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12 GourmetQuesos, The Best Spanish Cheeses Championship 2022

Contest Rules Judges GourmetQuesos  Semifinal tasting panel Finalist Cheeses 

 

The GourmetQuesos Championship, that celebrates its 12 edition this year, is now established as the most important of those held in Spain as the number of cheeses presented grows every year since its beginnings in 2009: currently more than 800. Samples are blind tasted by a 60 member jury formed by professionals belonging to every stage in the cheese sector: technicians, master cheese makers, store managers, bloggers and gastronomic journalists, chefs, department store managers and restaurant managers. The contest awards various categories while also choosing an absolute winner as the "Best Cheese of Spain".

After the first selection, determined in the Semi-Final, the 90 finalists are chosen. To do so, the judges weigh up different aspects such as the rind, colour, texture, smell, flovour, aftertaste and persistance of each of the samples.

The winner will be awarded with a Diploma accrediting it as "The Best Cheese of Spain 2022".

 

Best Cheese of Spain 2022:

Olavidia, Quesos y Besos (Guarroman, Jaén)

 

Category 1: Young Cow

First prize: Rey Silo Blanco, Rey Silo (Asturias, Spain)

Second prize: Fontanelas Jóven, Queixeria Fontelas (Lugo, Lugo)

Third prize: Balteira, Airas Moniz (Lugo)

Category 2: Cured Cow

First prize: El Ferrer, Formatgeria Cal Music (Barcelona)

Second prize: El Maestro Quesero DOP Queso Casín, Capsa Food (Asturias)

Third prize: Redes DOP Queso Casín, Quesería Redes /Natalia Lobeto (Asturias)

Category 3: Young Goat

First prize: Julián Díaz Cabra Semicurado DOP Majorero, Arquema / Julián Díaz (Las Palmas)

Second prize: Villavieja Semi DOP Murcia al Vino, Queserías Villavieja (Murcia)

Third prize: Guatisea Semi Cured, Queseri'a Montaña Blanca (Las Palmas)

Category 4: Cured Goat

First prize: Guatisea Cured Goat, Quesería Montaña Blanca (Lanzarote)

Second prize: Payoyo Cured Goat, Quesos Payoyo (Cádiz)

Third prize: Montes de Málaga emborrizado, Agamma (Málaga)

Category 5: Blend

First prize: Unaniak, Lácteos de Karrantza (Bilbao)

Second prize: La Pastora Mezcla Manteca, La Pastora de Grazalema (Cádiz)

Third prize: Selectum cured paprika, Grupo Ganaderos de Fuerteventura (Las Palmas)

Category 6: Soft Paste

First prize: Gran Tajo Selección DOP Torta del Casar. Iberques Extremadura (Cáceres)

Second prize: Cremositos del Zújar, Arteserena (Badajoz)

Third prize: Gran Casar DOP Torta del Casar, Quesos del Casar (Cáceres)

Category 7: Semi-cured Sheep

First prize: Infernuko Gasna DOP Idiazábal, S.C. Kortaria (Navarra)

Second prize: Ojos del Guadiana DOP Manchego, Manchega Ojos del Guadiana (Ciudad Real)

Third prize: Cerro del Ángel Manteca Floral, Quesos Villa D'Haro/Sat Oveman (Cuenca, Spain).

Category 8: Cured Sheep

First prize: El Buen Pastor Cured Mini, El Buen Pastor de Oropesa (Toledo)

Second prize: Ojos Guadiana Curado DOP Manchego, Manchego Ojos del Guadiana (Ciudad Real)

Third prize: Villadharo Curado DOP Manchego, Qesos Villa D'Haro/Sat Oveman (Cuenca)

Category 9: Aged Sheep

First prize: Abuelo Ruperto Reserva, Quesos Ruperto (Murcia)

Second prize: Castillo Peñas Negras Añejo, Artesanos Peñas Negras (Toledo)

Third prize: Ilujor Añejo, Ilujor Orcajo García (Burgos)

Category 10: Refined Lactic Coagulation

First prize: Olavidia, Quesos y Besos -Lácteos Romero- (Jaén)

Second prize: Valleoscuro, Cheeses and Kisses -Lácteos Romero- (Jaén)

Third prize: Miss Capra, Valdecabras (Ávila, Spain)

Category 11: Blue

First prize: Savel. Airas Moniz Chantada (Lugo)

Second prize: El Roano Azul, Quesos El Roano/Pedro Giner (Murcia)

Third prize: Natali Blue, Quesería Redes/Natalia Lobeto (Asturias)

Category 12: Smoked Cheeses

First prize: Infernuko Gasna Ahumado DOP Idiazábal, S.C. Kortaria (Navarra)

Second prize: Aizpea Ahumado DOP Idiazábal, Aizpea (Guipúzcoa)

Third prize: Vasco Navarra Ahumado DOP Idiazábal, Quesos La Vasco Navarra (Navarra)

Category 13: With seasoning inside

First prize: Sierra Solana Truffled, Quesería 1605 (Ciudad Real)

Second prize: Bombón de Iruelas Truffle, Elvira García (Ávila)

Third prize: Pastura con Trufa, Finca Pascualete (Cáceres)

Category 14: Shepherd's soft pasta

First prize: Tiana DOP Torta del Casar, Quesería El Castúo (Cáceres)

Second prize: Ruperto Corteza Lavada, Ruperto Cheese (Murcia)

Third prize: Terra, Airas Moniz (Lugo)

Category 15: Shepherd's hard cheese

First prize: Eginoko Artzaia DOP Idiazábal, Sat Olano (Álava)

Second prize: Antsonea DOP Idiazábal, Sat Anstsonea (Navarre)

Third prize: El Fino, La Zarcillera/Alfonso Pérez Muelas (Murcia, Spain)

 

 


Grupo Gourmets stands on the firm foundation of more than four decades of experience as a gastronomic publishing house, manager of the Gourmets Wine Guide and private trade fair operator. It was founded in 1976 with the launch of Club de Gourmets, Spain’s oldest magazine dedicated exclusively to gastronomy, wine and travel. A monthly window to the world where readers can learn about all the latest trends in wine and fine dining, both at home and abroad.

A few months later, culinary professionals and gastronomy lovers came together at the Gourmets Round Table, a discussion forum where everything from the current state of dining to its implications were on the tables. This event, the first of its kind, laid the foundations for the New Spanish Cuisine, marking a turning point in the evolution of Spanish gastronomy. This was the first of many subsequent Gastronomy Round Tables until reaching the 9th edition to be held at the 35SG, where two topics of great interest will be discussed. The diversification of the chef’s role: owners, chefs and gastronomic consultants and the emergence of natural, organic and biodynamic wines on the oenological scene.

The first issues of Club de Gourmets as well as these events debuted to broad acclaim, and in 1979, Grupo Gourmets launched what would become a new publishing success: Gourmetour, Gastronomic and Tourist Guide of Spain, a pioneering publication that offered information to travellers about the country’s restaurants and notable sights. This handbook published its last issue in 2011.

In 1983, the Group embarked on a new adventure with the launch of the Gourmets Wines Guide, a handbook to wines that includes wineries, wine shops, wine regions and, of course, a list of Spain’s best wines, including tasting notes and ratings. Pioneering, rigorous and continuously updated, it has reached its 37th issue as a must-have wine guide for professionals and aficionados. In the Gourmets Wines Guide, readers can find 3,460 blind-tasted wines, complete with features and prices, including 2,501 with tasting notes and rankings; 1,107 wineries; 205 wine shops; 129 wine regions; individual area maps of all the Designations of Origin, and much more.

Over the last four decades, Grupo Gourmets has published more than 200 tittles, many of which have been translated into English, French, German and even Japanese. Thanks to the sponsorship of major companies, it has created an extensive publishing collection aimed at promoting the development of Spanish gastronomy.

A few years later, in 1986, Grupo Gourmets decided to create an exclusive circle for wine and food lovers: Club de Vinos Gourmets and La Alacena. More than 6,000 members belong to this select club. Every month, they receive a selection of deli products and unique wines, chosen by the Tasting Committee, delivered to their homes.

1987 saw the first Salón Gourmets Quality Food and Beverages Fair. Europe’ biggest high-end gastronomic event had, in its first year, 73 exhibitors and 8,000 visitors, figures that have increased considerably with each successive year, all the way to the present.

This event had so much potential that it was exported to other countries around the world, under the name ExpoGourmets Caribe, held in Puerto Rico and Miami. Expo-Rest, the New Restaurant Show, was also held, featuring themed restaurants, coffee shops, Quick Service Restaurants and airport and station restaurants, among others.

After a long journey, and with many years of experience under its belt, the 35th edition of the Salón Gourmets will be held in 2022. It is expected to attract more than 70,000 industry professionals and 1,600 exhibitors with 40,000 products, of which more than 600 will be new and 400 will be organic. It is a true gourmet show that continues to grow!

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