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REGULATORY BASES THAT WILL GOVERN THE “XXVIII OFFICIAL GRAN CANARIA CHEESE CONTEST” (until next May 03, 2021)
The purpose of the Official Gran Canaria Cheese Contest is to distinguish the cheeses made in Gran Canaria.
CATEGORIES AND GENERAL RULES
A. Category of cheeses made with pasteurized milk.
I. Semi-cured cheeses modality: cheeses made from goat, cow, sheep's milk or a mixture of them, that have between 35 and 105 days of maturation. I
I. Cured cheese modality: cheeses made from goat, cow, sheep milk or a mixture of them, with more than 105 days of curing.
B. Category of cheeses made with raw milk
I. Soft cheeses modality (pure and mixed): cheeses made from goat, cow, sheep milk or a mixture of them, which are 7 to 34 days old.
II. Pure semi-cured goat cheese modality: cheeses made from goat's milk, which have between 35 and 105 days of maturation.
III. Pure semi-cured sheep's cheese modality: cheeses made from sheep's milk, which have between 35 and 105 days of maturation
IV. Pure semi-cured cow's cheese modality: cheeses made from cow's milk, which have between 35 and 105 days of maturation
V. Mixed semi-cured cheese modality: cheeses made from mixtures of goat, cow or sheep milk, which have between 35 and 105 days of maturation.
SAW. Pure cured goat cheese modality: cheeses made from goat's milk, with more than 105 days of curing
VII. Pure cured sheep cheese modality: cheeses made from sheep, with more than 105 days of curing
VIII. Pure cured cow's cheeses mode: cheeses made from cow's milk, with more than 105 days of curing
IX. Mixed cured cheese modality: cheeses made from mixtures of goat, cow or sheep milk, with more than 105 days of curing.
C. Category of cheeses made with vegetable rennet
I. "Vegetable rennet" mode. Cheeses whose coagulation is carried out only with vegetable rennet.
II. Mode "Rennet mixture". Cheeses whose coagulation is carried out with a mixture of vegetable rennet and other authorized rennet or enzymes.
- General rules
It will be necessary for at least 4 cheeses to attend per modality, except for the pure cured ones, which will be 2 cheeses.
A minimum number of pieces will not be required for the types of cheese made with vegetable rennet.
A group called "Various cheeses" may be configured, gathering all those samples presented that do not meet the minimum number indicated above to form a modality.
The cheeses made with vegetable rennet must come from the municipalities of Moya, Santa María de Guía or Gáldar.
If the piece presented had the distinctive that makes it worthy of having a protected designation of origin, the Award will be advertised as "Guia Flor Cheese", "Guide Half Flower Cheese" or "Guide Cheese", as appropriate.
The pieces presented will be at least 1 kg and will be accompanied by two labels. Only one cheese may be presented per modality.
PORTICO SPORT AWARDS
The financing of the prizes provided for in these regulatory bases will be € 18.900,00
A- Category of cheeses made with pasteurized milk
to. Semi-cured cheeses mode
1st € 800,00
2st € 500,00
b. Cured cheese modality:
1st € 800,00
2st € 500,00
Category of cheeses made with raw milk
to. Soft cheese modality (pure and mixed):
1st € 800,00
2st € 500,00
b. Pure semi-cured goat cheese modality
1st € 800,00
2st € 500,00
c. Pure semi-cured sheep cheese modality
1st € 800,00
2st € 500,00
d. Semi-cured pure cow cheese modality
1st € 800,00
2st € 500,00
and. Mixed semi-cured cheeses mode
1st € 800,00
2st € 500,00
F. Pure cured goat cheese modality
1st € 800,00
2st € 500,00
g. Pure cured sheep cheese modality
1st € 800,00
2st € 500,00
h. Pure cured cow cheeses modality
1st € 800,00
2st € 500,00
i. Mixed cured cheeses mode
1st € 800,00
2st € 500,00
- Category of cheeses made with vegetable rennet
to. Modality "Vegetable Rennet"
1st € 1.000,00
2st € 700,00
b. Modality "Rennet Mix"
1st € 1.000,00
2st € 700,00
Mention "Best Cured Cheese of Gran Canaria"
Single prize: € 2.000,00.
Category of cheeses that belong to the group "Various cheeses", according to the Fifth Base.
1st € 800,00
2st € 500,00
For more information the following means are available: Telephone: 928 21 96 27 Fax: 928 60 12 19 Email: emonzong@grancanaria.com
The application, accompanied by the mandatory documentation, will preferably be submitted electronically, through the electronic headquarters of the Cabildo de Gran Canaria: https://sede.grancanaria.com/es.
Download the bases: Competition rules
