A panel of fifteen expert tasters, representing various regulatory councils, scientific associations, and the restaurant sector, was responsible for evaluating the different entries submitted within the framework of the fair.

Among the awardees, the semi-cured pasteurized cheese Arquema S.L, from Fuerteventura, was recognized as the Best Cheese of the Canary Islands, in addition to securing first place in its specific category. In the cured pasteurized section, the top prize went to Maxorata cheese from Grupo Ganadero de Fuerteventura, S.L., while the runner-up award was given to Joven del Abuelo Pepe cheese from Sabores de Tallante, S.L., from Murcia.

In the tender pasteurized category, Izan Suave Terciopelo cheese, also from Sabores de Tallante, S.L. (Murcia), claimed the first prize, and the runner-up award went to Guatisea cheese from Quesería Montaña Blanca, S.L., from Lanzarote. In the semi-cured pasteurized category, following Arquema S.L.'s main award, the runner-up prize was again for Guatisea cheese from Quesería Montaña Blanca, S.L. (Lanzarote).

For tender cheeses made with raw milk, the first prize was awarded to Era del Cardón cheese from Gran Canaria, and the runner-up to Quesos Victorino from La Palma. Era del Cardón cheese repeated its success in the semi-cured raw milk category, also winning first prize, while the runner-up was El Cantil cheese from Fuerteventura.

Finally, Filo El Cuchillo cheese from Lanzarote was honored with the first prize in the raw milk cured category, and Quesería Guedes from Gran Canaria received the corresponding runner-up award.