Julián Díaz's cheese wins Best Canary Islands Cheese at the Tabefe Awards

The jury was composed of fifteen professional tasters from various regulatory councils, scientific associations, and the restaurant sector.

The Agricultural, Livestock and Fisheries Fair of Fuerteventura (FEAGA) announced the winners of the 22nd National Goat‑Milk Cheese Competition – the Tabefe Awards—held as part of the fair. The panel of fifteen expert tasters represented different regulatory councils, scientific bodies and the hospitality industry.

Main prize

• Best Cheese of the Canary Islands: Arquema semi‑cured pasteurized cheese, produced by Julián Díaz (Arquema S.L., Fuerteventura).
• The same cheese also received the first prize in the semi‑cured pasteurized category.

Other category winners

• Pasteurized cured cheeses

  • First prize: Maxorata – Grupo Ganadero de Fuerteventura, S.L.
  • Runner‑up: Joven del Abuelo Pepe – Sabores de Tallante, S.L. (Murcia)

• Pasteurized soft cheeses

  • First prize: Izan Suave Terciopelo – Sabores de Tallante, S.L. (Murcia)
  • Runner‑up: Guatisea – Quesería Montaña Blanca, S.L. (Lanzarote)

• Pasteurized semi‑cured cheeses (after Julián Díaz’s win)

  • Runner‑up: Guatisea – Quesería Montaña Blanca, S.L. (Lanzarote)

• Raw‑milk soft cheeses

  • First prize: Era del Cardón – Luis Martel Perdomo (Gran Canaria)
  • Runner‑up: Quesos Victorino – Doris Rocío Paredes Ollero (La Palma)

• Raw‑milk semi‑cured cheeses

  • First prize: Era del Cardón – Luis Martel Perdomo (repeating its success)
  • Runner‑up: El Cantil – Carmen Alicia Martínez Peña (Fuerteventura)

• Raw‑milk cured cheeses

  • First prize: Filo El Cuchillo – Filo El Cuchillo, S.L. (Lanzarote)
  • Runner‑up: Quesería Guedes – Juan Andrés Vizcaíno Guedes (Gran Canaria)

“Winning the Best Cheese of the Canary Islands award is a great honor for our family business and a testament to the quality of Fuerteventura’s dairy tradition,” said Julián Díaz, owner of Arquema S.L.

The Tabefe Awards continue to highlight the diversity and excellence of goat‑milk cheeses produced across the archipelago.