Workshops
The workshops will take place at the ESNEKI Dairy Centre (Leartiker), in Markina-Xemein, where participants will have the opportunity to work directly with experts and explore different aspects of traditional and innovative dairy products.
The workshops will be held in the facilities of the Esneki Zentroa. For those arriving by private car, free parking is available adjacent to the venue.
Buses to ESNEKI are included and will depart from the Gran Hotel Silken Durango at 8:30.
Return to the same location in Durango is scheduled for 22:00 (after the Cheese Buffet).
All workshop options include a guided visit to our facilities, offering a behind the scenes look at the processes, equipment and research environments that support the Centre’s work.
OPTION 1: TRADITIONAL FRESH CHEESE AND “MAMIA”
A practical workshop focused on two pillars of Basque dairy tradition: fresh cheese and “mamia”. Participants will learn about the traditional processes and the delicate balance between texture and flavour that characterises both products.
OPTION 2: TRADITIONAL SEMI-HARD SHEEP’S MILK CHEESE
This workshop explores the production of semi-hard sheep’s milk cheese made from raw milk, an iconic product of the region. The session will cover all the production steps combining traditional methods with technical explanations.
OPTION 3: TECHNICAL TASTING OF CHEESES DEVELOPED AT ESNEKI
A guided tasting designed for participants interested in sensory evaluation and product development. Attendees will taste a selection of cheeses developed at ESNEKI, analysing texture, aroma, flavour profiles, and the technological decisions behind each cheese. This session can be combined with either of the two previous options, as the schedule will allow participants to attend both.
