Young Cheesemaker Revitalizes Traditional Farming in Tacoronte
Urbano López Bonilla is revitalizing the Tagoror Cheese Factory in Tacoronte by blending traditional artisanal methods with modern efficiency to secure the future of the Canary Islands' livestock heritage.
In Tacoronte, the Tagoror Cheese Factory serves as a prime example of generational change in the Canary Islands' agricultural sector. Managed by Urbano López Bonilla, born in 1997, it is the last remaining operation of its kind in the municipality. López Bonilla has transformed a small family business that began with 20 goats into a professional operation with 78 animals, blending traditional artisanal methods with modern efficiency.
A graduate of the Tacoronte Agricultural Training School, López Bonilla understands the challenges of modern farming. He recently streamlined his herd from 90 to 78 animals, choosing to prioritize quality over quantity. This strategy has proven successful; in 2024, he won a silver medal at the Pinolere Fair, leading to such high demand that he now maintains a waiting list for his products.
Running the business requires a demanding schedule. López Bonilla balances his work at a banana packing plant with the daily operations of the cheese factory. He currently handles everything himself, from manual milking—though he plans to install a mechanical system soon—to providing veterinary care during births. He notes that this versatility is essential due to the lack of specialized rural services. By producing 30 kilos of fresh cheese weekly, he aims to stabilize his supply and avoid the seasonal fluctuations common in small-scale farming.
The Tagoror Cheese Factory also supports the local circular economy. By providing manure and whey to local farmers at no cost, López Bonilla fosters a spirit of cooperation that is vital for the area’s sustainability. His commitment to preserving traditional trades recently earned him recognition from the local City Council, highlighting the importance of protecting livestock heritage at a time when the aging farming population threatens to see these practices disappear.
López Bonilla’s work demonstrates both the survival of artisanal techniques and the significant barriers young entrepreneurs face, particularly regarding land access and equipment costs. Despite these hurdles, he remains dedicated to professionalizing his craft, proving that balancing family heritage with modern market demands is key to the future of the trade.