Granizo, cheese from Albacete, achieves the second highest score in the Tuner's Guide macro-tasting

Granizo, from Cheeses La Rueda del Cabriel from Villamalea (Albacete), has achieved the second highest score in the macrocata of the Guide of Afinador that has celebrated in the Space The Farm of Valladolid, promoted by the mark Alimentos of Valladolid.

Granizo, cheese from Albacete, achieves the second highest score in the Tuner's Guide macro-tasting

Granizo, from Cheeses La Rueda del Cabriel from Villamalea (Albacete), has achieved the second highest score in the macrocata of the Guide of Afinador that has celebrated in the Space The Farm of Valladolid, promoted by the mark Alimentos of Valladolid.

As reported from the organization to Europa Press, the first three cheeses have been Truffled Bombón, with 94 points (Elvira Garcia Cheese from El Barraco-Avila), Granizo -La Rueda del Cabriel (Villamalea-Albacete) with 93, the same as Otzara - Dairy Goine (Asteasu, Guipúzcoa) and Smoked Campoveja (Serrada-Valladolid),

A score that has also been obtained by the local underground Cava, also from Campoveja, Vaca vintage de Rueda Cheesemonger, Cañarejal Mantecoso (Pollos-Valladolid), while Panzaburro Cultivo obtained 92.

The contest has had a technical session with the presence of 40 cheese tasters from all over Spain, who examined around 400 samples submitted for evaluation and scoring.

Among all the samples, 17 Castilian-Manchego cheeses accessed the Refiner Guide, where four samples are Manchego cheeses. In addition to Quesos La Rueda, Quesos La Torre de La Roda also achieved a positive score with Aristeo 88 points and Bienqueda with 87.

Thus, crossed and blind tastings of all Spanish cheeses were carried out, carried out by the best chessmongers in Spain, together with the tuners, cheese personalities and the producers themselves.

The president of the Valladolid Bodega Cheese Association and head of Quesería Campoveja, Jesús Sanz, highlighted the chosen tasting format on the day of the presentation of the conference to prevent the cheeses from being recognizable by their appearance, since "many Sometimes it alters the choice of the jury", as well as the diversity of the tasters, who in "many cases are repeated", which affects that "the winners are also repeated".

The cheeses to taste came from 24 different provinces and the process has been audited by a notary, all aimed at creating a guide of scores from zero to one hundred of the different cheeses, something similar to what is done with wines, and that in this case it represents a "novelty in all of Spain".

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