A traditional family business from Elche is causing a stir in Spain’s gourmet scene.
Spain Expat Press Editorial Team
by Marlon Gallego Bosbach
A cheese from the province of Alicante has risen to the top of Spain’s national gastronomy scene: the goat’s cheese “Caprilice” by the company Lácteos Segarra was named the best cheese in Spain for 2026 at the prestigious competition held as part of the Salón Gourmets in Madrid.
The success is no coincidence – but rather the result of decades of craftsmanship and an unusual refinement process.
A red wine-aged cheese
The award-winning cheese belongs to the category of semi-aged goat’s cheeses and stood out in particular due to its unique production method: during the ageing process, the cheese is refined in red wine.
This process gives it a distinctive dark rind, fruity notes, and an intense yet balanced flavour that impressed both cheese lovers and the judges.
The jury was made up of 64 experts who evaluated more than 800 cheeses from across Spain.
Gold medal against strong competition
In the end, the cheese from Elche (Alicante) prevailed in its category and received the gold medal in the “young goat’s cheese” category.
The competition is considered one of the most important gastronomic awards in the country and is a key indicator of quality and trends in Spain’s food industry.
A family business with a long history
Behind the success is the company Lácteos Segarra, a family-run business from Elche with a long tradition in goat’s cheese production.
Its origins date back to 1964, when the family initially began with goat farming. In 1986, the current production company was founded, specialising in the production of high-quality cheese products.
Today, the company produces a wide range of goat’s cheeses – from fresh varieties to aged specialities.
Regional identity meets modern gourmet cuisine
The award-winning cheese “Caprilice” is considered a symbol of the gastronomic identity of the Vega Baja del Segura region. It combines traditional craftsmanship with modern refinement techniques and shows how regional products can achieve international recognition.
The cheese is mainly available in delicatessen shops and specialised stores in the region – and is already considered a hidden gem among food lovers.
Conclusion
With its victory at Spain’s most important cheese competition, a product from Alicante has gained national attention. The success of “Caprilice” shows that innovation in traditional cheese-making is not at odds with craftsmanship – but can actually elevate it to a new level.
