Associations: The Power of Working Together

▪ Can Bech Stage · Claudio Moyano Lookout

Organized by QueRed: Xesús Mazaira Varela (Airas Moniz Cheese Factory, Chantada, Lugo)

Manufacturing / Healthy Probiotics in Cheese and the Manufacturing Process

▪ Can Bech Stage · Claudio Moyano Lookout

Organized by QueRed: Susana Framit (Quesería Edén, Toledo)

Solutions for the Agri-Food Industry

▪ Cobadú Stage · Plaza de la Marina

By Domca

Grazing: An Urgent Need for the Livestock and Cheese Industries

▪ Troncoso Privée Stage · Capacity: 70 seats

Roundtable Discussion · Michele Buster (Salva Pastores), María Turiño (Entretantos Foundation · Platform for Extensive Livestock Farming and Pastoralism) and Pedro Giner (El Roano, Murcia) · Moderator: Fernando Martínez, editor-in-chief of Alimentaria magazine · International Year of Pastoralism (FAO 2026)

The role of grazing in the sustainability of farms, the conservation of the rural environment, biodiversity, and high-quality cheeses, along with the challenges of generational succession.

Animal Welfare and Farmer Welfare

▪ Cobadú Stage · Plaza de la Marina

Organized by Cobadú

Regulations and Flexibility for Small Artisan Cheese Makers

▪ Troncoso Privée Stage

Organized by QueRed: María del Pilar Veiga Duarte (Atelier Bisqato Cheese Shop, Labrada, Lugo)

Gourmet shops: the best showcase for artisanal cheese

▪ Can Bech Stage · Claudio Moyano Lookout

Roundtable Discussion · Adrián Pellejo (Formaje, Madrid), José Manuel Manglano (Charcutería Manglano, Valencia), and Juan Méndez (La Boulette, Madrid) · Moderator: Fernando Martínez, Alimentaria magazine

The Role of Specialty Stores in Recommending and Selling Artisanal Cheese: Trends, Differentiation, Shopping Experience, and Customer Loyalty.

Presentation of the Sensory Analysis Panel for Catalan Artisan Cheeses

▪ Can Bech Stage · Claudio Moyano Lookout

Roser Romero del Castillo, panel moderator, with Antoni Chueca, Isabel Tutusaus, and Carlos Cañameras · Studio of the PASFAC association

Sensory description methodology and a 0-to-100 rating scale based on scientific literature: a tool for understanding, quality control, and improvement of aged cheeses.

Food Safety and Cheese Production: Tackling the Challenge of Listeria

▪ Cobadú Stage · Plaza de la Marina

Roundtable Discussion · Felipe Rivero (Alifarma), José Antonio Valares (Zeulab), Yolanda Torres (Kersia Ibérica), and Lidia Ferreras (Larbus)

Current Situation, Regulatory Developments, and Progress in Preventing Listeria monocytogenes, the Main Food Safety Challenge in the Cheese Industry.

Creating Great Cheese from the Very Beginning

▪ Troncoso Privée Stage · Capacity: 70 seats

Roundtable Discussion · Carlos Navas (Quesos Navas, Salamanca), Silvia Peláez (Quesos y Besos, Jaén), and Xesús Mazaira (Airas Moniz, Lugo)

Three award-winning cheese makers share the journey toward creating a cheese of excellence: raw materials, livestock management, production, aging, and identity.

The Art of Cheese Aging

▪ EILZA Stage · Cathedral Atrium

Professional Cheese Aging Masterclass · Taught by: Roland Barthélemy, Meilleur Ouvrier de France · Translated by: Tomás Asensio Levy (Cheese Ager)

Free registration required · Reserve your spot on Eventbrite →

Working Together to Grow

▪ Cobadú Stage · Plaza de la Marina

Organized by Cobadú

Models for Generational Succession in Agriculture: The Comté Model

▪ EILZA Stage · Cathedral Atrium

Curated by Jesús Cruz, Ángeles Santos, Félix Vicente Pastor, and Fromagerie Marcel Petite

Roja Pasiega: When a Breed Shapes the Landscape

▪ Troncoso Privée Stage

Presented by QueRed: Aitor Lobato Rubio (Quesería la Lleldiria, Cantabria)

Brussels Responds to the Rural Sector: A Discussion on the Challenges Facing European Agriculture with Diego Canga

▪ Can Bech Stage · Claudio Moyano Lookout

Diego Canga, acting deputy director-general of DG AGRI (European Commission), interviewed by Pablo Rodríguez Pinilla and Soledad de Juan (Onda Agraria, Onda Cero), Lourdes Zuriaga (APAE) and Jesús López Colmenarejo (Agricultura y Ganadería magazine)

The CAP, differentiated quality labels, the EU’s trade relations (with Mercosur and other markets), and opportunities for Spanish dairy products in international expansion.

Mountain Cheeses: Territory, Generational Transition, and the Future of Rural Areas

▪ EILZA Stage · Cathedral Atrium

Roundtable Discussion · Concepción Gálvez (Candeleda Goat Cheese Cooperative, Gredos), Lluis Nel Estrada (expert on Asturian cheeses), Marta Ruiz (Quesos Río Corvera), and the Association of Mountain Cheesemakers of the Canary Islands

Mountain Livestock Farming as a Guardian of the Landscape and How to Attract Young People to the Sector: Gredos, Asturias, Cantabria, and the Canary Islands Go Head-to-Head.

Rural Development Rooted in the Local Community and the Experience of a Cheese Factory

▪ Troncoso Privée Stage

Organized by QueRed: Ignacio Robredo Buces (Quesería D’Estrabilla, Valsada, Huesca)

The Importance of Animal Nutrition

▪ Cobadú Stage · Plaza de la Marina

Organized by Cobadú

Book Presentation: “When Milk Learned to Wait”

▪ Troncoso Privée Stage

Organized by AREQ

Presentation of the QueRed Route

▪ Can Bech Stage · Claudio Moyano Lookout

Organized by QueRed: Marcelino Real Ibáñez (Arteserena S.L., Campanario, Badajoz) and Pilar Blanco (Quesería Praizal, Jabares de los Oteros, León)

Cheese and Its Connection to Gastronomy and Tourism

▪ Can Bech Stage · Claudio Moyano Lookout

Roundtable Discussion · José María Alonso (President of QueRed · Quesería Quesoba), Fernando Fregeneda (Quesería La Antigua), and Víctor López de la Parte (Vice President of the Zamora Provincial Council) · Moderator: Víctor M. Damián, President of Madrid Travel Bloggers

How to Turn Cheese into a Tourist Attraction: Regional Identity, Experiences at Cheese Factories, Communication, and Public-Private Partnerships.

Stories from Ranchers: Firsthand Accounts

▪ Cobadú Stage · Plaza de la Marina

Organized by Cobadú

Book presentation of “The Art of Cheese” with a Cantagrullas cheese tasting

▪ Troncoso Privée Stage

Presented by Rubén Valbuena, food critic, and Ignacio Medina, journalist for Madrid Fusión