The best cheese? Eneko Goiburu’s, from Segura
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.
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.
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".
Every year its 150 ewes
produce milk to make
about 2,000 kilos of cheese
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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