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In the XXXI Official Competition of the Cabildo of Gran Canaria, they have participated 86 cheeses 36 cheese factories and livestock companies
The island's producers participating in the XXXI Official Cheese Competition of Gran Canaria organized by the Cabildo have chosen the one presented by the cheese factory Cueva Sosa Cheeses from Gáldar, whose owner is Felipe Mendoza Ramos, like him Best Cured Cheese from Gran Canaria 2024.
Along with the main prize, which is practically equivalent to that of the best cheese on the island, the official jury awarded other 26 awards in different categories, depending on the milk treatment: raw or pasteurized; the degree of maturation: cured, semi-cured and tender; the origin of the milk used: pure cow, pure sheep, pure goat or its mixtures, and the type of rennet: natural or guide flower.
The tasting sessions were held on the days 9 y 10 May at the AC hotel in the capital of Gran Canaria and the results were revealed late on Friday night. The jury of official tasters was received on the first day by the Primary Sector Counselor, Food sovereignty and water security, Miguel Hidalgo.
With this annual contest, The Ministry can rate the quality of the cheeses produced on the island, as a result of livestock work and the subsequent preparation of the final product. In this edition, they competed 86 cheeses 36 cheese factories and livestock companies. This contest also meets several objectives of the Strategic Plan for the Primary Sector: the valorization of the product and the monitoring of its quality, and support for the livestock-cheese activity.
He Official Cheese Competition of the Cabildo is also a mirror of the wealth of the cheese sector in Gran Canaria. As the Ministry itself highlights, That care and that taste for well-made things in the sector have caused the Canary Islands to be great consumers of cheese., with ratios higher than 11 kilograms per person per year.
Besides, geography, the different microclimates and biodiversity of the Island, they make the most of 80 small artisanal cheese factories Gran Canaria, with a production of 2.000 tons of artisanal cheese made from raw milk, get a wide variety of products, in numerous types of formats and with various modes of production. Some characteristics that, combined in the hands of the master cheesemakers, they give the island's cheeses unique olfactory-gustatory sensations..
