Julián Díaz's cheese named Best Canary Islands Cheese at the 2026 FEAGA Tabefe Awards
The Agricultural, Livestock and Fisheries Fair of Fuerteventura (FEAGA) announced the results of the 22nd National Goat‑Milk Cheese Competition – Tabefe Awards, held within the fair and featuring entries from various regions. The jury, composed of fifteen professional tasters from regulatory councils, scientific associations, and the restaurant sector, evaluated the quality of the submitted products.
Arquema S.L.’s semi‑cured pasteurised cheese, crafted by Julián Díaz, was distinguished as the Best Cheese of the Canary Islands and also received the first prize in its category.
- In the pasteurised‑aged cheese category, the first prize went to Maxorata from Grupo Ganadero de Fuerteventura S.L., with the runner‑up awarded to Joven del Abuelo Pepe from Sabores de Tallante S.L.
- In the pasteurised‑soft cheese category, the top honour was given to Izan Suave Terciopelo from Sabores de Tallante S.L., while the runner‑up went to Guatisea from Quesería Montaña Blanca S.L. In the pasteurised semi‑cured segment, after Arquema’s main award, the runner‑up also went to Guatisea from the same Lanzarote‑based dairy.
- For raw‑milk soft cheeses, the first prize was awarded to Era del Cardón by Luis Martel Perdomo, with the runner‑up going to Quesos Victorino, produced by Doris Rocío Paredes Ollero. In the raw‑milk semi‑cured category, Era del Cardón repeated as the top‑ranked cheese, and the runner‑up was El Cantil by Carmen Alicia Martínez Peña.
- In the raw‑milk aged cheese category, the first prize went to Filo El Cuchillo from Filo El Cuchillo S.L., while the runner‑up was awarded to Quesería Guedes, led by Juan Andrés Vizcaíno Guedes.
The Tabefe competition thus solidifies its status as a benchmark within the sector, highlighting the quality of goat‑milk cheeses and the dedication of producers at both regional and national levels.