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 Feria del Queso Artesanal, Villaluenga
A Cheese Fair took place at the village of Villaluenga del Rosario near Grazalema on the last weekend of February 2009. Here you could taste, compare and buy a selection of cheeses, each made in Andalusia. This event also held the first competition for Artisanal Cheeses of the Sierra de Grazalema. A cheese lovers paradise!
The event began on 'Andalusía Day' Saturday 28th Feb (11:00 to 21:00) and continued over the weekend to Sunday 1st March (11:00 to 16:00)
This event included entertainment for children, evening musical performances and cultural visits to the village.
The weekend started off with low cloud and intermitant showers but this did not deter the visitors who had flocked for this event. Sunday saw some sunshine and also the day of the competition.
Cars were parked on verges well out of the village and colourful umbrellas and macs were adorned when necassary. The main attraction, where the cheeses were laid out for sampling and selling, was luckily housed in a large weather-proof structure that could hold the crowd. Inside, a ring of stalls offered a variety of plain and elaborate cheeses made from goat's or sheep's milk.
The choices ranged from simple semi-cured or cured rounds, dried herbs or hot pepper finishes to jars of mini soft cheeses stored in virgin olive oil. Tastes began with the very mild ranging to those that could burn the roof of your mouth allowing for every one to find a cheese that suited their palate.
Many of the stall holders were displaying awards gained from previous competitions and the samples were disapearing at a fast pace. Constant supplies were needed to top up the tables and people leaving the tent had a selection of bags boasting cheeses from Aracena in the west to Cazorla in the east of Andalusia as well as those of Villaluenga itself.
Many people were walking aound the village where the bars and restaurants were crammed to bursting. At lunchtime the restaurant tables were all booked, with the bars under pressure to serve wine, beer and of course cheese to their crowds. Others had arrived prepared with snacks and picnics and a knife to cut into their recent purchases!
The traditional method of shaping the cheese while it matured was to wrap it in a band of hand woven esparto grass which was collected from the mountains. Now modern plastic moulds are used but the indented pattern copies that of the original weave.
Information boards and a video explained the modern production of these cheeses from milk collection, pasturisation to blending, moulding and storing facilities such as those within the villages of Villaluenga and El Bosque.
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Exhibitions, Religious Events and Fiestas 
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