Next week the Gran Canaria Fairgrounds will host the Gran Canaria International Cheese Forum 2024an event that is in its third edition and has organized a program of presentations, cooking demonstrations, round tables, conferences and tastings, very well packed, you can see it below.

Let us remember that the III International Cheese Forum of Gran Canaria is a professional appointmentespecially aimed at chefs, cheese producers, cooking students, restaurant trainers, professionals in the tourism sector, gastronomic journalists… but it is open to all interested to learn much more about different issues surrounding cheese.

It should be noted that this forum is Free access for everyone, but it is necessary to register, it is very simple, because you simply have to fill out a form that is available on the official website, you can access it through this link. It is important to know that places are limited, so they will be admitted in order of registration until capacity is reached.

Some of you will remember that a few weeks ago we talked about the announcement of the International Cheese Sandwich ChampionshipWell, the final of this contest will take place on the first day of the forum, next Monday, April 8, we hoped to know the finalist recipes before its celebration, but apparently we will have to wait for the championship to take place to discover them.

Gran Canaria International Cheese Forum

So we leave you with it program of the Gran Canaria International Cheese Forum 2024, you will see that great chefs from the national scene and professionals from the world of cheese from our country and from outside our borders participate. If you want more information, you can access the link above the registration form, where you will find contact with the organization.

Program III Gran Canaria International Cheese Forum


09:00 – 09:15 Opening Ceremony International Cheese Forum 2024

09:15 – 10:00 Cooking Demo: Workshop: Sweet and salty harmonies around cheese
Speaker: Jordi Butrón. Espai Sucre School (Barcelona)

10:00 – 10:30 Cooking Demo: The thousand applications of cheese in hospitality: from haute cuisine to hotel buffet
Speaker: Carito Lourenço and Germán Carrizo. Fierro Restaurant 1* (Valencia)

10:30 – 11:00 Cooking Demo: Dairy products in Andalusian cuisine
Speaker: Paco Morales. Noor restaurant 3* (Córdoba)

11:00 – 11:30 Break – Coffee

11:30 – 12:00 Cooking Demo: Canarian goat, cheeses and derivatives
Speaker: Borja Marrero. Muxgo Restaurant (Gran Canaria)

12:00 – 12:30 Cooking Demo: The importance of cheese at La Aquarela restaurant
Speaker: Desiré Cabrera. Pastry chef at La Aquarela 1* Restaurant (Gran Canaria)

12:30-13:00 Practical Case: Microcheese factories and refiners: a profitable tandem
Speaker: Jules Mons Affineur (France)

13:00 – 14:00 Round Table: Problems and solutions for the distribution of artisan cheese from Gran Canaria
Moderator: Javier Suárez

-Raquel Sosa. Half Jigo per Kilo
-Tania Rivero. La Caldera Cheese Factory
-Yohana Mendoza. Cortijo Pavón Cheese Factory
-Mari Carmen Pérez. ASOQUEGRAN

15:30 – 16:00 Practical Case: Strategic changes that produce value
Speaker: Xesús Mazaira Varela. Airas Moniz Cheese Factory

16:00 – 16:45 Practical Case: Jarropa and Sita Cheeses. Sensations from the heart of Extremadura
Speaker: María Remedios Carrasco Sánchez

16:45 – 17:30 Practical Case: Adapted modular cheese factories to areas of difficult access. Applicable regulations and economic performance
Speaker: David Carrasco Rodríguez

17:30 – 18:30 Final International Cheese Sandwich Contest : The best cheese sandwich
Presented by: Javier Suárez


09:00 – 10:00 Practical Case Cheese boards the perfect showcase: bars, hotels, airplanes
Speaker: Ana Belén González Pinos

10:00 – 10:30 Cooking Demo: Cheeses, ferments and colostrum
Speakers: Juan Sahuquillo and Javier Sans. Cañitas Maite Group. Oba Restaurant 1* (Albacete) and Cebo Restaurant 1* (Madrid)

10:30 – 11:00 Cooking Demo: Contemporary cuisine cheese and pairings
Speaker: Ignacio Echapresto. Restaurant Venta Moncalvillo 2* (La Rioja)

11:00 – 11:30 Break – Coffee

11:30 – 12:15 Cooking Demo: Cheese bonbons: the secret of balance
Speaker: Xurxo Agrasar. Restaurant As Garzas 1* (La Coruña)

12:15 – 12:45 Cooking Demo: Cheese and its territory
Speaker: Abraham Ortega. Tabaiba Restaurant 1* (Gran Canaria)

12:45 – 13:15 Cooking Demo: The importance of cheese in Italian cuisine
Speaker: Niki Pavanelli. Il Boconccino Restaurant (Tenerife)

13:15 – 14:00 Practical Case: Tourism and Gastronomy: Parmigiano Reggianoa success story
Speaker: Angela Barusi. Parmigiano Reggiano Consortium (Italy)

15:30- 16:15 Practical Case: Agrotourism and cheese factory in Italy. A successful model also for the Canary Islands
Speaker: Eros Scarafoni

16:15 – 17:00 Practical Case: Sensory synergies of Andalusian cheeses with other agri-food products
Speaker: Ángel Luis López Ruiz

17:00 – 17:30 Tribute to the transhumant shepherds from Gran Canaria

17:30 – 17:40 Closing of the III International Cheese Forum


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