This gathering, taking place at the Hotel Santa Catalina, is an essential event for professionals in catering, hospitality, and cheese production. The forum's presentation highlighted its importance for the sector, driven by the Cabildo de Gran Canaria through its Primary Sector and Tourism departments.
The program includes culinary demonstrations, tastings, technical conferences, practical sessions, and discussions. These will address the role of cheese in contemporary gastronomy, its territorial impact, and its ability to add value and identity to a tourist destination. Additionally, the III Best Cheese Sandwich in Spain Contest will be held.
One of the novelties of this edition is the collaboration between chefs and cheesemakers in many of the gastronomic presentations. For the first time, the demonstrative workshops on the use of cheese in restaurants and hotels will extend to the south of Gran Canaria, specifically to San Bartolomé de Tirajana. This initiative aims to facilitate attendance for purchasing managers and head chefs from major hotel chains, thanks to collaboration with the Las Palmas Hospitality School.
“"The Forum represents a recognition of the work carried out by the cheese sector, as well as the quality of the product. Gran Canaria, one of the island territories in the world that produces the greatest diversity of artisanal cheese types, must leverage this powerful and differentiating asset in a world where tourist destinations are increasingly standardized."
The ambitious program features 19 presentations, 11 of which will include the participation of cheesemakers or livestock farmers. The chefs participating in the program collectively hold a dozen Michelin Stars. The organization reminded that registrations are still open and expressed gratitude for the support of the Forum coordinator, as well as various associations and entities such as Asoquegran, Proguenor, QueRed, Infecar, and the Gran Canaria Chamber of Commerce.
“"We want to transform the extraordinary variety of cheeses produced in Gran Canaria into a first-rate tourist attraction, highlight the artisanal work behind each piece, and strengthen the link between gastronomy, territory, and experiential tourism."
The Tourism Councilor emphasized that gastronomy is a key driver for tourism in Gran Canaria, with 25% of visitors reporting having tasted local cuisine and the same percentage considering it a primary reason for their trip. Tourist spending in restaurants in 2025 reached 596 million euros, demonstrating the added value that gastronomy brings to the visitor experience, increasing average spending and diversifying consumption towards local products and rural areas.
For his part, the Primary Sector, Food Sovereignty, and Water Security Councilor highlighted the importance of Gran Canaria's more than 80 artisanal mini-cheese dairies, which reflect the island's landscape diversity and production methods. Gran Canaria boasts the largest livestock population in the archipelago, with approximately 12,000 head of cattle, producing 2,000 tons of cheese annually.
The Cabildo annually allocates 1.4 million euros to the livestock sector to enhance the competitiveness of artisanal cheese dairies, and the Island's Primary Sector Department invests 2 million euros each year in actions to promote local products, with a significant focus on local cheeses.
