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Kraftkar Da World Cheese Awardseko Txapeldunen Artean Onena

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Kraftkar Da World Cheese Awardseko Txapeldunen Artean Onena Kraftkar da World Cheese Awardseko txapeldunen artean onena Kraftkar (Norvegia) “Champions of the Champions” lehiaketako garaile aukeratu dute gaur goizean. World Cheese Awardsetan txapeldun izan diren 18 gaztak parte hartu dute txapelketan. Agour euskal gaztandegiak meritu handiko bigarren postua lortu du. Donostia Saria, Gazta marketeko gazta onenaren saria, Rey Silos gaztandegi asturiarrarentzat izan da. Gaurko irabazleen izenak ezagutu ostean, Artzai Gazta Nazioarteko Artzaintzaren Lehen Topaketak hartu du protagonismoa. Emozioz betetako lehen egunaren ostean Euskadi-Basque Country International Cheese Festival jaialdiak bere ibilbide arrakastatsuarekin jarraituko du gaur Donostian. Atzo, munduko gazta onena aukeratu zen, Kraftkar (Norvegia). Gaur, osteguna, gaztaren jaialdi erraldoiak aurrera jarraituko du eta lehenengoz, Champions of the Champions lehiaketa ospatu da. Irabazlea atzo munduko gazta onena izendatu zuten Kraftkar (Norvegia) izan da, 80tik 75 puntu eskuratuta. Txapelketak 1988tik egun arte World Cheese Awards sarietan garaile izan direnak izan ditu testigu. Champions of the champions lehiaketan Agour euskal gaztandegiak parte hartu du. Peio Etxelekuren gaztandegiak merito handiko bigarren postua eskuratu du, 68 puntu pilatuta. Hirugarren postuan, Le Gruyère AOP Premier Cru (Suiza) sailkatu da 67 punturekin. Mundu guztiko 18 ahosabai onenez osatutako epaimahaiak aukeratu du irabazleen artean hoberena. Horien artean izan dira: Victoria Urresti, Jose Carlos Capel, Madrid Fusioneko zuzendaria, Mikel Zeberio, gastronomia kritikoa eta Elena Arzak eta Pedro Subijana sukaldariak. Aldi berean, Donostia Sariak, Gazta Marketeko, nazioarteko ekoizleen 38 standek osatutako guneko gazta onena izan da saritu du, Rey Silos asturiarra. Sari banaketan, Markel Olano, Gipuzkoako Ahaldun nagusia, Eneko Goia, Donostiako alkatea eta John Farrand, World Cheese Awardseko eta The Guild of Fine Foodeko zuzendari orokorrak parte hartu dute. Artzai Gazta Nazioarteko Artzaintzaren Lehen Topaketa Txapeldunen artean txapeldun nor den jakin ostean, lehenengoz, Artzai Gazta Nazioarteko Artzantzaintzaren Lehen Topaketa hasi da, 12.00etan. Bertan bilduko dira landa sektorean lanean ari diren teknikoak eta artzainak, taldean etorkizunari buruz gogoeta egiteko. Taldearen, kolektiboaren eta komunitatearen kontzeptuak ardatz hartuta esperientzia lokalak nazioarteko ereduekin konpartituko dira. Eztabaidak, proposamenak eta esperientziak egungo artzaintzaren inguruan. Nekazaritza eta gizartea garatzeko abeltzainak babestu eta sustatzen dituzten udalerrien Europar RED-AREQ Sarearen aurkezpena, baita garapen biojasangarriruntz doazen negozio eredu berriak. Besteak beste, ondorengoa landuko da bertan: artzaintza ikuspegi publikotik, naturaren ikuspegitik, Artzai Gazta Manifestuaren irakurketa, komunikazioa etorkizuneko kontsumitzaileei begira, Artzai Gazten lan-esperientzia eta etorkizuneko erronkak, eredu ekonomiko komertzialen adibideak, baita ikus-entzunezko proiekzioak ere. Inaugurazioan, Arantxa Tapia, Ekonomiaren Garapen eta Lehiakortasuneko sailburuak eta Ainhoa Aizpuruk, Gipuzkoako Ekonomia Foru diputatuak parte hartu dute. Halaber, egunean zehar gaztaren mundura bidaiatu eta gertutik ezagutzeko aukera eskainiko duten hitzaldi ezberdinak, nazioarteko ekoizleen 38 standetara bisita eta dastaketa gidatuak egingo dira eta gertutik jarraitu ahal izango dira Jatorri Izendapenen standak. Ondorengo 18 dira gaur Champions of the Champions lehiaketan parte hartu duten gaztandegiak: • 2016 Kraftkar, Norway • 2015/2005 Le Gruyère AOP Premier Cru, Cremo SA – von Mühlenen, Switzerland • 2014 Bath Blue, Bath Soft Cheese, UK • 2013 Montagnolo Affine, Kaserei Champignon, Germany • 2012 Manchego DO Gran Reserva, Dehesa de los Llanos, Spain • 2011 Ossau Iraty, Fromagerie Agour, France • 2010 Cornish Blue, Cornish Blue Cheese Company, England • 2006 Ossau Iraty, Fromagerie Agour, France • 2004 Camembert de Normandie AOC, Isigny Ste. Mère, France • 2003 Chevre d’Or Camembert, Eurial-Poitouaine/Eurilait, France • 2002 Reserve Gruyère, Von Mühlenen entered by H T Webb, Switzerland • 2001 Camembert Super Medaillon, Isigny Ste. Mère, France • 2001 Mature Cheddar, Carbery, Ireland • 1999 Kollumer 18 months (Old Dutch Master), Frico Cheese, Holland • 1996 Lord of the Hundreds, Traditional Cheese Dairy, England • 1995 Blue Shropshire, Cropwell Bishop Creamery, England • 1992 Le Gruyère Premier Cru, Von Mühlenen, Switzerland • 1989 Blue Stilton, Dairy Crest Foods, Hartington, England .
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