Agroaldea
The other first prizes were cheese curds for the dairy Lomo Gallego of Telde and Valsequillo cured cheese Capicran.
Angelita cheese Valsequillo is the Best Curado de Gran Canaria 2016, after competing with almost 70 references that flooded the Palace House aroma of cheese factories of the island in an afternoon in which the public, in addition to enjoying tastings, He chose the winner from the finalists selected by the expert tasters palate.
Like this, the 23 Official Cheese Contest Gran Canaria opened the popular vote for the first time at an event inaugurated by the president of the Cabildo, Antonio Morales, who highlighted the participation for the first time two dairies regentadas recent creation by young cheesemakers.
Angelita cheeses had won other prizes in previous editions, but he had never taken this special mention, with 46 public votes against the 21 rival.
The contest took place between tastings of cheeses and registered tastings by the only teacher quesera Gran Canaria, that their 32 years is a highly regarded expert by cheesemakers, for the help and guidance provided to the expertise of productions.
In this way, the public found that Gran Canaria is the only Canary Island where transhumance is practiced, It is providing a variety of livestock grazing for food which affects the taste, aroma and texture of their cheese so special.
Also, expert clarified confusion between a fresh cheese and a tender, because the former is the one who has seven days healing as much and it is from there when it is considered tender, and the crust of cheese you can eat, as in the case of cream.
He also explained benefits of cheeses made from raw milk treated within 40 degrees, which are produced mainly in Gran Canaria, because they contain bacteria that protect the body and recommended its preservation in a refrigerator, covered with a cloth.
The other first prizes They fall away, in the category of pasteurized milk, the curds the dairy Loin Gallego Telde and curing Capicran Valsequillo.
In the category of raw milk, the winners were Bolaños pure tender cheeses Las Palmas, that pure semicurado award also took, tender mixture for cheesemaking Del Rosario Agaete, the curds mixture Lajas Artenara, pure cured for Pavon Cortijo Guide and curing mixture Cheeses Angelita Valsequillo, He cheesemaking that special mention for Best Queso Curado also took 2016.
Finally in the category of cheeses made from mixture of curds, the first prize went to Quesos Los Altos de Moya and vegetable rennet award, The cheese was for Montañón Gáldar.
Empty stomach, water and apples for tasting
The 25 collectors, from regulatory boards, agricultural professional associations and restaurateurs, among others, They were divided into groups of different evaluators to form tables and rate the three categories and seven modes cheese.
On an empty stomach, glasses of water and snacks block between portions “drag” flavor, experts rated attributes of cheeses through visual sensations, olfactory, taste and even touch, so they are evaluating the roughness, moisture and elasticity, In addition the odor and sweet taste, salado, acid or bitter.
These specialized palates tasted ten cheeses made from pasteurized milk, five of which had been cured for a month, which they are semi, and many others with three months of healing, in addition to 46 made from raw milk, among which there were two pure tender, six tender mixing, semicurados once Puros, fourteen semi mixing, six seven pure cured cured mixture.
Also tested six cheeses made with vegetable rennet produced Moya, Santa María de Guía and Gáldar five with a mixture of curds.
In total, 37 best cheese dairies led to this edition which it ended with good taste, as the global economic prize 3.500 euros and compliments received were distributed among the 12 municipalities represented, In addition to publicize the names of the winners on the same day, Another novelty of the event.
The Cabildo take the winners to the World Cheese Awards in order to defend the position of the grancanarias dairies located in this contest among the most prestigious in the world and in the last edition of Birmingham he awarded a gold medal, two silver and one bronze cheeses Island.