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The Montesdeoca Cheese Factory, from Adeje, Grand Gold Medal, while Florida, from La Laguna, obtains the Pedro Molina Ramos Award for the best fresh cheese
The cheese quality of Tenerife has once again demonstrated its very high level in the 13th edition of the Tenerife Island Cheese Competition 'Pinolere 2026'. The jury, reunited the past 10 April in the emblematic El Sauzal Wine House, awarded the highest awards to a wide representation of cheese factories that “stand out for their respect for tradition and their avant-garde capacity”, as stated by the Primary Sector counselor of the Cabildo de Tenerife, Valentín González.
González highlighted that “these awards not only recognize a product of exceptional quality, What is Tenerife cheese like?, but also the daily effort of our livestock and cheese families.”.
On this issue, The counselor highlighted that “the Tenerife primary sector continues to be a benchmark for sustainability and quality.”, as seen in this edition of the contest, in which tradition has coexisted with innovative proposals, showing that our livestock has enormous gastronomic potential”.
For Valentín González, “The 13th edition of the Pinolere Contest is consolidated as the reference event for the sector, reaffirming the commitment of the Cabildo of Tenerife and the Pinolere Cultural Association with the promotion of local products and support for artisanal cheese factories that keep the landscape and rural economy of the island alive”.
The great winner of the day was Aged pasteurized goat's milk cheese with gofio topping, from the Montesdeoca Cheese Factory (Adeje), who rose with the Grand Gold Medal, the highest recognition of the contest. For your part, the La Florida Cheese Factory (The Lagoon) consolidated his prestige by receiving the Pedro Molina Ramos Award for Best Fresh Cheese from Tenerife.
The awards were distributed by different categories:
Non-Traditional Cheese Category
Innovation was the protagonist in this section, where the Granja Ara Cheese Factory (Saint Ursula) won the Gold Medal with its cheese “The Miner”, a proposal of raw goat's milk with ash coverage and A white brush. The silver medal went to Montesdeoca and the bronze to Quesería Pinolere for its original red tuno fig cheese.
Pasteurized Milk Cheeses
The Isorano Cheese Factory (Isora Guide) achieved a historic performance by winning three gold medals in the Fresh subcategories, Semi-cured (Paprika) and Cured (Remembering). For your part, the JG Meneses Cheese Factory (The Tank) won gold in fresh cheese.
Raw Milk Cheeses
- Fresh and Smokey: La Florida Cheese Factory dominated both categories, obtaining the Gold Medal in both modalities.
- Semi-cured: The Grandfather Manuel Cheese Factory (Santa Cruz of Tenerife) stood out with gold in semi-cured paprika, while the Pinolere Cheese Factory (The Orotava) achieved first place in the smoked category.
- Cured and Ecological: The Aboriginal Cheese Factory (Arafo) took Gold for its organic raw milk cured cheese, highlighting the island's commitment to sustainable productions.
Special Awards
In addition to the awards for flavor, commercial and brand value was recognized:
- Best Image Award: Majuca Cheeses (Here).
- Pedro Molina Ramos Award (Best Fresh Cheese): La Florida Cheese Factory (The Lagoon).
- Grand Gold Medal: Montesdeoca Cheese Factory (Adeje).
