Five cheeses, five beers. San Miguel glorifies the cream of raw milk

We invite you to find out more about the stories and reasons that make the top five cheeses on the international lactic scene different.

A raw milk-driven gastronomic journey, from shepherds’ adoration of remarkable animals to cheese makers creating culinary gems, which we will be able to learn more about at this unique event.

The adventure begins in Norway and ends in Pravia (Asturias), passing through the Basque Country on both sides of the Pyrenees.

As a unique pairing with these five supreme cheeses, beer. San Miguel playing and mixing with the powerful yet subtle flavours of cheese… Each with its own beer in perfect harmony. La San Miguel Eco, San Miguel Selecta, Casimiro Pale Ale, Alhambra Reserva Roja and Founders Centennial IPA which will be combined with  Kraftkar cheese, Artzai Gazta Queso de las Flores (a natural, smoky cheese), Rey Silo cheese and Saint Agour cheese


CHIVITE: 15 COLLECTION JEWELS

The Chivite Group will hold a vertical tasting, at which 15 vintages of wines from the Chivite 125 Collection range will be uncorked. Only 60 tasters will have the privilege of tasting these oenological jewels at an exceptional session. The tasting will be run by César Muñoz, Wine Director of the Chivite Group. Six vintages from the Chivite Colección Blanco range, six from the Chivite Colección 125 Reserva range and three from the Chivite Late Harvest Collection will be the wines to be tasted. Among the bottles to be uncorked will be wines from the 1994, 1996, 1998, 2002, 2004, 2005, etc. vintages Collection Jewels.


Break for lunch

Break for lunch


Break for lunch

Break for lunch


Break for lunch

Break for lunch


COOKING WITH

This is the most exclusive format at the congress. Complete close-up classes for only ten people, unique personal workshops that are run by the chefs on the Technical committee and some of the best guest chefs.

Monday, October 7th

15.00-16.00h. Cooking with… Begoña Rodrigo (€80)

Wednesday, October 9th

10.00-11.00h. Cooking with… Pedro Subijana (€80)