At the end of the year award winner will be known to the Spanish best cheese of the 2011
on June 20, 2011
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.