixing plants and avoidance of chemical fertilizers result in improved soil quality. This dedication not only ensures the health and well-being of the goats but also produces superior dairy products, all while preserving the heritage site. The farm's concept has also motivated others to pursue sustainable livestock production. Three more young farmers from the community have adopted Sa Cabreta's regenerative approach.

The farm's concept has also motivated others to pursue sustainable livestock production. Three more young farmers from the community have adopted Sa Cabreta's regenerative approach.
Inside the cheese cave at Sa Cabreta. Photo: Duncan Kendall
Next Story.
Related Stories.
May 10, 2024
Toni Garau: Threads of Life