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This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at A finales de año se conocerá el ganador del Premio al Mejor Queso español del 2011

At the end of the year award winner will be known to the Spanish best cheese of the 2011


on June 20, 2011

An initiative to improve the image of Spanish cheeses has been launched by the Ministry of environment, Rural and marine (MARM) of Spain under the name of 'Food award for the best cheese in the year 2011 Spain' and that's essential foundation getting a stimulus to their producers they obtain and marketed cheeses of higher quality, image and position in the market and to help, in addition, the knowledge and appreciation of its main features.

Grades to reward at this event will be that of Spanish native cheeses, organic cheese and other cheeses, provided that they are producing cheeses produced in approved establishments.

In the first category, there are also some notable subdivisions: fresh cheeses, soft pulp, pressed paste of sheep, cow pressed paste, pasta pressed goat, pasta mixture of sheep/goat/beef and blue paste.

Similarly, applicants for this award must be houses manufactured of 2000 to 3000 kg per year, in the above categories. Meanwhile, organic cheeses should be able to produce mil to 1,500 kg per year.

This award which is held every two years, will have its final deadline to register on 13 September and the news of the cheeses that are winners will be known from December 17.