Diners. Butter and fine butter. A recipe for a conversation about dairy cooperatives, the history of education and the butter cow.

Past event

For two days, the Comensales working group travels to the Faculty of Veterinary Medicine of the University of León to learn about a fermentation process linked to the dairies promoted at the beginning of the 20th century by the Suerra Pambley Foundation.

A scientific conference in charge of José María Fresno Baro, who will explore butter from the perspective of its chemical and fermentation processes.

A second historical and ethnographic presentation from Fernando de la Fuente, The event will deal with the history of the butter cow in León, the rise of the dairy-buttery cooperatives in Laciana and Babia, and the process of livestock technification promoted by the Sierra Pambley family through a pioneering educational project.

The second part will be a two-day processing workshop in which the following will be prepared butter y fine butter, a fermented type that draws on the teachings promoted by Sierra Pambley in León. The workshop will have the collaboration and direction of Bernando Prieto and José María Fresno Baro, both professors at the University of León.