Cheese has historically been a staple product here, with each corner of the archipelago offering a unique, exceptional quality cheese. It’s no coincidence that the Majorero cheese from Fuerteventura was the first goat cheese in Spain to receive a Protected Designation of Origin (PDO). Today, Palmero cheeses, as well as Flor de Guía, Media Flor de Guía, and Queso de Guía, have also been awarded PDO status.The Canary Islands offer the chance to taste cheeses made from the milk of indigenous goats and sheep, unique in the world.
Thanks to the brucellosis-free status of the islands, you can enjoy unpasteurised fresh cheeses. These cheeses are made from exceptional milk and are distinguished by original coatings of gofio or paprika and even smoked with firewood from rockrose, fig, pine needles, or almond shells, giving them a unique flavour and texture, recognised with top national and international awards.
Highlights include mixed milk cheeses (goat, cow, sheep), such as El Hierro cheese or Flor de Guía, one of the few cheeses in Europe made with vegetable rennet. The cheeses of La Palma, made with raw milk from the native Palmero goat breed, and Majorero cheese from Fuerteventura are also noteworthy.
Produced with a traditional enzymatic coagulation method used for centuries, these cheeses combine tradition with innovation, creating a product that leaves no one indifferent.
