The competition took place during the first day of the 4th International Cheese Forum of Gran Canaria. The winning creation, named 'Pizco', is distinguished by its combination of Media Flor de Guía and Media Flor de Gáldar cheeses.
The sandwich includes a lamb sirloin sausage made by the chef, cheese cream with red wine, and piquillo pepper jam, all encased in a sourdough bread with cheese and walnuts. The chef had previously been recognized in the 2024 edition of the competition and was a finalist in 'Bocados de Queso' at Madrid Fusión.
“"Our islands are pure cheese, and with this recipe, we wanted to enhance the identity of our cheeses and zero-kilometer products."
The creator of the proposal explained that the inspiration for 'Pizco' came from a pintxo he tasted years ago in Gran Canaria, where he conceived the idea of enhancing cheese flavor with jam and meat. He kept this idea until he found the perfect moment to develop it for this competition.
Regarding the preparation, the bread is artisan-made, a brioche type with sourdough and Flor de Guía cheese. The cream is prepared like a soft béchamel with an intense cheese flavor, and the "lamb ham" is obtained after curing the sirloins for 60 days, followed by smoking with sawdust and rosemary.
The competition jury was chaired by a cheese specialist and included renowned gastronomic professionals, such as Michelin-starred chefs and a food critic. Among the finalists were innovative proposals like one featuring cured meat and smoked Flor de Guía roasted cheese, and another with Gran Canaria cheese bonbons accompanied by smoked sardine.
