Wednesday

9:00-9:30 W.C.A. judges and Institutional Representatives’ welcome

9:30-13:00 Word Cheese Awards contest (W.C.A.)

16:00-18:00 Grand final W.C.A. contest – Supreme judges’ live show

16:00-20:00 Tour and tasting of World Cheese Award (W.C.A.) cheeses

10:30-20:00 Guided visits and tasting of cheese from 38 stands of international cheese producers Buy ticket

Gazta Market producers

10:30-20:00 Stands of different Protected Designations of Origin
14:00-15:00 “No sólo del vino y la cerveza vive el queso. Parejas singulares del queso internacional” Mikel Zeberio, chef  and gastronomy critic Buy ticket

15:00-16:00 “Quesos elaborados con leche cruda” José Luis Martín, refiner master Buy ticket

17:00-18:00 “Tierra y mar, gazta eta itsasoa” Experimenting with Félix Manso and Salanort  Buy ticket

15:00-16:00 “IDIAZABAL: reinventando la cadena de valor para el consumidor del siglo XXI” Representatives of Protected Designation of Origin Idiazabal, Artzai Gazta And Eroski (moderates: ARGIA)  Sign up

16:00-17:00 “La Internacionalización del queso artesano desde lo colectivo” Juanjo Nicuesa, Artzai Gazta’s Internazionalisation Responsible; Scott Pikovsky, American Importer and Producer; Antoine Boyer, Prodilac Managing Director Sign up

Thursday

10:30-20:00 Tour and tasting of World Cheese Award (W.C.A.) cheeses
10:30-20:00 Guided visits and tasting of cheese from 38 stands of international cheese producers Buy ticket

Gazta Market producers

10:30-20:00 Stands of different Protected Designations of Origin
10:00-11:30 “The Champion of the Champions” For the first time the best cheese among the 29 W.C.A. winners will be elected

12:00-20:00 Artzai Gazta Shepherding International Forum 

Buy ticket

11:00-12:00 “Maridaje quesos y vinos canarios” Ruth Lozano, Technician of the Food Quality Institute of the Canarian Government Buy ticket

12:00-13:00 “Experimenting with Pedro Subijana” Buy ticket

13:00-14:00 “Vinos de Jerez y quesos de leche cruda” José Ferrer, journalist Buy ticket

15:00-16:00 “José Andrés y los sueños azules del Rey Silo” Pascual Cabaño, Rey Silo y Marcos Morán, Casa Gerardo Buy ticket

16:00-17:00 “¿Cómo valorizar el lactosuero en las pequeñas y medianas queserías? Proyecto Life Valorlact” Marta Cebrián y Carlos Bald, Researchers. Efficient and sustainable processes field. AZTI Buy ticket

17:00-18:00 “Experimenting with Xabier Zabaleta – Aratz Restaurant”  Buy ticket

18:00-19:00 “Cata de txakoli Hiruzta y queso de pastor de Aralar” Ana Martín, wine expert at Txakoli Hiruzta Buy ticket

19:00-20:00 “Clase magistral – El diferente sabor de un queso al cortarlo” Joserra Aguiriano, chef and international cheese taster Buy ticket

10:00-11:00 “Proyecto Caracol – Slow Food” Ignacio de Álava, Responsible of Slow Food Navarra  Sign up

11:00-12:00 “Introducción a la historia y geografía del queso en Brasil” Bruno Cabral, W.C.A. judge and Brasilian Cheese Awards organizer  Sign up

12:00-13:00 “La alta restauración y la quesería artesanal de Mexico” Juan Pablo Loza, Managing Chef of Hotel Mayacoba in Playa del Carmen and Georgina Yescas, Lactography Manager in México and Mexican Cheese Institute’s President  Sign up

14:00-15:00 “Logotipo 100% autóctono en los quesos” Leonor Algarra Solís, Assistant Deputy General Manager of means of Livestock Production Magrama  Sign up

15:00-16:00 “Proyecto INNOLACT: Impulsando la innovación y diversificación en el sector lácteo artesanal” Malen Sarasua, Responsible for the Dairy sector in Leartiker and Researcher and Expert in the dairy sector  Sign up

16:00-17:00 “El origen del queso Manchego en la reconquista” Ricardo Rodríguez y Alfonso Álvarez, Artequeso   Sign up

17:00-18:00 “Miles de Quesos” (W.C.A.) John Farrand, General Manager of The Guild of Fine Food  Sign up

19:00-20:00 “Quesos Españoles con sellos de calidad diferenciada”, Magrama. Javier Mate, Deputy General Manager of Differentiated Quality and Ecological Agriculture  Sign up

Friday

10:30-20:00 Tour and tasting of World Cheese Award (W.C.A.) cheeses
10:30-20:00 Guided visits and tasting of cheese from 38 stands of international cheese producers Buy ticket

Gazta Market producers

10:30-20:00 Stands of different Protected Designations of Origin
11:00-12:00 “Mitos y leyendas sobre vinos y quesos” Mikel Zeberio, chef and gastronomy critic Buy ticket

12:00-13:00 “Experimenting with Ruben Trincado – Mirador Ulia” Buy ticket

13:00-14:00 “Cata de sidra Bereziartua, diferentes manzanas y sidras que combinan con quesos” Aitor Bereziartua, Commercial Manager of Sidrería Bereziartua Buy ticket

15:00-16:00 “Acrefa en Catalunya, evolución de un territorio en tierra de quesos” Natalia Nicolau y Laia Pont, cheese researchers in Catalunya Buy ticket

16:00-17:00 “Burbujas de placer – Maridaje de espumosos con quesos internacionales” Guillermina Sánchez, enologist and international cheese taster Buy ticket

17:00-18:00 “Experimenting with Dani López – Kokotxa Restaurant” Buy ticket

18:00-19:00 “Vinos Navarros con quesos de la navarra verde: Boda Navarra” Jordi Vidal, Manager of Designation of Origin Navarra Wines Buy ticket

 

10:00-11:00 Basque culinary Center. Proyectos de innovación” Jose Mari Aiceaga, Responsible of Basque Culinary Center Sign up

11:00-12:00 “Prevención de trastornos musculo-esqueléticos en labores de manejo de ganado ovino y quesería artesanal”. Marta Renteria y Begoña Landajo, Researchers. Efficient and sustainable processes field. AZTI Sign up

12:00-13:00 “Artzai eskola, presente y futuro de la formación del sector rural” Responsible of HAZI Fundazioa  Sign up

14:00-15:00 “Optimización de la producción de leche ecológica. Ovino de Raza Latxa”. Josepe Sáez Istilartresponsible for international research projects in INTIA and Juan Manuel Intxaurrandieta Salaberria, Manager of INTIA Sign up

15:00-16:00 “Piensos libres de transgénicos”. Piensos Unamuno Sign up

16:00-17:00  “Las nuevas tecnologías nos acercan hasta el productor, mientras se experimenta una realidad sensorial. Proyecto de Innovación tecnológica Canaria”. Rafael Chacón, Chacón e hijo Sign up

18:00-19:00 “SUSTAINABLE EATING: HACIA UNA ALIMENTACIÓN SOSTENIBLE” Documentary proyection (60′) Sign up

Documentary Presentation video

Film forum: 

- Giuseppe Russolillo Femenias. President of the Spanish Nutritionists-Dietitians Foundation(FEDN)

- Carlos Sabater Calafat. Director of Sustainable Eating documentary

- Aitor Campion Gamboa: Artzai Gazta Shepherd

WHAT WILL I FIND IN EVERY AREA?







Opening ceremony 15 Nov (Miramar Palace)

Meeting between Producers, organizers, partner companies, international tasters, new and traditional cuisines’ chefs and the media.

Origen España organization’s regular assembly (Basque Culinary Center)

Participation of representatives of Origin. Technical seminars on food certification systems, technical fraud control of over 40 national Protected Designations of Origin.

World Cheese Awards (WCA)

World´s most relevant cheese contest. More tan 3000 cheeses from 40 different countries among the 5 continents participating.

Artzai Gazta Shepherding International Forum

Discussions, proposals and experiences around the current grazing. Presentation of the European Network RED-AREQ of municipalities that support and promote the activities of their stockbreeder as a means of rural and social development. New business models to the bio sustainable development.

The Champion of the Champions

Celebration of unprecedented competition between the winners of the latest contests of the WCA where the best of the best cheeses in recent years will be elected.

Meeting of “Oldways Cheese Coalition” 

Meeting of international brotherhood members who work and promote the cheese culture worldwide.







Gazta Market

Area of sales and exhibition of the best European cheeses made from raw milk without preservatives or colourings. In small groups, there will be a chance of making guided visits and tastings with industry professionals. There will also be a place where expert cheese maturers will showcase their products. Gazta Market producers

Science and the Art of Cheese – Technical Conference on innovation

Farms and cheese factories’ project presentations, new technological developments, new ways to certify quality or origin of milk,…

Experimenting with

Area in which a wine bar atmosphere will be created to taste high-quality international wines accompanied by recipes prepared by haute cuisine chefs and dishes with different cheeses.

In addition, there will be stories of the peculiarities surrounding our cheeses, stories of people, of stockbreeders, protected and native breeds, scientific technological distinctive features of food…

Networking

Meeting, experience exchanges and contacts between manufacturers, buyers and enterprises from the sector.

Protected designations of origin

Area of sales and exhibition of different protected designation of origin cheeses.

CHEESE REFINERS AND GROUPS

The refiners keeps the essence of the cheese made by the producer and works it to get a piece of art created by two masters. The groups, work the producers’ technical development.

Feature Headline

Centro Kursaal Elkargunea

Zurriola Hiribidea, 1
20002 Donostia/San Sebastián

Basque Culinary Center

Paseo Juan Avelino Barriola, 101 20009 Donostia/San Sebastián

Palacio Miramar

Parque Miramar
20009 Donostia/San Sebastián

Museo San Telmo

Plaza Zuloaga, 1
20003 Donostia/San Sebastián