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 Reviews, recipes and news from the grapevine Prize winners Best Canarian cheeses The regional minister for agriculture, Pilar Merino, recently announced the winning cheeses in the Canary Islands Agrocanarias competition. Celebrated in La Gomera, the categories covered were cheeses made from fresh and pasteurised milk and within each of those groups, fresh, semi-cured and cured. Further sections covered were for cheeses using vegetable or animal based rennet or a mixture of the two. The jury was made up of 24 experts who tasted all the entries.  Agrocanarias anounnced the winning cheeses in the Canary Islands Disappointingly there were no prizes for Tenerife or La Palma but the hosts were thrilled when Gomera’s La Cabezada took the prize for making the best semi-cured cheese from raw milk. Cabildo chief Casimiro Curbelo pointed out that the prize was of great importance to island cheese producers,”without a doubt, this award will be an important incentive for everyone involved in the production and marketing of the island’s specialities. We are not just talking about producing cheese, but a very good almogrote using the cheese.” Almogrote is the local delicacy made from finely grated hard cheese, oil, garlic and red peppers, used as an accompaniment or starter. Everybody’s recipe varies slightly. Almogrote ranges from relatively bland to extremely spicy. Curbelo, in agrarian frame of mind, continued, “the Cabildo has seeded the ideas and our primary sector is now beginning to gather the harvest.” He went on to recall that the Cabildo was responsible for forming the Asociación Insular de Ganaderos, (island livestock keepers association,) which began to function a few months ago. The Cabildo’s other good works, according to Curbelo, have been the “culmination of the island dairy installation and the setting up of a large scale storage facility for feedstuffs, to help reduce transport costs...These are only a few of the many initiatives set up by the island council,” he said. “We have clearly come out in favour of primary sector enterprise.” During the event, with a somewhat more regional outlook, Merino underlined the advances that are being made in the Canarian cheese sector as a whole, with three guaranteed quality D.O. regions now registered in the Islands, Majorero, Palmero and Flor de Guía. Canarian residents eat nine kilos of cheese per year, well over the 2.2 kilo average for the whole of Spain. The director of the Canarian institute for food and agricultural quality, Guillermo Díaz Guerra and the Director general of livestock were also present.
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