{"id":12499,"date":"2026-09-18T19:32:27","date_gmt":"2026-09-18T17:32:27","guid":{"rendered":"https:\/\/fromago.info\/12499\/"},"modified":"2026-09-18T19:33:28","modified_gmt":"2026-09-18T17:33:28","slug":"12499","status":"publish","type":"post","link":"https:\/\/fromago.info\/en\/12499\/","title":{"rendered":""},"content":{"rendered":"\n<div class=\"fromago-pr\" style=\"max-width:820px;margin:0 auto;color:#2C2118;line-height:1.75;font-size:17px;\">\n  <style>\n    @keyframes fprIn{from{opacity:0;transform:translateY(16px)}to{opacity:1;transform:translateY(0)}}\n    .fromago-pr .anim{animation:fprIn .7s cubic-bezier(.2,.7,.2,1) both}\n    .fromago-pr .stat{transition:transform .2s ease}\n    .fromago-pr .stat:hover{transform:translateY(-4px)}\n    .fromago-pr figure{margin:0;}\n    .fromago-pr .foto{transition:transform .2s ease,box-shadow .2s ease}\n    .fromago-pr .foto:hover{transform:scale(1.01);box-shadow:0 10px 28px rgba(44,33,24,.2)}\n    .fromago-pr .paso{transition:transform .15s ease,box-shadow .15s ease}\n    .fromago-pr .paso:hover{transform:translateY(-3px);box-shadow:0 8px 20px rgba(44,33,24,.12)}\n    @media(max-width:560px){.fromago-pr .stat{min-width:100%!important}.fromago-pr .paso{min-width:100%!important}.fromago-pr .dupla{flex-direction:column}.fromago-pr .dupla img{width:100%!important;height:auto!important}}\n  <\/style>\n\n  <!-- LEAD -->\n  <p class=\"anim\" style=\"font-size:20px;line-height:1.6;background:linear-gradient(180deg,#FDFAF2,#F6EDD9);border-left:6px solid #B5781A;border-radius:12px;padding:20px 24px;margin:0 0 28px;\">\n    La mejor tabla de quesos de Espa\u00f1a se ha servido este viernes en Zamora, y la ha montado <strong>Juan David Marco<\/strong>, primer ma\u00eetre y responsable del carro de quesos del <strong>restaurante Saddle<\/strong> de Madrid, distinguido con una estrella Michelin y dos soles Repsol. Se ha impuesto en la final del <strong>III Concurso Nacional a la Mejor Tabla de Quesos en Hosteler\u00eda<\/strong>, celebrada en el Palacio de la Encarnaci\u00f3n ante el p\u00fablico de FROMAGO, y se lleva el Trofeo FROMAGO 2026, la medalla de oro y 500 euros. El certamen, organizado por <strong>EILZA<\/strong> con el patrocinio de <strong>INLAC<\/strong>, reconoce al profesional de sala que mejor selecciona, corta, presenta y explica el queso ante el cliente.\n  <\/p>\n\n  <!-- IMAGEN PRINCIPAL -->\n  <figure class=\"anim\" style=\"margin:0 auto 32px;max-width:820px;\">\n    <img decoding=\"async\" class=\"foto\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Concurso-tartas-de-queso-FROMAGO-25.jpeg\" alt=\"Juan David Marco, del restaurante Saddle de Madrid, ganador del III Concurso Nacional a la Mejor Tabla de Quesos en Hosteler\u00eda en FROMAGO 2026\" style=\"width:100%;height:auto;border-radius:14px;display:block;box-shadow:0 6px 20px rgba(44,33,24,.12);\" \/>\n    <figcaption style=\"margin-top:10px;font-size:14px;color:#6E6051;text-align:center;\">Juan David Marco, del restaurante Saddle de Madrid, ganador de la Mejor Tabla de Quesos en Hosteler\u00eda 2026.<\/figcaption>\n  <\/figure>\n\n  <!-- STATS -->\n  <div style=\"display:flex;flex-wrap:wrap;gap:16px;margin:0 0 32px;\">\n    <div class=\"stat anim\" style=\"flex:1;min-width:180px;background:#FBEFD6;border-radius:14px;padding:22px;text-align:center;\">\n      <div style=\"font-size:46px;font-weight:800;color:#8F5C0C;line-height:1;\">6<\/div>\n      <div style=\"margin-top:8px;font-weight:600;color:#6E6051;\">quesos distintos, como m\u00ednimo, en cada tabla<\/div>\n    <\/div>\n    <div class=\"stat anim\" style=\"flex:1;min-width:180px;background:#E2F0EC;border-radius:14px;padding:22px;text-align:center;animation-delay:.08s;\">\n      <div style=\"font-size:46px;font-weight:800;color:#2E7D6B;line-height:1;\">15<\/div>\n      <div style=\"margin-top:8px;font-weight:600;color:#6E6051;\">minutos para cortar, montar y presentar<\/div>\n    <\/div>\n    <div class=\"stat anim\" style=\"flex:1;min-width:180px;background:#E2EDF4;border-radius:14px;padding:22px;text-align:center;animation-delay:.16s;\">\n      <div style=\"font-size:46px;font-weight:800;color:#2F76A6;line-height:1;\">300 g<\/div>\n      <div style=\"margin-top:8px;font-weight:600;color:#6E6051;\">de peso m\u00e1ximo para una tabla de dos personas<\/div>\n    <\/div>\n  <\/div>\n\n  <!-- CUERPO -->\n  <p class=\"anim\"><strong>Zamora.<\/strong> En un restaurante, la tabla de quesos es el momento en que el producto sale de la cocina y se cuenta en la mesa: qui\u00e9n lo hace, de qu\u00e9 leche, cu\u00e1nto tiempo lleva madurando y con qu\u00e9 acompa\u00f1arlo. Ese oficio de sala es el que premia este concurso, que en solo tres ediciones se ha convertido en una referencia nacional para ma\u00eetres, jefes de sala y responsables de carro de quesos. La final de 2026, segunda de las tres que <a href=\"https:\/\/fromago.info\/feria-del-queso-zamora\/\" style=\"color:#8F5C0C;font-weight:700;\">la feria del queso de Zamora<\/a> acoge esta semana, ha reunido a profesionales llegados de distintos puntos de Espa\u00f1a con un objetivo com\u00fan: demostrar que una tabla bien servida es tan importante como un queso bien hecho.<\/p>\n\n  <h2 style=\"color:#2E7D6B;font-weight:800;font-size:26px;margin:38px 0 16px;\">Dos pruebas y cien puntos<\/h2>\n\n  <p class=\"anim\">El concurso arranc\u00f3 con un <strong>cuestionario de veinte preguntas<\/strong> sobre el mundo del queso, resuelto por todos los finalistas al mismo tiempo en diez minutos y con un peso de 20 puntos sobre 100. Los 80 restantes se decidieron en la prueba central: <strong>quince minutos para preparar una tabla para dos personas<\/strong> con un m\u00ednimo de seis quesos distintos y un peso m\u00e1ximo de 300 gramos, sobre un soporte aportado por cada concursante. Una particularidad de FROMAGO: los acompa\u00f1amientos y elementos decorativos deb\u00edan conseguirse entre los propios expositores de la feria, con un mapa del recinto en la mano.<\/p>\n\n  <div class=\"anim\" style=\"display:flex;flex-wrap:wrap;gap:14px;margin:20px 0 28px;\">\n    <div class=\"paso\" style=\"flex:1;min-width:180px;background:#FBEFD6;border-radius:14px;padding:18px 20px;border-top:4px solid #B5781A;\">\n      <div style=\"font-size:12px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#8F5C0C;margin-bottom:6px;\">Hasta 20 puntos<\/div>\n      <div style=\"font-weight:700;margin-bottom:4px;\">Corte<\/div>\n      <div style=\"font-size:15px;color:#6E6051;\">Limpieza, regularidad y peso de cada cu\u00f1a.<\/div>\n    <\/div>\n    <div class=\"paso\" style=\"flex:1;min-width:180px;background:#E2F0EC;border-radius:14px;padding:18px 20px;border-top:4px solid #2E7D6B;\">\n      <div style=\"font-size:12px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#2E7D6B;margin-bottom:6px;\">Hasta 20 puntos<\/div>\n      <div style=\"font-weight:700;margin-bottom:4px;\">Presentaci\u00f3n<\/div>\n      <div style=\"font-size:15px;color:#6E6051;\">Orden, equilibrio y puesta en escena de la tabla.<\/div>\n    <\/div>\n    <div class=\"paso\" style=\"flex:1;min-width:180px;background:#E2EDF4;border-radius:14px;padding:18px 20px;border-top:4px solid #2F76A6;\">\n      <div style=\"font-size:12px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#2F76A6;margin-bottom:6px;\">Hasta 20 puntos<\/div>\n      <div style=\"font-weight:700;margin-bottom:4px;\">Acompa\u00f1amientos y maridaje<\/div>\n      <div style=\"font-size:15px;color:#6E6051;\">Criterio en la elecci\u00f3n de lo que rodea al queso.<\/div>\n    <\/div>\n    <div class=\"paso\" style=\"flex:1;min-width:180px;background:#FBEFD6;border-radius:14px;padding:18px 20px;border-top:4px solid #B5781A;\">\n      <div style=\"font-size:12px;font-weight:700;letter-spacing:.08em;text-transform:uppercase;color:#8F5C0C;margin-bottom:6px;\">Hasta 20 puntos<\/div>\n      <div style=\"font-weight:700;margin-bottom:4px;\">Explicaci\u00f3n y defensa<\/div>\n      <div style=\"font-size:15px;color:#6E6051;\">Cinco minutos para contar la tabla ante el jurado.<\/div>\n    <\/div>\n  <\/div>\n\n  <p class=\"anim\">Con esos criterios, un jurado formado por profesionales de referencia del sector quesero, la hosteler\u00eda y el periodismo gastron\u00f3mico otorg\u00f3 la m\u00e1xima puntuaci\u00f3n a la propuesta de Juan David Marco, que en su d\u00eda a d\u00eda es quien selecciona, cuida y sirve el carro de quesos de uno de los restaurantes m\u00e1s reconocidos de Madrid. Su victoria llega solo un d\u00eda despu\u00e9s de haber disputado tambi\u00e9n la final del Mejor Maestro Fromelier de Espa\u00f1a, en la que fue uno de los siete finalistas.<\/p>\n\n  <figure class=\"anim\" style=\"margin:28px auto;max-width:820px;\">\n    <div class=\"dupla\" style=\"display:flex;gap:16px;\">\n      <img decoding=\"async\" class=\"foto\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Concurso-tartas-de-queso-FROMAGO-22.jpeg\" alt=\"Los finalistas del III Concurso Nacional a la Mejor Tabla de Quesos en Hosteler\u00eda, en el Palacio de la Encarnaci\u00f3n durante FROMAGO 2026\" style=\"flex:1;min-width:0;width:50%;height:360px;object-fit:cover;object-position:center top;border-radius:14px;display:block;\" \/>\n      <img decoding=\"async\" class=\"foto\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Concurso-tartas-de-queso-FROMAGO-10.jpeg\" alt=\"Tablas de quesos elaboradas por los finalistas del III Concurso Nacional a la Mejor Tabla de Quesos en Hosteler\u00eda en FROMAGO 2026\" style=\"flex:1;min-width:0;width:50%;height:360px;object-fit:cover;object-position:center top;border-radius:14px;display:block;\" \/>\n    <\/div>\n    <figcaption style=\"margin-top:10px;font-size:14px;color:#6E6051;text-align:center;\">Los finalistas del concurso y las tablas presentadas ante el jurado.<\/figcaption>\n  <\/figure>\n\n  <h2 style=\"color:#8F5C0C;font-weight:800;font-size:26px;margin:38px 0 14px;\">El queso, tambi\u00e9n en sala<\/h2>\n\n  <p class=\"anim\">Los tres concursos nacionales de FROMAGO \u2014Mejor Maestro Fromelier, Mejor Tabla de Quesos en Hosteler\u00eda y, desde este a\u00f1o, Mejor Tarta de Queso\u2014 comparten una misma idea: el queso necesita profesionales que lo entiendan y lo sepan transmitir, tanto detr\u00e1s del mostrador como en la mesa del restaurante. Para EILZA, escuela l\u00e1ctea que organiza los cert\u00e1menes, reconocer ese trabajo es una forma de completar la cadena que empieza en la ganader\u00eda y termina en el cliente. Este viernes, esa cadena se ha cerrado en Zamora con una tabla de seis quesos.<\/p>\n\n  <h2 style=\"color:#2F76A6;font-weight:800;font-size:26px;margin:38px 0 14px;\">Esta tarde, la Mejor Tarta de Queso de Espa\u00f1a<\/h2>\n\n  <p class=\"anim\">Los concursos de FROMAGO se cierran hoy con el estreno del <strong>I Concurso Nacional a la Mejor Tarta de Queso de Espa\u00f1a<\/strong>, que llega con <strong>17 finalistas<\/strong> tras una demanda que oblig\u00f3 a la organizaci\u00f3n a ampliar plazas. La final se celebra a las <strong>18:00 h<\/strong> en el Palacio de la Encarnaci\u00f3n, abierta al p\u00fablico, y la entrega de premios est\u00e1 prevista a las 20:30 h.<\/p>\n\n  <!-- CTA -->\n  <div class=\"anim\" style=\"background:linear-gradient(135deg,#C8881E,#8F5C0C);color:#fff;border-radius:16px;padding:26px 28px;margin:32px 0;\">\n    <div style=\"font-size:22px;font-weight:800;margin-bottom:8px;\">FROMAGO sigue hasta el domingo<\/div>\n    <p style=\"margin:0;color:#FBF6E9;font-size:16px;line-height:1.6;\">Hasta el <strong style=\"color:#fff;\">20 de septiembre<\/strong> en Zamora, con entrada gratuita y m\u00e1s de 200 actividades.<\/p>\n    <p style=\"margin:14px 0 0;font-size:16px;\">&#x1f5d3;&#xfe0f; <a href=\"https:\/\/fromago.info\/en\/activity-finder\/\" style=\"color:#fff;font-weight:700;\">Consulta el programa y dise\u00f1a tu FROMAGO<\/a><\/p>\n  <\/div>\n\n  <!-- RESUMEN R\u00c1PIDO -->\n  <div class=\"anim\" style=\"border:2px dashed #B5781A55;background:#FBF6EA;border-radius:14px;padding:22px 24px;margin:34px 0 0;\">\n    <div style=\"font-weight:800;color:#8F5C0C;text-transform:uppercase;letter-spacing:1.5px;font-size:14px;margin-bottom:14px;\">&#x26a1; Resumen r\u00e1pido<\/div>\n    <div style=\"display:flex;flex-wrap:wrap;gap:10px;\">\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f3c6; <strong>Juan David Marco<\/strong> (Saddle, Madrid), Mejor Tabla de Quesos en Hosteler\u00eda 2026<\/span>\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f9c0; <strong>6 quesos<\/strong> \u00b7 300 g \u00b7 15 minutos<\/span>\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f4dd; Test de 20 preguntas + tabla para dos personas<\/span>\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f4cd; Palacio de la Encarnaci\u00f3n \u00b7 viernes 18<\/span>\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f91d; Organiza <strong>EILZA<\/strong> \u00b7 patrocina <strong>INLAC<\/strong><\/span>\n      <span style=\"background:#fff;border:1px solid #E2D8C0;border-radius:12px;padding:8px 14px;font-size:15px;\">&#x1f370; Hoy 18:00: final de la <strong>Mejor Tarta de Queso<\/strong><\/span>\n    <\/div>\n  <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Juan David Marco, head ma\u00eetre d\u2019 and cheese station manager at Saddle restaurant in Madrid, which holds one Michelin star and two Repsol Suns, won the 3rd National Competition for the Best Cheese Board in the Hospitality Industry this Friday at the Palacio de la Encarnaci\u00f3n. The competition was organized by EILZA and sponsored by INLAC as part of FROMAGO. The title recognizes the front-of-house professional who best selects, cuts, presents, and explains cheese to customers. <\/p>\n","protected":false},"author":1,"featured_media":12487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[185],"tags":[],"class_list":["post-12499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The winner of the award for the best cheese board in the hospitality industry has been announced<\/title>\n<meta name=\"description\" content=\"The head ma\u00eetre d&#039; at Madrid&#039;s Saddle restaurant won the 3rd National Competition for the Best Cheese Board in the Hospitality Industry at FROMAGO: six cheeses, 300 grams, and 15 minutes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromago.info\/en\/12499\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The winner of the award for the best cheese board in the hospitality industry has been announced\" \/>\n<meta property=\"og:description\" content=\"The head ma\u00eetre d&#039; at Madrid&#039;s Saddle restaurant won the 3rd National Competition for the Best Cheese Board in the Hospitality Industry at FROMAGO: six cheeses, 300 grams, and 15 minutes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fromago.info\/en\/12499\/\" \/>\n<meta property=\"og:site_name\" content=\"FROMAGO Cheese Experience \u00b7 Zamora\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/FromagoZamora\/\" \/>\n<meta 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