Julián Díaz's Semi-Cured Cheese Wins Best Canary Islands Cheese at the Tabefe Awards

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. A panel of fifteen professional tasters from various regulatory councils, scientific associations and the restaurant sector carried out the judging.

“The semi‑cured pasteurised cheese from Arquema S.L., produced by Julián Díaz, has been selected as the Best Cheese of the Canary Islands.”

In addition to the top prize, the results were as follows:

Semi‑Cured Pasteurised Category

• First prize: Arquema S.L. – Julián Díaz (Fuerteventura) – also named Best Canary Island Cheese.
• Runner‑up: Guatisea, Quesería Montaña Blanca S.L. (Lanzarote).

Pasteurised Aged Category

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

Pasteurised Fresh (Tierno) Category

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

Fresh (Tierno) with Raw Milk

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

Semi‑Cured with Raw Milk

• First prize: Era del Cardón, Luis Martel Perdomo (Gran Canaria) – a repeat win.
• Runner‑up: El Cantil, Carmen Alicia Martínez Peña (Fuerteventura).

Aged with Raw Milk

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

The ceremony featured the president of the fair and the regional councilor, who presented the awarded cheeses.

Other notable winners included the cured cheese Maxorata from Grupo Ganadero de Fuerteventura, the raw‑milk fresh cheese Era del Cardón from Gran Canaria, and the pasteurised fresh cheese Izan Suave Terciopelo from Murcia