Students and professors from the prestigious gastronomic faculty of the Basque Culinary Center, a training, research and innovation center located in San Sebastian where the future chefs of the best restaurants in the world are trained, have had a close look at the quality of the agri-food sector of Castilla y León. Cheeses were the protagonists at the Basque Culinary Center.
The cheeses of La Antigua are the protagonists at the Basque Culinary Center
The cuisine and agri-food industry of Castilla y León were the protagonists this week in a training day at the Basque Culinary Center, located in the city of San Sebastián.
La Antigua Cheese Factoryas one of the brand’s producers. Tierra de Sabor and as a benchmark company in artisan cheesesThe presentation of the project was made by the Director of the company, who was in charge of showing those present the importance of factors such as transhumance or the indigenous breeds of sheep to obtain the best product, in a region that is among the first autonomous communities in sheep, cow and goat milk production, with its dairy industries producing a third of the national cheese production.
The importance of cheese culture
Fernando Fregeneda, CEO of Quesería La Antigua, fifth generation of shepherds, stressed the importance of having modern facilities and the most advanced technology to put them at the service of artisanal production to pamper the cheeses one by one.
Knowing how to take the cheese culture to every corner of the country, and the world in general, is one of Fregeneda’s goals since it started up this cheese factory almost 20 years ago, without carrying out any market research, but with the clear idea that they wanted to produce the best sheep’s cheese in the world and that people would recognize it as such.
Learn to taste, to enjoy a cheese with the 5 senses, to fall in love with the sensations that a sheep cheese produces in the mouth… This is cheese culture, the one that Quesería La Antigua takes to every corner of Spain, to every village, every town, every school, every cooking school…
Live cooking with Chef Helio Flores
The Salamanca chef Helio Flores, of Laboratorio Gastronómico Los ÁlamosThe presentation closed with a live cooking demonstration, surprising those present and demonstrating the infinite culinary creations offered by cheese, as well as the possibilities of transmitting and exciting in each dish, where our history, our trajectory, our footprint and the seal of where we want to go are printed.
