The fifth ESNEKI championship brought 91 products from 35 cheesemakers to Tolosa on 6 and 7 November 2026, with producers from all seven territories of Euskal Herria taking part. ELUR MALUTA, a soft cheese in the Camembert style made by Bizkaigane, took the top award. The producer association is based in Errigoiti, in Bizkaia’s Busturialdea. It has more than 40 years of experience, and has spent about eight years diversifying into soft cheese.
The competition covered eight categories: fresh cheese, soft cheese, blue cheese, cured cow’s-milk cheese, cured sheep’s-milk cheese, cured goat’s-milk cheese, yoghurt and pasteurised cow’s milk. A jury of 20 food-sector professionals assessed appearance and flavour, along with texture and aroma. Judging began at 10:00 at Beotibar frontón on 7 November; visitors could taste the entries from 11:00, with the awards scheduled for 13:00. ELUR MALUTA won the soft-cheese category, then received the overall “champion of champions” distinction as the best cheese of Euskal Herria. Orexa Otzara and Orexa Gorria, both from Oihan Txiki, placed behind it in the soft-cheese category. Bizkaigane representative Markel Enzunza described the cheese as a product of pasture and nature.
The championship was part of the ESNEKI special dairy fair, which filled plaza Trianguloa with 26 stalls. Visitors could sample products and buy directly from producers. The fair and championship brought sector professionals and the public together. Tolosa Town Council, HAZI and the Basque Government promoted the programme, with support from organisations including Basque Culinary Center, Mantala, Esneki Zentroa-Leartiker, EFRIFE, GIFE, Euskal Esnekigileak and Tolomendi. Guided tastings organised by Euskal Herriko Gazta Mahaia with Leartiker Esneki Zentroa ran in four sessions at Beotibar.
Family activities also featured in the programme. Children tried a cow-milking simulator during Esnetan and learned to make dairy products in the Errapetik ahorainoko bidea cooking workshop. A planned Frisian cattle championship could not go ahead. Instead, Frisoi behiak ileapaindegian gave visitors a look at how the animals are prepared and cared for. The Mamitzen workshop introduced children to fresh cheese-making.
Tolosa Town Council, HAZI and the Basque Government organised ESNEKI, which also included a professional session led by Leartiker Esneki Zentroa. Participants discussed sustainability and the value of artisan cheese, as well as training challenges. Primary school pupils in Tolosa attended sessions during the week about milk production and where milk comes from.
Tolosa councillor Aitor Agirresarobe said the fair and competition brought producers’ work closer to the public. He also pointed to opportunities for younger generations to learn about the primary sector.
