What is it?

Euskadi-Basque Country International Cheese festival 2016 is the most important gastronomic event Donostia/San Sebastián will host this year which will be hold on November 16, 17 and 18th.

Lead by the shepherd group Artzai Gazta, different synergies have joined to organize such a festival, like the Idiazabal protected designation of origin, the Basque and the Spanish Government, Regional Council of Gipuzkoa, the university Basque Culinary Centre and the foundation Donostia/San Sebastián 2016.

For the first time, the artisan producers have a project to continue learning to develop and do business thanks to the work done by the Artzai Gazta association, which with 110 small craftsman producers, got Donostia/San Sebastián to host this unprecedented event.

The World Cheese Awards organization will be at the festival, awarding the best cheese of the world of the most important championship in its modality.

The festival has spaces to do business between different producers and buyers. With the participation of producers with Protected Designation of Origin cheeses Spain, internationally renowned chefs, artisans, universities and companies in the gastronomic and cheese industry.

Euskadi-Basque Country International Cheese Festival is an open festival, because we want citizenship to be part of this Festival, participating in workshops and enjoying cheese tastings.

“The objective of the festival is to promote and strengthen productive vocations related to the production of artisan cheese, boosting in overall our culture, gastronomy and tourism”

0
ATTENDEES FROM 5 CONTINENTS
0
STANDS OF CRAFT PRODUCERS
0ª
W.C.A edition
0ST
CHAMPION OF CHAMPIONS
0ST
SHEPHERDING INTERNATIONAL MEETING
0
Tasters
0
INTERNATIONAL CHEESES
0
OUTSTANDING CHEESE PRESENTATIONS
+0
Fast Dating
+0
PROTECTED DESIGNATIONS OF ORIGIN
0
REFINER STANDS
0
AREAS TO ENJOY CHEESE
0
CHEESE TASTINGS

0
SHOWCOOKING WITH MICHELIN STAR CHEFS
0
TECHNICAL LECTURES

Where?

The festival will be held in Donostia-San Sebastián and will have as headquarters the Kursaal building, in the heart of the city. An enblematic setting with a spectacular landmark that will allow flavors to appreciate in a special way.

The capital is the city with most Michelin stars per square meter in the world, specifically is home to 16 restaurants distinguished with this award. The city also has the Saveur magazine’s Culinary Travel Award. Local chefs, creators of the so-called “New Basque Cuisine” enjoy international prestige and recognition, reaching to influence global culinary trends. Donostia / San Sebastian also has a University of gastronomic Science and a Gastronomic and Food Research and Innovation Center called Basque Culinary Center.

It is a year of cultural celebrations for the city, being the European Capital of Culture in 2016 its streets are full of different activities for all audiences, which makes visiting the capital of Gipuzkoa more attractive during this period than ever.

INFORMATION OF INTEREST

Access all the information needed to enjoy the festival and the whole city.

WHAT TO VISIT
WHERE TO EAT
PROFESSIONALS

• Producers’ associations
• International importers
• Organic and proximity products’ food stores
• Prescribers and chefs with Michelin stars
• Specialized press and culinary bloggers
• Hotels and restaurants
• Certifying entities
• Milk and cheese sector related business

GENERAL PUBLIC
  • Final consumers of all ages
  • Families
  • Hotel and restaurant schools
  • People interested in food advocating sustainability
  • Foodies
  • Cheese lovers
  • Followers of local products

Would you like to…

… attend the festival?
… taste cheeses from the 5 continents?
… try the experience to get to know the history of craft cheese at Gazta Market?
… be able to try and enjoy in family cheese made from raw milk of different protected breeds?
… attend the presentations or technical lecures?
… make networking with experts that work and promote the cheese culture worldwide?
…attend tastings and presentations of 5 Michelin starred chefs?

THIS FESTIVAL IS POSSIBLE THANKS TO: