San Sebastian, Basque Country.- Against all odds, the cheese Norwegian Kraftkar was the winner of the contest "Champions of the champions", where they have participated 18 of the best cheeses that since 1988 have won the competition World Cheese Awards.
A blue cheese made in a small village of Norway, he surpassed all his rivals in three tastings in a row. He won the first two who made it into the Best Cheese in the World by 2016 and left behind all of their competitors in other wine tasting ever conducted, "The Champion of Champions", in which he faced 18 champions of previous editions between 1989 and 2016.
In this 29th edition 3.061 cheeses, a historical record of participation, have made the trip from five continents are to be judged by the 266 of the finest palates and noses from all corners of the planet. The jury has been formed by artisans of cheese, technicians, buyers, salespeople and writers/as of food.
With a total of five judges, Mexico has the representation the more large in Latin America in the competition. The Mexican Institute of the Cheese, BC and Lactography looking to have a total of 10 judges in 2020. For this it seeks to celebrate a sample of cheese nacional, where you will get to know the judges and the cheese a mexican who has competed in the wine tasting world. Date to be determined in 2017.
The cheese the basque Agour has achieved a creditable second place. The Donostia Prize has been to the dairy King Silos of Cantabria.
The first edition of Champion of champions, a competition that has brought together only those cheeses that have been distinguished as the best in the World Cheese Awards since the inception of this award in the year 1988. And the winner has been Kraftkar (75 points out of 80 possible), cheese Norwegian who yesterday was named best cheese in the 2016. The Champion of champions has counted with the participation of the dairy of Peio Etxeleku Agour, which has gained a creditable second place (68 points). The third place has been for the swiss cheese Le Gruyère AOP Premier Cru (67).
The jury, comprising 18 of the best palates from around the world have been invited to deliberate which has been the best among the best. Among them have been the following: Victoria Urresti, Jose Carlos Capel, director of Madrid Fusion, Mikel Zeberio, food critic, chef Elena Arzak and chef Pedro Subijana.
In turn, the Donostia prize for the best cheese in the Cheese Market, the space constituted by the 38 booths of international producers, has been the asturian King Silos.
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