CANARY ISLANDS OBTAINED 5 GOLD MEDALS, 5 OF SILVER AND 16 BRONZE.

For the second time the Ossau Iraty, ten months of maturation, made by the Cheese Factory fwca2011Rancesa Agour was crowned the best cheese in the world, followed by a short margin by the English Cornish Blue and the BellaVitano Cognac from the state of Wisconsin in the USA.
In the edition 2011 from the World Cheese Awards, Spain has been one of the countries that obtained the best results among the more than 2.500 cheeses presented at the contest.

The Spanish record totals twelve Super Gold categories, 32 Gold medals, 64 Silver medals and 92 bronze medals. Canary Islands competes in a separate category and achieved 5 Gold medals, 5 of silver and 16 bronze.

The best cheese from the Canary Islands went to the Benijos Semi-cured Smoked Cheese – Teisol from the Sociedad Cooperativa del Campo La Candelaria Quesería Benijos on the island of Tenerife. The best cheese in Spain corresponded to the Queso Tierno de Almazora from Quesos de Almazora, S.L.

The most awarded Canarian cheese factory was BTL Lanzarote, which once again validated the Gold medal for the Uga scarf, followed by Maxorata, Island Shepherd, Job, Benjas, Guriamen, La Gambuesa and Valsequillo.

A total of 200 International judges were part of the panel that awarded the awards in a final that, on this occasion, it was very close.

The curiosity of the third best cheese in the world lies in its preparation. It is a semi-hard cheese with about twelve months of maturation, at the end of which he immerses himself in Cognac between 7 and 10 days.

Compared to previous editions, The Canary Islands has obtained a discreet result in which awards are missing for the famous and award-winning flor and half-flor cheeses participating.

As some say, these are the contests.

Through the following link you can access the list of honors:

http://www.finefoodworld.co.uk/downloads/WCA results to print,29-11-11,1101.pdf