This week around 30 traditional cheese producing companies in Gran Canaria met with 50 catering companies and restaurant owners to promote better knowledge of local cheeses, and to encourage their greater use in restaurant kitchens.
This meeting was held at Infecar in Las Palmas de Gran Canaria, and was organised by the Government of Gran Canaria, and was the first time this has been arranged. Restaurant owners had the chance to speak directly with cheese makers and to learn how the cheese is made, who does it, what milk is used, where is comes from and what possibilities it has in the kitchen.
Cheesemakers in Gran Canaria produce a thousand tons of traditional cheese each year, and much of this goes to local restaurants and hotels, and are anxious that the tradition of cheese making is not lost.
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