This guided tasting has offered visitors and technical exploration of the diverse cheese-making traditions of the Basque Country, ranging from traditional cheeses produced by shepherds to the most innovative creations resulting from collaboration between artisan cheese makers and ESNEKI ZENTROA, a dairy centre that supports cheese makers in areas such as innovation, food safety and quality.
During the session, different types of cheese have been presented, reflecting the richness of the region, the evolution of the sector and the direct impact that research has on improving processes, quality and product differentiation.
Attendees were able to taste five representative cheeses, accompanied by technical explanations, sensory profiles and information on their production context. The cheeses were:
A tasting that combined region, technique and innovation, ideal for professionals in the dairy and gourmet sectors.