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The Pinolere Island Cheese Contest rewards Montesdeoca, Florida and Majuca in an edition with 71 cheeses 30 you would like
Tenerife cheese once again demonstrated that behind each piece there is much more than milk, rennet and maturation. There is livestock, territory, local breeds, rural economy and a way to keep the landscape alive. He Noble Hall of the Cabildo of Tenerife hosted the awards ceremony XIII Island Pinolere Cheese Competition 2026, a consolidated appointment that recognizes quality, the innovation and tradition of the island's cheese sector.
The highest award of the contest, the Grand Gold Medal, it was for Montesdeoca Cheese Factory, from Adeje, for his Aged Pasteurized Goat Milk Cheese with Gofio coverage. A preparation that combines maturation, goat identity and an ingredient as symbolic as gofio, converted here not into a simple accompaniment, but in part of the character of the cheese.
The prize Pedro Molina Ramos for the Best Fresh Cheese of Tenerife fell on La Florida Cheese Factory, from San Cristóbal de La Laguna, for its fresh raw goat's milk cheese. The same cheese factory also added a Gold medal in the fresh smoked category, confirming the weight of the most direct and traditional elaborations within the list of winners.
The third major distinction was for Majuca Cheeses, from Arico, who won the award for Best Image for the design and presentation of its matured goat cheese. A recognition that underlines an increasingly evident reality: the quality of the product also needs a story, presence and ability to compete in the market from a well-kept image.
In this edition they participated 71 types of cheese from 30 you would like from Tenerife, divided into traditional and non-traditional categories. The insular advisor of the Primary Sector, Valentín González, highlighted the role of ranchers and cheese makers in landscape conservation, the protection of native breeds, the rural economy and food sovereignty of the island.
Pinolere thus once again places cheese in the place it deserves: not like a minor pantry product, but as one of the great gastronomic emblems of Tenerife. A food that speaks of hands, of animals, of pastures, of mediocrity and a rural culture that continues to find in each award a form of resistance and future.
