.png.transform/rendition-xs/image_image%20(1).png "Feder")
Oct 05 2026
Cremositos del Zújar Named Best Cheese at Spain’s Cheese Awards 2026
Extremadura cheesemaker Arteserena won the top prize for its outstanding sheep cheese ‘Cremositos del Zújar’ at the latest Best Cheeses of 2026 Awards. The Extremadura cheese, produced in the Campanario, Badajoz, was a double award winner, taking home the maximum overall distinction as the Special Prize Winner for Best Cheese of 2026, as well as Best Matured Sheep Cheese.
The Ministry of Agriculture, Fisheries, and Food presented the Alimentos de España awards to the best cheeses of 2026, highlighting the rich artistry and variety from Spain’s finest cheesemakers. The awards took place at the Laboratorio Arbitral Agroalimentario de Santander in Santander, Cantabria. A jury of industry experts conducted blind tasting sessions to determine the award-winning cheeses, including cow, sheep, goat, and blended milk varieties. In addition, chemical tests and microbiological analyses were conducted to further determine the quality of each cheese.
Other winners included Alcaidús, a PDO Mahón-Menorca cow cheese, and frequent award-winner Savel, a blue cheese from prestigious cheesemaker Arias Moniz, produced in Lugo, Galicia.
Alimentos de España Awards for the Best Cheeses of 2026
Here is the list of award winners in full:
Special Award/Best Overall & Best Matured Sheep Cheese: Cremositos del Zújar
(Arteserena S.L., Campanario, Badajoz). Intensely earthy flavor with an elegant, buttery, melt-in-the-mouth texture, and a pleasant bitter finish.
Best Matured Cow Cheese: Alcaidús (PDO Mahón-Menorca, Alaior, Illes Balears). A firm texture and rich, tangy flavor, with a slightly salty, fresh butteriness. Pair with a light Merlot or a young Tempranillo
Best Matured Goat Cheese: Tío Resti (PDO Queso de Murcia al Vino / Especialidades Lácteas, Caravaca de la Cruz, Murcia). A buttery and creamy mouthfeel is complemented by a light acidity and fruity notes resulting from the cheese’s traditional red wine maceration. Pair with a Monastrell from DO Jumilla or DO Bullas.
Best Mature Mixed Cheese: Pajarete (Curado de Mezcla con Manteca Ibérica y Romero Silvestre, Villamartín, Cádiz). A balanced, buttery profile with clear notes of sheep and goat milk, and aromas of wild rosemary. Pair with a local Oloroso or Amontillado sherry.
Best Blue/Mold-Ripened Cheese: Savel (Airas Moniz, Chantada, Lugo). A creamy blue cheese made from Jersey cow’s milk, with a rich, well-balanced flavor with hints of fruit and subtle spices. Pair with a crisp, dry cava.
Spain produces more than 200 premium cheeses across its 17 autonomous regions, 27 of which come with a Protected Designation of Origin (PDO). In 2025, Spain exported €881 million worth of cheese, with the UK, the US, France, Italy, and Portugal as the major markets. Expect more award winning Spanish cheeses at the upcoming World Cheese Awards this November.