The third edition of the Catalan Artisan Cheese Forum, rebranded as Formatgem!, will be held this weekend at the Palau Firal de Girona. The venue will open its doors on Saturday, March 14 and Sunday, March 15, from 10:00 to 20:00, to welcome professionals, producers, and the general public around Catalan artisan cheese.
More than 200 cheeses from Catalonia in the Palau Firal
The organization of the event is run by the Catalan Association of Artisanal Cheese Farmers and Producers (Acrefa). The program will bring together more than 200 cheeses from all over Catalonia, consolidating the event as one of the main showcases for the sector in the territory. The Girona Hospitality School will actively collaborate in different activities throughout the weekend.
Institutional presentation and representation of the sector
The official presentation of the third edition of Formatgem! took place last Tuesday at the Diputació de Girona. Participating in the event were Miquel Noguer, president of the Diputació de Girona, Vanessa Peiró, deputy for Girona Excel·lent i Mercats, and producers Mariona Collell, from L'Aubreda, and Pablo García, from La Balda, representing Acrefa.
Tastings, workshops and gastronomic proposals
The program of activities includes tastings and workshops led by professionals from the sector. Jon García, from Jon Cake, will present cheesecakes made with artisan Catalan product. Alba Plana, from Abricoc, will give a cheese board workshop. Enric Plensa, from Celler d'en Xiqui, will lead a pairing of artisan beers and Girona cheeses. Bruno Cabral, from La Caseïna, will offer a proposal of blue cheeses and chocolate. Aleix Solé and the Gremi de Flequers de les Comarques Gironines will also participate, as well as Marc and Maria, from Cal Formatger.
In parallel, the Albera Dinàmica tasting, dedicated to natural wines, and the Girona Excel·lent tasting, led by Pep Nogué, will be held. In addition, Kike Ojanguren, from 12 Graus, will present an activity that connects bicycle, territory, and cheese dairies.
Contests, talks and family activities
One of the central themes will be the III Catalan Artisan Cheese Competition. The link between Catalan artisan cheese and professional cuisine will be addressed in the talk "What if we cooked with local cheese?", which will include a table of equivalences between international cheeses and Catalan artisan cheeses. Philippe Regol, Marc Casanovas, Carme Picas, Àlex Carrera, and Paula Fonollà will participate in the talk, with Isabel Tutusaus as moderator.
The event will offer musical performances and workshops aimed at both families and adults, including sessions to learn how to make mató and fresh cheese. The program includes a popular tartifletada by Cal Formatger, open to all attendees.