SANTA CRUZ DE TENERIFE, 9th July (EUROPA PRESS) –
The award for Best Cheese of the Canary Islands 2024 was bestowed upon La Pastora spread with paprika, a semi-cured blend of raw milk produced by Ganadería La Pared in Fuerteventura. This accolade was granted within the Official Agrocanarias Competition, which is organised by the Canarian Government through the Canarian Institute of Agri-Food Quality (ICCA) to honour the finest cheese productions in the archipelago.
Since 1984, this family-owned agri-food business, led by Nicolasa Castro (recipient of the Rural Woman Award from the Canary Islands Government in 2017), has been creating artisanal goat and sheep milk cheeses in the municipality of Pájara, situated in the southern region of the island. Under renowned brands such as La Pastora, La Pastorcita, La Pared, and Crema de queso Viejo Rey, their products have earned acclaim both locally and internationally. This includes recognition at events like Agrocanarias 2019, where La Pastorcita de oveja añejo with gofio spread clinched the award for the best Canarian cheese, and at the esteemed World Cheese Awards.
The Minister of Agriculture, Livestock, Fisheries, and Food Sovereignty, Narvay Quintero, presided over the announcement of the jury’s decision on Tuesday, accompanied by the ICCA director, Luis Arráez. Quintero highlighted that a total of 61 awards were given, comprising 56 medals (18 great golds, 29 golds, and 9 silvers) and five distinctions during this competition. The aim of the contest is to serve as a platform to help producers enhance their market positioning and to establish a quality benchmark for consumers. In this edition, 223 cheeses from 75 cheese factories vied to be crowned the top production in the Canary Islands, marking a 35.15% increase in participation compared to the previous edition.
Quintero emphasised that the Canary Islands excel as a global force in the production of superior quality cheese. He underscored the importance of continuing to support these productions and shining a light on the men and women dedicated to livestock farming and the cheese industry of the islands. These individuals have successfully blended tradition and culture in cheese-making with cutting-edge technologies. This successful amalgamation, coupled with the excellence of local livestock and ongoing research efforts to enhance livestock breeds, has resulted in increased production of superior quality cheeses that are acclaimed worldwide.
The award for Best Image and Presentation was bestowed upon Naturteneo – Mestura mouldy rind, a semi-cured raw milk mixture crafted by Alexander López Rodríguez (Tenerife). This product also clinched a silver medal. The children’s jury awarded Maxorata cheese made from tender pasteurised milk (DOP Queso Majorero), created by Grupo de Ganaderos de Fuerteventura.
Caprarius spread with gofio, produced from raw, cured goat’s milk by Rayco Ramos Rodríguez (DOP Queso Majorero), received recognition from the popular jury along with a gold medal. Quesería Artesanal del Rosario Agaete, made from raw, cured cow’s milk (Macarena Rosario Expósito, Gran Canaria), secured the accolade for the best limited production along with a grand gold medal.
Notable mentions include La Pastora spread with paprika in the category of mixed cured raw milk, Flor de Las Nieves made with vegetable rennet (Finca de Uga, Lanzarote), Las Cuevas smoked aged raw sheep’s milk (Félix Alberto Gil López, La Palma), La Pastorcita spread with gofio from cured raw sheep’s milk (Ganadería La Pared, Fuerteventura), Quesería Artesanal del Rosario Agaete crafted with semi-cured raw cow’s milk (Macarena Rosario Expósito), Rosa de la Madera cheese infused with paprika made from cured raw goat’s milk (Quesería Rosa de la Madera), and Finca Fuente Morales mixed cheese with aged gofio (produced by Juan Suárez e Hijos SL in Gran Canaria).
Awards were also granted in different categories such as tender raw goat’s milk cheeses, semi-cured pasteurised cheeses, semi-cured raw sheep’s milk cheeses, cured pasteurised cheeses, aged pasteurised cheeses, raw goat’s milk cheeses, and aged raw cow’s milk. The variety and excellence displayed in these cheese categories continue to highlight the rich heritage and craftsmanship of cheese-making in the Canary Islands.
