The young cheese maker of the factory of Sibanicú, with 35 years, was one of the three Camagüeyans taking part in the second phase of a cycle of almost a month of training concerning the specialty, wraped up last July 10th, in the Institute of Researches of the Food Industry, of El Guatao, Havana, along with other 16 from different provinces of the country.
“It turned out to be a big surprise. On July 3rd when we come to the institute Fidel was there, an experience I had never lived, of having him so close; for television and in open tribunes I had seen him”, it was the first thing he exclaimed, knowing that it is a personal experience for the history.
- What happened when you saw Fidel?
- I did not believe it. I was nervous, cold, sweating, I do not know how, but later we contact with other partners and the same happened to them.
- What education left the meet to you?
- He told us that it is necessary to rescue the cheese production in Cuba and he infused us the spirit of transforming the situation and reaching high levels of production and of quality that existed before the special period.
There were over four hours. When the Historical Leader of the Revolution was conversing with the representative of the factory of Moron, in the region of Ciego de Ávila, who for 22 years prepares an exquisite flavored cheese with the trade name El Favorito, asked for the Camagüeyan representation.
“It was a pride that he remembered us. In fact he likes the Camagüeyan cheese”, underlined Dáynell and then he reported the learning stage on the technology, texture and spoke about many other things, “There is always something to learn”, he said.
We could not left this industry without having an update of the productive outcomes. Lorenzo Delgado Delgado, manager of the factory did a stop in a meeting to report about the fulfillment of the plan up to date and the new commitment with Fidel, on having remembered the visit he realized there on July 25th.
“It is a big challenge for us to continue with the productions for the national consumption and the tourism and along with it, to have the possibility of reviving choices, like the blue cheese, elaborated over 20 years ago, to replace imports.
Dáynell returned to Sibanicú with the batteries loaded, ready to do anything so that the quality of the cheese of this factory is superior, recognized, even, by the participants during the training course.
This industry produces, in addition to the Gouda and the one the people call Criollo, the varieties Patagrás in formats of 2 and 6 kilograms, original from Bayamo, with technology that assimilated up to certain moment the factory Guarina and Sibanicú perfected it.
Translated by BA in English Language, Manuel Barrera Téllez
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