La Los Pedroches Cheese Fair Once again, Hinojosa del Duque becomes an essential meeting point for professionals, cheese lovers, and curious visitors. Throughout the weekend, the El Pilar municipal pavilion transforms into a grand showcase where tradition, innovation, and local produce converge around one of the star products of Spanish gastronomy.
This fourth edition brings together dozens of cheese factories from different communitieswhich showcases nearly a hundred different cheeses and other dairy products. In addition to the exhibition and sales area, the program includes tastings, pairings, guided tours, and competitions designed to give the public a firsthand look at the work of the producers and the unique character of Los Pedroches cheese.
An event that reinforces Hinojosa del Duque's role on the cheese map
The pavilion The Pillar of Hinojosa del Duque The Los Pedroches Cheese Fair is hosting another edition, now considered a key event on the gastronomic calendar of Andalusia and the rest of Spain. For three days, this venue transforms into a true paradise for cheese lovers, with stands brimming with artisanal products and an intense aroma of cheese as soon as you step inside.
The inauguration was attended by various municipal and provincial authorities, headed by the mayor. Matthias Gonzalez, together with the president of the Provincial Institute of Economic Development (Iprodeco), Felix romero, and the president of the Commonwealth of Los Pedroches, Celia ValverdeThe Councillor for Tourism and Economic Development was also present. Agustín Romera, in addition to other institutional representatives and sponsors.
The mayor wanted to acknowledge the constant effort of the participating cheese dairiesHe emphasized that the number of companies interested in participating in the event increases every year. In his opinion, this involvement has allowed the fair to establish itself as a benchmark in the world of cheese, bringing together a unique product and a setting with a strong identity like Hinojosa del Duque.
For his part, the president of Iprodeco emphasized that Hinojosa has become a household name in the cheese sectorHe noted that organizing a fair of this size requires months of planning and intensive work, and pointed out that for the province of Córdoba it is a source of pride to have an event that attracts producers and the public from so many different places.
The Commonwealth of Los Pedroches has highlighted the recognized quality of the region's productsThe event highlighted the history of local cheese dairies, many of which have won awards at national and international competitions. The Tourism Councillor also paid tribute to the late journalist Juanlu Dorado, who had been involved with previous editions of the fair and recently passed away.
Cheese dairies from all over Spain with a focus on Los Pedroches
The fair brings together more than 37 cheese factories and companies related to the sectorThese cheeses represent a good sample of the country's cheese diversity. Producers from provinces such as Gipuzkoa, Asturias, Castellón, the Balearic Islands, León, Galicia, Ciudad Real, Toledo, various parts of Andalusia, as well as Cáceres and Badajoz, among other regions, have arrived at the El Pilar pavilion.
Among that broad national representation, the organization gives a very special role to the cheese dairies in the Los Pedroches region itselfThese companies, which have gained prestige in recent years thanks to the quality of their products and the awards they have won in specialized competitions, value local raw materials and a way of working closely linked to the rural environment.
It is possible at the stands taste and purchase cheeses made with cow's, sheep's, goat's and even buffalo's milkranging from fresh cheeses to cured and aged cheeses. There are also cheeses made with native breeds, such as Payoya goat cheeses from southern Andalusia, and the famous Tortas del Casar cheeses brought by producers from Extremadura.
The offer is rounded out with some very unique proposals, such as those from a company that He matures his cheeses in natural caves to encourage the growth of mold on the rind, or the preparations that use locally sourced ingredients to add nuances of flavor and color. Acorns, truffles, La Vera paprika, chili peppers, chestnuts, or walnuts are incorporated into some pieces, resulting in striking combinations that are both visually appealing and delicious.
The tour of the fair also allows you to encounter award-winning cheeses from national and international competitionsOne of the highlights is a goat cheese matured with molds and vegetable charcoal from Quesos y Besos Artesanos de Sierra Morena, distinguished as the Best Cheese in the World 2021-22, which is especially attractive to those looking for high-level references.
The future Protected Designation of Origin for Los Pedroches cheese
One of the central themes of this edition is the promotion of first Protected Designation of Origin (PDO) cheese from Andalusiawhich aims to be linked to the Los Pedroches region. The fair serves as a platform to present to the public the work of the group of companies in the sheep dairy sector, which has been advocating for this recognition for some time.
The PDO being pursued is based on the well known “shepherd's recipe”This cheese is made with raw sheep's milk and vegetable rennet. This traditional recipe is characterized by a slightly bitter note and a very particular creamy texture, features that clearly differentiate the product and connect it to the historical methods of the region.
This recipe has already been included in the Map of Spanish Cheeses Prepared by the Ministry of Agriculture and the European Commission, this is an important step towards its recognition. A dedicated information stand has been set up at the fair to explain the PDO project, gather support, and highlight the collaborative work of producers and livestock farmers.
For the cheese dairies in the region, achieving the Designation of Origin would mean strengthen the protection of your productto consolidate its identity against other cheeses on the market and open new marketing opportunities both in Spain and in other European countries. The institutions emphasize that this quality designation could be key to the future of the sheep dairy sector in Los Pedroches.
Tastings, pairings and sensory experiences for all audiences
Beyond the exhibition area, the program for the Los Pedroches Cheese Fair has been designed so that the public can test, compare and learn in an enjoyable way. From the first day, institutional visits, culinary demonstrations, and tastings guided by specialists are combined.
On the opening day, an activity was held under the title “Flavor and Territory: Andalusian Dairy Products for the Restaurant of the Future”Organized by IFAPA and IES Jerez y Caballero, the event offered six different tastings of risotto, pasta carbonara, and brioche, prepared with both Andalusian cheeses and dairy products as well as international varieties, allowing for a direct assessment of the potential of local products in professional kitchens.
Saturday kicks off with a heritage tour of Hinojosa del DuqueThis is an opportunity to discover the historical heritage and most emblematic spots of the municipality before returning to the pavilion. Following this, a cheese and wine tasting will be led by IFAPA technicians, with the collaboration of wineries such as Oran, from Almendralejo, who are responsible for the wine selection.
During these sessions, the basics of Pairing cheeses from Los Pedroches with different winesAnalyzing aromas, textures, and flavors to help the public identify which combinations work best. All this with the aim of showing that the region's cheese pairs well with both traditional wines and more modern offerings.
In parallel, the program includes the experience “Discovering the cheeses of Los Pedroches with the five senses”a sensory activity in which They taste eight selected cheeses from the region paying attention not only to taste, but also to sight, smell, touch and even sound, in order to appreciate all the nuances that each piece offers.
Competitions, demonstrations and support for the sector
With the aim of highlighting creativity and product presentation, this edition incorporates as a major new feature the First Cheese Board Competition of Los PedrochesSpecifically aimed at hospitality professionals, the event, under the motto "Art on a Board," showcases participants' skill in combining pieces, cuts, and accompaniments in dishes designed to appeal to both the eyes and the palate.
Alongside this competition, the First Cheesecake Competition of Los PedrochesOpen to individuals and catering professionals. The only essential condition is that the cheeses used as the main ingredient belong to the region itself, which allows participants to verify the product's versatility in sweet preparations.
The fair also reserves space for a practical workshop for cutting and designing boardswhere techniques are explained for getting the most out of each type of cheese and creating attractive presentations. These types of activities are especially useful for those who work in bars, restaurants, or specialty shops, but they also spark interest among the general public.
Throughout the weekend, participating companies offer ongoing tastings and special promotions for those who approach their stands. In this way, visitors can sample different varieties before deciding which cheeses to take home, from classic cheeses to innovations that incorporate unusual ingredients.
The organization insists that one of the fair's priority objectives is to fully support a sector that is key to the local economyIn predominantly livestock-farming regions like Los Pedroches, cheesemaking not only generates direct employment, but also helps to keep people in rural areas and provides an outlet for the work of sheep farms and other livestock farms.
Innovation, awards and new dairy products
A tour of the Los Pedroches Cheese Fair makes it clear that tradition is not at odds with modernity. innovation in the dairy sectorMany of the exhibitors have taken advantage of the event to showcase new products or range expansions that go beyond cheese in the strict sense.
Among the proposals that stand out is the sheep's milk yogurt From the Fuentes La Sierra cheese factory, a product that has already been recognized at the Lyon International Competition, where its soft cheese with truffle also won an award. These types of launches demonstrate that cheese factories in the area are exploring new formats and markets.
Another of the new features presented is the sheep's milk butter from Quesos PlazueloThis represents a further step in the diversification of products linked to sheep farming. The presence of these products at the fair allows visitors to discover less common alternatives found on supermarket shelves.
The stands also show cheeses of unusual colors and combinationsThese results are achieved through the incorporation of ingredients that contribute striking colors and nuanced flavors. This trend resonates with an audience seeking unique experiences without sacrificing artisanal traditions and the quality of raw materials.
The range of products on display, many of them with awards from specialized competitions, reinforces the perception that Los Pedroches and its surroundings have established themselves as a top-level cheese-producing regionThe fair thus becomes a privileged window for consumers to learn firsthand about the work behind each piece and the producers' commitment to continuous improvement.
With the participation of more than thirty cheese dairies, a program packed with tastings, pairings, competitions and educational activities With a clear institutional commitment, the Los Pedroches Cheese Fair reaffirms Hinojosa del Duque as a leading cheese capital in Spain, while also promoting the aspiration to have its own Designation of Origin and strengthening the link between territory, product and rural development.
