Gastro – Gran Canaria International Cheese Forum

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Gastro – International Cheese Forum of Gran Canaria at the Hotel Santa Catalina, Las Palmas de Gran Canaria. The International Cheese Forum, which will hold its fourth edition in 2026, is an initiative of the Cabildo de Gran Canaria with the aim of becoming an essential international meeting for professionals in the restaurant, hotel and cheese production sectors. Held every two years, the event features culinary demonstrations, tastings, technical conferences and panel discussions in which the role of cheese in contemporary gastronomy, its impact on the territory, and its ability to add value to a tourist destination are some of the topics addressed. Registration at this link. More information here Preliminary programme MONDAY 27 APRIL 08:00 – 09:00 Delivery of accreditations 09:00 – 09:15 Opening ceremony 09:15 – 09:45 Chefs and producers: exploring ways of collaboration Víctor Lugo. Casa Romántica Aridani Alonso. Casa Romántica Macarena Rosario. Quesería Artesanal del Rosario 09:45 – 10:15 Cheese by-products: great dishes in the kitchen Rafa Bautista. Restaurante La Oveja Negra 10:15 – 11:00 The QueRed Route as a tool for rural revitalization. A model of coordination between the primary sector, territorial identity, tourism and the local economy Pilar Blanco. Quesería Praizal Marcelino Real Ibáñez. Torta del Zújar 11:00 – 11:30 Coffee break 11:30 – 12:00 How to add value to local cheeses through retail and hospitality Marco Martel. La Colonial de Fontanales Dunia Moreno. Quesería Cortijo de Montañón 12:00 – 13:00 Meeting of artisan cheesemakers from the Canary Islands and Extremadura: marketing and distribution Marcelino Real Ibáñez. Torta del Zújar D.O. Casar Quesería El Castúo Quesería Artesana Carrasco 13:00 – 13:30 Cremositos del Zújar: visitable cheeseries and other strategies Marcelino Real Ibáñez. Torta del Zújar 13:30 – 14:15 Cheeses from Extremadura in Atrio’s haute cuisine Toño Pérez. Restaurante Atrio*** 14:15 – 16:00 Break 16:00 – 17:30 Harmonies around cheese: let your imagination fly Luis Baselga. Smoked Room** Massi Delledove. Smoked Room** 17:30 – 18:30 Competition for the best cheese sandwich in Spain TUESDAY 28 APRIL 09:00 – 09:30 Tailor-made cheeses for the cuisine of Monte Xune Andrade. Monte* Quesería La Peral 09:30 – 10:00 It looks like cheese but it isn’t: milk-based simulations David López Carreño. Local de Ensayo Guillermina. Quesos Ruperto 10:00 – 10:30 How to add value in the rural world Marta García. Ganadería Valdemazo Julia Pérez. Gastroactitud 10:30 – 11:00 Total use Borja Marrero. Muxgo* 11:00 – 11:30 Coffee break 11:30 – 12:15 Stories of Cheese from Gran Canaria Judit Silvela. Asociación de Queserías Artesanales de Gran Canaria Mussa Makran. PhD in Food Science and Professor at the Fernando Pessoa Canarias University 12:15 – 12:45 Tapas and bites in the tasting menu with local cheeses Juan Carlos García. Vandelvira* Quesos y Besos 12:45 – 13:15 Creativity with cheese and generational changeover Braulio Simancas. Restaurante Silbo Gomero Quesería Montesdeoca 13:15 – 13:45 Stuffed cheeses? New ideas on production and cuisine Artur Martínez. Aürt Jordi Lorente. Quesería La Frasera 13:45 – 14:30 How to introduce artisan cheeses into foreign markets Nicoletta Negrini. Negrini Ibérica 14:30 – 16:00 Break 16:00 – 17:00 Large events with cheese Catering Villaplana 17:00 – 18:00 Artisan cheeses in boutique hotel gastronomy Silvia Facal. Hotel-Restaurante Balarés Rafa Varela. Hotel-Restaurante Balarés