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.