Canarian Cheese

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T he wisdom of our master cheese-makers and their legacy allow the Canary Islands to have one of the largest varieties of cheeses in Spain.

Historically, this has always been a staple product in our land.

In every corner of our geography, you’ll find a different cheese of exceptional quality. Not in vain, the Protected Designation of Origin (P.D.O.) of the majorero cheese – from Fuerteventura – was the first in Spain for cheeses made with goats’ milk. Now, both the Palmero cheese (from La Palma) and the Flor de Guía / Media Flor de Guía / Guía cheese (from Gran Canaria) have also been recognized with the P.D.O.

C heese made from an exceptional milk, originally covered with gofio (flour made from roasted grains) or paprika, sometimes smoked with wood from rockroses, figs, pine needles or almond shells that give them a unique flavor and texture, recognized with the main national and international awards.

You will love our mixed milk cheeses (cow, goat, sheep), as the one from El Hierro or the Flor de Guía, one of the few with vegetable rennet in Europe. Or the one from La Palma, made with raw milk from goats bred in La Palma, or the majorero cheese, with milk from goats bred in Fuerteventura.

Cheeses with a system of enzymatic coagulation used for centuries. Tradition and innovation that leave no one indifferent.

Quesos Canarios

W ould you like to try a cheese that is unique in the world, because of our native goats and sheeps, and which you can even eat fresh and unpasteurized because the Canary Islands are brucellosis-free?

Some recipes which use cheese as raw material can be found in our ‘Recipe Book‘.

Types of Canarian Cheeses

Each of the Canary Islands has its own Canarian cheese with different characteristics and properties. Probably among the most famous are the Majorero cheese from Fuerteventura, a PDO cheese together with the Palmero cheese and Flor de Guía cheese.

We have the Maxorata cheese, renowned worldwide, called the best goat cheese in the world.

Depending on the maturing time, the cheeses can be divided into 3 types.

Tender cheese takes between 8 to 20 days, semi-cured cheese between 20 and 45 days and cured cheese for more than 45 days.

We can differentiate our cheeses according to their islands of origin:

Within each island, according to the municipalities and amount of production, you can find several brands of Canarian cheese providing a variety of flavors.

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