The best cheese? Eneko Goiburu’s, from Segura

Eneko Goiburu con su queso premiado
Eneko Goiburu con su queso premiado

The shepherd from Segura managed to win the XLVIII Ordizia Cheese Competition among the 45 shepherds of cheese made with raw milk from latxa or carranzana sheep who competed for the prestigious prize. The Hotel Cisne in Zaragoza managed to win half a cheese for 9,400 euros.

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The shepherd from Segura won the fourth txapela of the Ondarre farmhouse, while the second prize went to Joseba Insausti and the third to Beñat Egaña.

This year's jury was made up of chefs such as Martín Berasategui, Hilario Arbelaitz, Xabier Zabaleta, Eva Arzak, Angel González and Andoni Luis Aduriz, who chose the five winning cheeses from among the 14 dairy products selected for the final, of which 7 were from Gipuzkoa, 4 from Navarre and 3 from Alava.

El jurado de esta edición 2021, entre los que destacan Aduriz, Berasategui o Arbelaitz.
The jury for this 2021 edition, including Aduriz, Berasategui and Arbelaitz.

Segura's Ondarre farmhouse

After winning the prize, Eneko Goiburu recalled that "my grandfather won this competition for the first time in 1970. Then my parents in 1995 and 2014, and today, the Goiburu family have won our fourth txapela!".

More than forty years have passed since that first great prize won by Eneko's grandfather and, as he pointed out, "this fourth txapela is the recognition of many years working as shepherds. My ancestors have made a living from this trade, from shepherding, and following in the footsteps of my grandfather Xanti and my parents is very satisfying for me".

His grandfather Xanti, as he recalled, followed in his father's footsteps, as did Eneko and his father, Felix Goiburu, with whom his mother Karmele Murua has worked, all of them, "shepherds and cheese makers in the Segura's Ondarre farmhouse".

Eneko Goiburu con sus padres.

Every year its 150 ewes

produce milk to make

about 2,000 kilos of cheese

You can't lose:

Les vagues arrivent ! En septembre, vous pourrez profiter du spectacle des vagues qui se brisent contre divers points de notre côte, créant des moments vraiment spectaculaires. Si vous voulez en profiter en direct... n'oubliez pas votre imperméable ! La zone la plus connue et la plus photographiée pour voir les vagues est le Paseo Nuevo, à la hauteur de la sculpture d'Oteiza. Ce coin est un brise-lames où l'on peut voir des vagues se briser à plus de 10 mètres de haut. Si la météo est très mauvaise, l'accès à la promenade est généralement coupé, mais vous pouvez profiter du spectacle depuis le mont Urgull. El Peine del Viento est aussi un endroit idéal pour s'amuser avec les vagues. La fusion entre la bravoure de la mer, la force des sculptures en fer de Chillida et l'enclave conçue par Peña Ganchegui ont élevé son caractère naturel d'une œuvre d'art contemporaine à un lieu de rencontre et de détente pour les habitants de Saint-Sébastien et les touristes. Il y a un tunnel souterrain par lequel l'eau pénètre avec force lorsque la marée est forte et expulse des jets d'eau à travers les trous qui sont activés afin que chacun puisse profiter du spectacle offert par les vagues.

Euskadi promotes its nature with National Geographic

A team of professionals from the publication has visited various coastal and nature resources in the Basque Country to produce a series of reports and videos. The Department of Tourism has activated this campaign aimed at the European and US markets.

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Ordizia Cheese Competition 2021 Classification

               1 Eneko Goiburu Murua, 1.720 points

               2 Joseba Insausti Mujika, 1.706 points

               3 Beñat Egaña Albizu, 1.688 points

               4 Marta Pérez Loperena, 1.682 points

               5 Unai Lekuona Ruiz de Luzuriaga, 1.666 points

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