The Spain of the 100 Cheeses

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During more than one decade, Alimentaria has put within reach of the visitor, across the space Spain, the country of 100 cheeses, the wide richness of the cheese Spanish array. In this edition, one stopped offering cheese traditional varieties to present the most new and innovative specialities of the cheese Spanish production. Spain, the Country of 100 New Cheeses! presented a hundred of new innovations.

Alimentaria 2008 bet for a radical change for these summons and to present the last advances and innovations that the sector is carrying out so much handcrafted as manufacturer. The space, of approximately 2.000 m2, received more than one hundred of varieties different from modern and innovative cheese, which, in addition, could be tasted and united by all kinds of wines, breads and crudités.

The finds in I+D+i contributed as the sector can have diverse applications, for this reason, four will be the categories of classification: According to the used matters: animal species, specific treatments of the milk, complementary ingredients; technical or technological treatments; sensory differential characteristics or formats, sizes or new presentations.
Spain, the country of 100 New Cheeses! supposes an interesting activity to promote internationally the investing effort of the small and big producing companies, or exporting Spanish of the sector.

The project arose in 1996 under the supervision of the cheese expert, Enric Canut, with the aim to cross the cheese history of the country across the exhibition and degustation of traditional varieties. Twelve years later, this activity has approached the changes and needs of a market that is in constant evolution, with new demands and new offers

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