Another year, within the framework of the VII Montanejos Artisan Cheese Fair (Castellón), the Valencian Community Artisan Cheese Competition was held, organized by the Montanejos City Council, the Montanejos Tourism Foundation and the Valencian Community Craft Center.
In this edition, where 7 winners were determined in 7 different categories, Valencia Community’s Best Artisan Cheese 2022 it was cured cow cheese San Antonio cheese factory (Callosa d’en Sarrià, Alicante), who was chosen The best pressed cow cheese. The same Alicante cheese factory received another award in the same category. The best pressed goat cheese Aged goat cheese.
Here are the rest of the winners in the different categories:
• The best fermented and curdled milk: Curd from Masía Els Masets (La Torre d’en Besora, Castellón).
• Best Fresh Cheese: El de Sereix fresh goat cheese (Mutxamel, Alicante).
• The best lactic or mixed coagulation cheese: goat roll from Arte Láctico (Chiva, Valencia).
• The best pressed sheep cheese: Extramuros from Los Corrales Artisan Cheese Factory (Almedíjar, Castellón).
chaired by the jury, José Maria Manglano Founded by Charcuterias Manglano. Miguel Sandals (Mayor of Montanejos), Guillermina Sanchez (sommelier) Max Money (Member of the Valencian Gastronomy Association), Tony Quintana (General Manager of Agriculture), Roser Romero del Castillo (professor and researcher), Nuria Montes (HOSBEC Secretary General), Mario Villar Garcia’s photo. (Tourisme Comunitat Valenciana Director of Tourist Intelligence), Michael Clemades (General Director of the Valencia Community Handicraft Centre), Rosa Vazquez (PROAVA Technical Director) and Paul Lozano (Valencia Culinary Club Director).
About Montanejos Artisan Cheese Fair
The Montanejos Artisan Cheese Fair, the grand festival of Valencian artisan cheese, took place in Montanejos (Castellón) for the seventh year in a row on the weekend of 1 and 2 October. In this edition they were present 13 dairy farms from the Valencian Community and 6 guests from other Spanish regionsParticipating in the artisan cheese market with stands in the streets of Montanejos. The cheese factories were accompanied by wines from PROAVA, Viver Cooperative and Alcoví winery, oils from Altura Cooperative, craft beer La Vidigonera de Montanejos and water from Cortes de Arenoso.
The Montanejos Artisan Cheese Fair also has an extensive program of events: on Saturday, show me how to cook With Productos Castelló Ruta de Sabor, the official chef of the Spanish Football Team and the captain of the Spanish Professional Cuisine Team, chef Daniel García Peinado, executive chef at the restaurant of the La Cala Resort hotel in Mijas (Malaga), and IGP wines from the tasting- PROAVA paired with traditional cheeses and Iberian sausages, sommelier David Remolar, president of the Valencian Sommeliers Federation, Sommeliers trainer at CDT and postgraduate teacher at DO Valencia. Sunday was again David Remolar and an extra virgin olive oil tasting. show me how to cook Special cheeses, EVOO, truffles and PGI wines from Castellón by PROAVA with chef José Manuel López Iglesias from Peix i Brases restaurant (Denia, Alicante) with 1 Michelin star and 2 Repsol suns. It all took place on Sunday at the Espacio Castelló Ruta de Sabor in Villa Purificación. III Conference on Artisan Cheese and the Promotion of Valencia Dairy Farming Supported by the Ministry of Agriculture, Rural Development, Climate Emergency and Ecological Transition, where experts from the industry discuss and participate in tastings and tastings at different technical talks show dinners.
7th Montanejos Artisan Cheese Fair, Montanejos City Council, Montanejos Tourism Foundation, Provincial Tourism Board of Castellón Provincial Council, Castelló Ruta de Sabor, Turisme Comunitat Valenciana, L ́Exquisit Mediterrani, Consellería de Agriculture, Rural Development, Climate Emergency and Ecological Transition and Sustainable It has the support of the Economy, Productive Industries, Ministry of Trade and Labor and the Valencia Community Cheese Producers Association, Red Española Field and Artisan Cheesemakers, and the Polytechnic University of Valencia.