2025: Strengthening Sector Ties and Promoting Research

The year 2025 has been particularly significant for Leartiker–Esneki Zentroa. Closely following the challenges and opportunities facing the dairy sector both locally and internationally, we have remained firmly committed to our main objectives: conducting research aligned with sector needs, promoting development and innovation in the dairy field, and effectively transferring specialised knowledge. The projects, collaborations, events and knowledge transfer sessions carried out throughout the year have reinforced our work and, at the same time, provided new tools to drive the future of the value chain of the dairy sector.

The year 2025 has been a milestone for Leartiker–Esneki Zentroa, both in terms of the evolution of the projects developed and the new challenges tackled, as well as the strengthening of a close and fruitful relationship with the sector. Throughout the year, our activity has focused on promoting the value chain of the dairy sector, providing scientific and technical rigour and specialised knowledge to all the agents that comprise it.

The research projects promoted to respond to the needs of the sector, innovation initiatives aimed at developing new products, the practical transfer of knowledge, participation in trade fairs and specialised conferences, and ongoing communication work have been the cornerstones of our annual activity.

Research, Development and Innovation Projects

In the field of research, 2025 has brought significant advances for our activity. The development of the internal project BEHITEK (Basque Government) and the MILKSUIT project (Cooperation Aid 2024, co-financed by the Basque Government and the European Agricultural Fund for Rural Development (EAFRD)) in collaboration with NEIKER and four dairy producers, has allowed us to analyse in depth practices applied in dairy farms, assessing their impact on milk quality and their suitability for cheese making.

Thanks to these projects, we have identified the main factors that determine the composition of cow’s milk and its technological properties, and we have analysed in detail how different aspects of livestock management, such as handling, feeding and other production parameters, influence the technological milk quality. This knowledge has enabled us to implement the necessary process adjustments to optimise the production of mature cow’s milk cheeses, ensuring that we obtain products of the highest quality.

Internationally, 2025 has also been a decisive year for Esneki Zentroa, reinforcing its role as a leading industry player thanks to its leadership and coordination of two strategic European projects: KNOW N CHEESE (Interreg POCTEFA) and DAIRITAL (Interreg SUDOE). In the KNOW N CHEESE project, in addition to assuming the overall coordination of the consortium, Esneki Zentroa has carried out intensive research in critical areas such as food safety, emerging risks (including STEC, toxins and fermentation defects) and the impact of climate change on the technological properties of milk. This work, together with the pilot development of new dairy products in the POCTEFA territory and in collaboration with the rest of the consortium, has made it possible to articulate an innovative training framework aimed at both producers and research staff, as well as strengthening awareness-raising actions aimed at consumers. Esneki Zentroa has led this area together with HAZI Fundazioa, a joint effort that will be consolidated in 2026 as a benchmark in training based on science, tradition and innovation.

In the DAIRITAL project, Esneki Zentroa is responsible for overall project leadership and, together with HAZI Fundazioa, plays a key role in coordinating communication. This collaboration ensures technical consistency, guarantees adequate visibility for the project and facilitates the effective transfer of the knowledge generated to livestock farmers, cheese makers, industry stakeholders and all the partners involved. At a technical level, Esneki Zentroa performs fundamental functions: it assesses the impact of environmental and digital transitionson milk properties; analyses the changes resulting from robotic milking; validates MIR technologies; and participates in the development of new digital tools, including the future app designed to detect defects in cheese, currently in the definition and tendering phase. All of these lines of work consolidate Esneki Zentroa as a scientific benchmark and strategic coordinator in south-western Europe, promoting the modernisation, digitalisation and sustainability of the dairy sector.

We have also promoted new research projects in the field of food safety, including the SHIGA (Basque Government) and CRISPR projects. The SHIGA project aims to develop a faster, simpler and more cost-effective method for detecting Shiga toxin-producing Escherichia coli (STEC) in milk and dairy products. This pathogen is particularly relevant to public health due to its possible link to cheeses made from raw milk.

On the other hand, through the CRISPR project, we are applying CRISPR-Cas9 technology to inactivate bacteria that have specific genes in complex food matrices. In a context marked by increasing antibiotic resistance and the need for precise management of microbial communities, this technology opens the door to transforming these communities in a selective and highly controlled manner.

The results of both projects not only seek to consolidate existing scientific knowledge, but also to lay the foundations for the development of new research tools and future practical biotechnological applications. This will strengthen the safety and competitiveness of the dairy sector in the Basque Country, moving towards a more robust, innovative and sustainable production model.

On the other hand, we have carried out several development and innovation projects throughout the year. Among them, our collaboration with La Oveja Vasca cheese dairy in Chile stands out. Once again, we had the opportunity to travel there to offer specialised technical advice, contributing to the diversification and added value of the cheeses they produce.

The progress made during the last financial year has yielded very positive results: the cheeses developed as a result of our collaboration have won four awards at the Encuentro Quesos de Chile international cheese competition. This recognition demonstrates the effectiveness of the work carried out and reinforces the strength of the collaboration.

Of particular note is Auntzai Urdina cheese, developed in collaboration with the Moraita dairy and incorporated by HAZI Fundazioa into the Gaztaberri range as a new product. Likewise, the first collaboration with the newly created Giberri Gazta cheese dairy has yielded excellent results, enabling the development of a new range of goat’s milk cheeses and helping to strengthen the positioning of this young cheese dairy. In our work with Xarrondo, we have developed new fermented dairy products, creating a specific line based on local raw materials. In addition, we have carried out various innovative developments in other cheese dairies, including Ekia (Navarra), Lleldiria (Cantabria), O Rexo (Galicia) and Caprarius (Fuerteventura), adapting to the particularities of each territory and the needs of its producers.

The common goal of all these collaborations has been product diversification, quality improvement and the achievement of a stronger market position. These projects highlight the strategic role played by Esneki Zentroa in the sector: providing added value to producers, promoting technical innovation and offering effective tools for successful marketing.

Technological advice and knowledge transfer

Over the last year, we have worked with numerous cheese makers in the Basque Country and the rest of Spain, promoting innovation and offering specialised technical advice. By adapting to very diverse production models and realities, we have managed to transfer our knowledge effectively, providing personalised responses to the specific needs of each cheese maker.

As a result, we have contributed to the development and diversification of new products, the optimisation of production processes, the improvement of the quality of the final product, the design of self-control plans and, in general, the strengthening of the sector’s competitiveness.

In addition, nearly 100 professionals have participated in the specialised training sessions we have offered over the last year. These training courses have covered topics related to the technology of different types of cheese and dairy products, as well as advanced sessions on ripening, thanks to our collaboration agreement with MONS Formation. It is also worth noting that this year we were once again joined by David Asher, who gave a training session focused on the vision of natural cheese making and artisanal techniques, providing a valuable approach that was greatly appreciated by the participants.

Learning about the diverse realities of the cheese sector

Throughout the year, we have had the opportunity to visit cheese dairies in different countries and regions, gaining first-hand knowledge of the diversity of realities that make up the sector. In addition to the nearby cheese dairies in Cantabria and Galicia, we have expanded our activity to the Canary Islands, Central Europe and South America, enriching our professional perspective and strengthening our international relations.

At the beginning of the year, we received an invitation from the 7 Familias Dairy cheese dairy in Bolivia to learn more about the needs and challenges of the country’s dairy sector. This visit allowed us to closely analyse the daily reality of Bolivian producers, identify their main opportunities for development and explore new avenues of collaboration aimed at improving the sector’s competitiveness.

We also visited the Canary Islands for the annual meeting of QueRed, the national network of artisan and farmhouse cheese makers. This meeting provided an enriching space to share new trends in the sector, promote the exchange of experiences and jointly address the common challenges that the sector will face in the coming years.

In addition, as part of the FACENetwork (Farmhouse and Artisan Cheese & Dairy Producers European Network) meeting, we had the opportunity to visit several artisan cheese dairies in Slovenia and Croatia. This experience offered us a unique opportunity to learn about sustainable cheese-making models in Central Europe: practices that combine tradition and innovation in a balanced way, as well as a constant effort to preserve a strong local gastronomic identity. These technical visits have enriched our perspective and provided an excellent opportunity to strengthen our relationship with international networks, laying the foundations for developing new strategic collaborations in the future.

Finally, the meeting held in Rovinj (Croatia) was not only a fruitful professional gathering: we returned home with a new challenge. Esneki Zentroa will be responsible for organising the FACENetwork meeting in 2026. This recognition reflects the confidence that the international network has in our work and, at the same time, represents a strategic opportunity to increase the visibility of the Basque Country’s cheese and dairy sector at European level.

Likewise, as part of the MilkSuit project, we visited several cheese dairies in the Swiss Alps, a region considered a global benchmark in the production of high-quality cow’s milk cheese. This trip was one of the main milestones of the project, and the knowledge we gained has greatly enriched our perspective on our work.

The experience has provided us with valuable insights into both highly efficient daily management practices used by producers and advanced strategies aimed at improving the technological milk quality, which will be applicable to our future lines of action.

Participation in cheese fairs and competitions

Throughout the year, we have participated in various cheese fairs and competitions with the aim of promoting dairy and cheese culture. Among others, we were present at the 15th edition of the GourmetQuesos Championship, The Best Cheeses of Spain, where Esneki Zentroa has participated as a member of the jury since 2015. We have also participated as jury members in the Agrocanarias Competition held in Lanzarote, the Mondial du Fromage in Tours, and the Chilean Encuentro Quesos.

Also noteworthy is the cheese tasting we organised at the 2nd Igorre Dairy and Cheese Fair (Bizkaia), an event that allowed the public to learn about the diversity of the sector and appreciate the value of dairy products.

Furthermore, Esneki Zentroa is one of the organisers of both the ESNEKI Fair, held for the fourth time this year, and the Basque Country Cheese and Dairy Championship. Both events have established themselves as strategic dates in the annual calendar, becoming benchmarks for promoting the value and diversity of the dairy and cheese sector.

It is worth highlighting the close working relationship and ongoing collaboration we have maintained with various entities in the sector. We also have an active presence in the Basque administration: we participate in specialised forums of the Basque Government, such as the Security Committee, the specific forum on ‘Food and Health’, and the working groups linked to the RIS3 smart specialisation strategy.

Likewise, our alliances with HAZI Fundazioa and ELIKA Fundazioa reinforce our activities and allow us to develop a comprehensive vision based on networking.

Esneki Zentroa is also an active member of the main associations in the sector: QueRed (Spanish Network of Country and Artisan Cheese Makers), the extensive national network of artisan cheese makers; FACEnetwork (Farmhouse and Artisan Cheese and Dairy Producers European Network), the strategic community that brings together artisan dairy producers from across Europe; and Esnekigileen Euskal Elkartea (Basque Country Dairy Association), created in 2023, whose promotion and operational management are our responsibility.

This extensive network of relationships and participation allows us to closely follow trends in the sector, exchange knowledge and contribute, through our work, to the direct, meaningful and positive development of artisan cheese makers.

In short, 2025 has been a fruitful and very productive year for Esneki Zentroa. The results of the work carried out clearly show that our activity is consolidating itself as the scientific and technological benchmark that the sector needs, and that our commitment to continue moving in this direction is increasingly firm.

With our sights set on 2026, we have new challenges ahead of us, but also a solid and motivated collaboration network. All of this gives us the energy and confidence we need to continue building the future of the sector.

This year, we will tackle new opportunities and projects with particular enthusiasm and determination. And, without a doubt, organising the FACEnetwork 2026 annual assembly in the Basque Country will be one of the most important challenges of the year: a strategic opportunity for the sector and an unbeatable occasion to showcase our knowledge, our model and our community on the international stage.

Let’s do it!