Caideros farmhouse has been chosen Best Cheese of the Canary Islands 2017. This is made from vegetable rennet, from the Protected Designation of Origin Flor de Guía Cheese. Has been the production with Great Gold Medal most scored under the COfficial Agrocanarias competition 2017. A contest organized by the Ministry of Agriculture, Livestock, Fisheries and Waters of the Canary Islands.
Through the Canarian Institute of Agrifood Quality (ICCA), in this edition they have been awarded 33 cheeses. With 26 medals and seven special distinctions, in total.
Best Cheese from the Canary Islands Award
El Best Cheese of the Canary Islands 2017 winner has already received this award in the 2013 and 2011 editions. It is prepared by Christopher Moreno, one of the few transhumant pastoralists left in the archipelago.
Furthermore, the Good Shepherd goat spread with gofio, Gran Canaria, has received the award of Best Popular Cheese of the Canary Islands. A recognition that along with the infantile one is granted by a popular jury instead of by a panel of professional tasters.
Then he Monica Rodriguez cheese, of goat and sheep spread with gofio made with a mixture of rennet, achieved the distinction of Best Organic Cheese. The prize of Best Image and Presentation fell on The caves semi-cured smoked raw sheep's milk, from La Palma.
In turn, the Best Cheese of Limited Production was to Galeote farmhouse raw milk sheep semi-cured. Also for him Good Shepherd, goat and sheep rennet mixture, both from Gran Canaria. The special distinction of the children's jury was awarded to Pajonales Bolanos spread with raw goat's milk paprika.
Gold medals for Canarian cheeses
The Big Gold were awarded to maxorata, goat spread with paprika from the PDO Majorero Cheese (Fuerteventura); The Tofio, goat spread with paprika (Fuerteventura); Shepherdess, goat and sheep with paprika, from Fuerteventura; and the Cortijo de Caideros of vegetable rennet. The latter of the PDO Flor de Guía Cheese, Half Flower Guide and Guide Cheese.
The Gold Medals went to Montesdeoca goat spread with gofio, Tenerife; maxorata goat spread with gofio, from the PDO Majorero Cheese (Fuerteventura); The Isorano goat spread with gofio, Tenerife; Las Cuevas, La Morisca, and El Juncal de Garafía, the three smoked artisans and the PDO Palmero Cheese.
They are joined by others Canarian cheeses. Bill minerwine craftsman, and Awara Moon raw goat milk, both from the PDO Palmero Cheese; Pavon farmhouse semi-cured and Las Mesas mixture of rennet, both from raw sheep's milk and belonging to the PDO Flor de Guía Cheese.
Silver Medals
On the other hand, the Silvers went to Cheese Factory El Faro goat spread with paprika; Estate of Uga Secreto del Majo, of matured goat; Both of Lanzarote; and also Farm Source Morales goat spread with paprika, Gran Canaria; El Topito, Las Cuevas and Doña Victoria, all of them semi-cured artisans of raw goat's milk and made under the PDO Palmero Cheese; y Pajonales Bolanos goat spreading in gofio (which receives two awards, one for the curing and the other for the semi-curing), Grand Canary.
In addition, to these awards are added the Juncal de Garafía silverware smoked artisan cured from raw goat's milk, from the PDO Palmero Cheese, Naturtene smoked cured raw goat's milk, from Tenerife; Shepherdess goat and sheep semi-cured with paprika, Fuerteventura, and also Bolaños Fountains cured smeared with gofio, of Grand Canary.
