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SCIENCE, WELFARE & FUTURE

Cheese as innovation vehicle

El instituto del Queso 

The Cheese Institute is a highly specialised consultancy firm in technological and scientific processes, primary production systems and business strategic positioning in the field of raw milk and cheese.

The Cheese Institute offers practical solutions for private companies as well as for public institutions, including science, novel economic models and social innovation into the proposals in order to give the best possible service.

El Instituto del Queso

“Cheese is recognized as a non property reference for many civilizations; this universality grants cheese to be an incalculable social, cultural and economic value.

WHAT

Our Strategic Areas

The cheese Institute is formed by an international experts comitte that work along three main strategic areas

CHEESE BUSINESS FACTORY

The Cheese Business Factory is the space generated within the Cheese Institute to create, develop and promote singular projects of high innovative value in the field of raw milk and cheese.

STRATEGIC POSITIONING

The Cheese Institute offers, thanks to its human and technical resources, a specialised and innovative advice to our clients in order to develop their proposals and projects efficiently.

SCIENCE & TECHNOLOGY

The science and technology area of the Cheese Institute responds to the need to generate a direct added value to companies of grater or lesser size that produce and market milk and cheese, and working in rural economic development from a scientifically validated perspective.

WE ARE

Specialized Team

A well known and talented team in a wide range of fields

NAIARA VAZQUEZ
NAIARA VAZQUEZ
Head of Scientific Area
OSKIA YABEN
OSKIA YABEN
Head of Communication
PASCUAL CABAÑO
PASCUAL CABAÑO
Head of Innovation & Internationalization

BLOG

Our Stories

A personal notebook of interesting contents related with raw milk & cheese and the technological & scientific processes.

 

CONSUMO DE LÁCTEOS Y SU VALORACIÓN NUTRICIONAL EN LA DIETA ESPAÑOLA
La Federación Española de la Nutrición (FEN) ha publicado recientemente un informe en el que recoge datos y conclusiones sobre…
MARIDAJE DE CERVEZA Y QUESO: UN MUNDO DE SENSACIONES
Aprovechando que hoy, 7 de Agosto se celebra el día Internacional de la Cerveza, queremos hacer un guiño a esa…

NEWS

Up To Date Information

A global broadcast project

World Cheese Awards in Oviedo rescheduled, with competition returning to Spain in 2021
World Cheese Awards in Oviedo rescheduled, with competition returning to Spain in 2021
The Guild of Fine Food has announced that the World Cheese Awards will not take place in Spain this year,…
El COVID-19 obliga a flexibilizar los controles de seguridad en la cadena alimentaria
El COVID-19 obliga a flexibilizar los controles de seguridad en la cadena alimentaria
La Comisión Europea va a ofrecer a los estados miembro una mayor flexibilidad a la hora de llevar a cabo…
El Instituto del Queso concurre en la convocatoria de ayudas del FECYT
El Instituto del Queso concurre en la convocatoria de ayudas del FECYT
El Instituto del Queso ha enviado una solicitud de ayuda a la ultima convocatoria de ayudas para el Fomento de…

“I don’t think there could be a more suitable project than Cheese Institute. It is an organization that will contribute to the culture and knowledge development of products that belong to the essence of spanish gastronomic traditions”

Jose Carlos Capel
President of the Gastronomic Congress MADRID FUSIÓ & N EL PAIS Gastronomic Critic

“Cheese Institute is a great opportunity to build a neccessary co-creation space in order to point out the value of people, companies and public institutions that could develop their future in an international context, where cheese will act as vehicle to ensure the stability of its social and economic environment. This is the only way to preserve a historical and gastronomic value for the future of a society that heads towards a sustainable planet”

Carlos Yescas
Named, in 2015, as one of “the 50 hottest places, people and trend in food” by the Oberver Food Monthly suplement of The Guardian (UK). Director of Oldways Cheese Coalition (USA) and founding member of LACTEO (Latin American Cheese Training, Education and Outreach) Network. Supreme Judge for World Cheese Awards

“Luisa and her team are defining an Innovative Business Model for the raw milk sector taht will provide expertise and professionalism from several Innovation strategies: Science & Technology, Market Transfer, Creativity, business Development. These are determinant elements for the sector Competitiveness worldwide”

MARISA ARRIOLA NIETO
Managing Director BIC Gipuzkoa, reference space for innovation and active agent in the support and promotion of entrepreneurial culture in Gipuzkoa (Basque Country)
BIC Gipuzkoa
fomento san semabastian
Union Europea
oldways cheese coalition

Contact Us

Please contact us for any enquiry you might have.