In our continuous search for excellence, Grupo Ganaderos de Fuerteventura has not ceased in recent years to explore new ways to improve both the quality of our products – a quality endorsed by several regional, national and international awards – and the expansion and marketing of our cheeses, which are now present on four continents.
All of this without forgetting our roots: our land, our landscape and the cheese-making tradition of Fuerteventura that makes up our DNA and gives our cheeses the flavour and identity that characterises us in the world.
And this constant concern has led us to present the Showcooking formula at various fairs and events in which we have participated, always with a philosophy of Km0 product where Indian tuno, goat meat, banana and avocado or our coastal fish combined with our cheeses and the hand of Chef Ale de la Nuez came into play.
The results were recipes as suggestive as Baifo stew packet, wasacaca and hard pride Maxorata cheese, Shrimp Burrito, guacamole and smoked Selectum cheese, Salmorejo garnishe with fresh Maxorata cheese and Indian tuno, Goat meat pâté and cream of medium ripe paprika coatted Selectum cheese or El Tofio fresh cheese, banana and dulce de leche dessert.
These recipes, prepared and commented step by step with a large number of people in attendance, delighted those present at each event, ending with the tasting of the resulting dishes.