She has a degree in Biology from the UB (2004), a diploma in Advanced Studies in Ecology from the UAB 82007) and a Master's in Agroecology: a sustainable approach to Organic Agriculture from the International University of Andalusia (UNIA) in collaboration with the University of Córdoba and the Pablo de Olavide University (2010). At the same time, he trained in various courses held at IRTA in the EA Pyrenees.
She has been making artisanal cheese since 2008. She has worked on the Mas Claperol organic farm and cheese factory and since 2011 she has been the cheese maker at the Reixagó Cheese Factory, which makes its cheeses with raw cow's milk from the same farm.
Since 2012 she has been combining her work as a cheesemaker, teaching classes in the Artisan Cheese Specialization Course coordinated by the Lluçanès Consortium and the University of Vic. Since 2017 he has been training in the IRTA Cheese Making Course.
