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 celebrates its fourth edition in 2026, is an initiative of the Cabildo of Gran Canaria, conceived as an essential international meeting for professionals in the restaurant, hotel and cheese production sectors. Held every two years, its programme features culinary demonstrations, tastings, technical conferences and discussions in which topics such as the role of cheese in contemporary gastronomy, its impact on the territory, and its capacity to add value to a tourist destination are some of the key subjects addressed. Registration at this link. More information here Preliminary programme MONDAY 27 APRIL 08:00 – 09:00 Badge collection 09:00 – 09:15 Opening ceremony 09:15 – 09:45 Chefs and producers: exploring paths 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 revitalisation. 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: Visit-friendly cheesemakers 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 Monte’s cuisine Xune Andrade. Monte* Quesería La Peral 09:30 – 10:00 Looks like cheese but it isn’t: simulations with milk 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 Gran Canaria Cheese Judit Silvela. Asociación de Queserías Artesanales de Gran Canaria Mussa Makran. PhD in Food Science and Professor at the Universidad Fernando Pessoa Canarias 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 handover Braulio Simancas. Restaurante Silbo Gomero Quesería Montesdeoca 13:15 – 13:45 Stuffed cheeses? New ideas in production and cooking 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