Programme “Basque Dairy: Tradition Inspiring Innovation”

LANGUAGE: THE OFFICIAL LANGUAGE OF THE CONFERENCE IS ENGLISH.

Monday 19 October 2026

08:30 – 17:30
Farm and Dairy visits (5 options)

19:30 – 22:30
Joint apéro
Group dinner at a traditional Basque cider house

Tuesday 20 October 2026

9:00 – 13:00
Workshops

• Option 1: Traditional fresh cheese and “Mamia”
• Option 2: Traditional semi-hard sheep’s milk cheese
• Option 3: Technical tasting of cheeses developed at ESNEKI Dairy Centre

Including a visit to our facilities

13:00 – 14:00
FACEnetwork Work groups meetings

14:00 – 15:00
Lunch

15:00 – 17:00
FACEnetwork General Assembly

17:00 – 19:00
Cultural visit to Markina-Xemein (optional)

19:30 – 22:30
European Cheese Buffet
“Introduction to Basque folklore and gastronomy”

Wednesday 21 October 2026

Conference

9:00 – 9:30
Registration and coffee

9:30-10:00
“Welcome speeches and opening of the conference”
Local authorities and President of FACEnetwork Kerstin Jürss

10:00-10:30
Session 1
“The role of ESNEKI as a reference dairy center for the artisan dairy sector”
By Malen Sarasua, Head of ESNEKI Dairy Centre

10:30-11:00
Session 2
“Types of rennet and starter cultures used in artisan cheesemaking. Current trends.”
By Ana Arroyo/Maria Arroyo, Laboratorios Arroyo

11:00-11:30
Coffee break
Possibility to visit the poster exhibition stands

11:30-12:00
Session 3
“Practical application of metagenomic techniques to adjust cheesemaking and ripening processes, as well as to ensure the safety of dairy products”
By PhD. Igor Baroja, Head of Molecular Biology at ESNEKI Dairy Centre

12:00-12:30
Session 4
“Shepherding as a traditional practice of the Basque Country’s cheesemaking sector and its connection to our semi-hard sheep’s cheese”
By Jon and Martina, GAROA dairy

12:30-13:00
Session 5
“Presentation of a success story showing how rural areas can be revitalized through cheesemaking models that combine tradition and modernity”
By Aitor/Sarah, LA LLELDIRIA

13:00 – 14:00
Lunch
Possibility to visit the poster exhibition stands

14:00-14:30
Session 6
“Innovative cheeses made from Latxa sheep’s milk”
By Iker Izeta, ELKANO 1-GAZTAGUNE dairy

14:30-15:00
Session 7
“Diversification of goat’s milk cheeses and its impact on local tourism and gastronomy”
By Alicia Gonzalez, MORAITA dairy

15:00-16:00
Session 8
Panel discussion on “Transition of the Basque Country’s cow milk dairy sector toward more sustainable production systems”
Moderated by ESNEKI Dairy Centre.
Cow´s milk producers and artisan cheesemakers

16:00-16:30
Q&A session

16:30-17:00
Scientific Posters Awards ceremony and closing remarks