A semi-matured cheese from Casares will compete at the World Cheese Awards for the first time. Queseria Crestellina on the Costa del Sol has entered its queso semicurado, a semi-cured cheese, in the international competition, which runs in Cordoba from November 12 to 15 and features close to 5,000 cheeses from around the world.
A return to competition
Crestellina has entered contests before and has received awards, but it had stayed away from them for several years. Manager Juan Ocaña told Radio Casares that the dairy had concerns about some judging systems and preferred to focus on its work at the farm.
This year’s decision to return was influenced by the event taking place in Andalucia. For the family business, it offers a chance to meet other cheesemakers, compare methods and see how its cheese is received beyond the local area.
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Winning is not the priority
Ocaña made clear that a prize is not the main aim. “More than winning another prize, what we really want is to get out of our daily routine and meet other producers, and see other ways of making cheese,” he said.
Crestellina’s entry will bring a cheese made in Casares before international judges. Manager Juan Ocaña hopes taking part will also draw attention to cheesemaking in Malaga province, and to the Payoya goat, a breed closely linked to the area’s rural landscape.
How the awards work
The World Cheese Awards is popularly known in Spain as the “World Championship of Cheese”. Judges assess entries in different categories, awarding recognitions according to the quality of each cheese rather than producing a single ranking of every entry.
With thousands of products entered, the event is a demanding test for any producer. It also gives smaller dairies the opportunity to measure their work against established names from across the international cheese sector.
Keeping tradition going
Crestellina continues to welcome visitors for cheesemaking workshops, tastings and visits to its Payoya goats. Schools, families and international visitors can take part, with activities available in other languages.
Ocaña’s niece, Erika, has recently joined the business, representing a fifth generation connected to the dairy. For the family, that continuity matters as much as any competition result, particularly as small livestock farms face growing pressure.
A name to watch in Cordoba
Medals will be awarded across the competition’s categories after judging. Whether Crestellina’s semi-cured cheese receives recognition or not, its first appearance at the World Cheese Awards puts a modest Casares local producer in front of an international audience.