The need to spend more time in contact with nature weighed on Raquel Silva and João Rodrigues' decision to buy a property in the centre of the country. It’s called Quinta d’Arminho, where both implemented a family farming project, centred on respect based on three premises: soil, seasonality, and biodiversity.

Should be ground in a stone grinder to preserve the properties and the bread that results from it, guarantee is unique. And it's even better the next day to be cooked when it "releases the aromas."

Forty years ago, when he decided he was going to produce chèvre cheese in his home village of Maçussa, Ribatejo, there was no shortage of people who thought Adolfo Henriques was crazy.