All correspondence should be addressed to: APARTADO DE CORREOS Nº 4.015
14.080 CORDOBA

Association of Andalusian Artisan Cheesemakers (AAAC).
The person to contact is:
ANA MARIA REY GOMEZ (Manager)
CHEESEMAKERS’ ASSOCIATION ACTIVITIES
Andalusia boasts a long cheesemaking tradition of which relatively little is known outside the region. Therefore, one of the main aims of the AAAC is to promote and safeguard the production of artisan cheeses in Andalusia.
With the goal of promoting Andalusian artisan cheeses both in the region itself and beyond, the Association has embarked upon a series of activities including the provision of general information, human resource training, R+D projects, the staging of fairs and exhibitions, the organisation of cheese competitions and tasting events, professional conventions, experience sharing, the signing of collaborative agreements, publications etc. All of these measures are designed to raise awareness of the cheeses currently on offer in Andalusia while at the same time taking into account changes in consumption habits and presenting those companies involved in artisan cheese production with new strategies that will enable them to widen their markets, as well as providing detailed information about traditional cheeses to all of their potential customers, with particular emphasis on professionals involved in the food and catering industries.

AIMS OF THE ASSOCIATION
The Association of Andalusian Artisan Cheesemakers (AAAC) is a non-profit-making business association based in Andalusia with a current membership of some 40 cheesemaking companies located throughout the eight provinces of Andalusia. The Association was created in response to the need to bring together the region’s artisan cheesemakers, many of whom are also cattle farmers and who largely take the form of small or medium-sized companies with limited human and economic resources.
It was officially founded in May 1998, when its statutes were given definitive approval.
The aim of the organisation is to promote Andalusia’s artisan cheeses, and its ultimate goal is to provide collective representation for cheesemaking entrepreneurs in their dealings with both administration and the various different public and private bodies alike.


A SUMMARY OF ACTIVITIES UNDERTAKEN
Promotional activities at fairs, exhibitions, competitions and other events:

Since its inception in 1998, the Association of Andalusian Artisan Cheesemakers has participated in a series of events in the fields of foodstuffs, cattle farming, tourism and cuisine, as well as making a significant contribution to the number of events devoted specifically to the cheese production sector by pioneering a range of different activities in Andalusia such as the initial editions of the Artisan Cheese Tasting Competition (Antequera 1998, Teba 2000, Baena 2005) and first Mediterranean Cheese and Cuisine Fair (Baena 2005).
Information and awareness activities:
In order to raise awareness of the current situation and the needs of Andalusia’s artisan cheese sector, the Association has actively taken part in numerous round tables, as well as a series of technical and scientific conventions. The AAAC is also a direct participant in several different work groups and technical sessions involved in the proposal and compilation of the denomination of origin regulations that cover traditional Andalusian cheeses.
Research Activities:
*The execution of the Joint R+D Project (C-99-106) “Measures for the development of technological processes and quality control systems in small and medium-sized cheesemaking companies”, financed by the Andalusian Regional Government’s Department of Agriculture and Fisheries (Resolution of 5th October 2000, Official Andalusian Regional Government Gazette no. 134). The project’s main objectives were the analysis of Andalusia’s small and medium-sized cheesemaking companies and an appraisal of their production systems, technological processes and facilities. It was also designed to examine the quality control systems employed in cheesemaking companies and create a profile of the products made in the region by analysing a series of physical-chemical and sensory parameters.
*Active participation in the MIREDAF project, part of the Interreg III B MEDOCC programme to promote cooperation between the regions of Southern Europe. Andalusia took part in said project along with several areas of France and Italy. 2003-2006.
*Proposals for scientific collaboration in the European EUROMEDSYS and PASTOMED programmes within the structure of the Interreg transnational initiative programme.
Training activities:
One of the AAAC’s main aims is to contribute to the training of Andalusia’s artisan cheesemakers and of other individuals involved with or interested in the sector. Consequently, it has taken part in, and in some cases jointly organised, over thirty courses staged by a variety of bodies and associations.
Experience-sharing and technical support activities undertaken in conjunction with various different bodies and associations:
*Rural Development Groups in Andalusia.
*The Andalusian Regional Government’s Department of Agriculture and Fisheries: Directorate General for Industry and Agrofood Promotion, Provincial Offices in Cadiz, Cordoba, Huelva and Malaga.
*Department of Innovation, Science and Enterprise of the Andalusian Regional Government: an agreement with the Institute of Agrofood and Fishery Research and Training.
*The provincial councils of Cordoba and Malaga.
*The local councils of Aracena, Baena, Chirivel, Fuentes de Andalusia, Hinojosa del Duque, Paymogo, Pozoblanco, Puebla de Guzman, Ronda and Villanueva de Tapia, among others.
*The Spanish Institute of Foreign Trade.
*The University of Seville (collaborative agreement).
*The cheesemaking centre of Carmejane (France).
*ALSIA. Italy.
*CIRVAL. Corsica.
*FRECAP. PACA. France.
*PNCVD. Cilento Valley Park. Italy.
*CdeA/ Extenda. Andalusia.
*CITAGRO. Andalusia.
*The Mediterranean Diet Institute of Andalusia.
*The Cordoba Economic Development Consortium.
*The Rodriguez Penalva Trust, Huescar (Granada).
*The Spanish Cheesemakers’ Association.
*The Andalusian Goat Breeders Associations (Malaga, Murcia-Granada, Payoya).
*“Industrias Lacteas Españolas” (ILE) magazine.
*“Caseus” magazine, Italy