cheeses

cheeses

The wisdom of our master cheese makers and their des- cendants have given the Canary Islands one of the lar- gest varieties of cheeses in Spain.

Historically, cheese was considered a staple in our land.

In every corner of our country you will find a different type of cheese of exceptional quality. In fact, the PDO for majorero cheese (from Fuerteventura) was the first in Spain for goat’s milk cheeses. Palmero cheeses or Flor de Guía cheese, Media Flor de Guia cheese and Guía cheese are also recognized with a PDO.

Would you like to try a cheese that is unique in the world that comes from our native goats and sheep and that can even be eaten fresh and unpasteurized because the Ca- nary Islands are free of brucellosis?

Cheeses made from exceptional milk with original to- ppings of gofio or paprika, sometimes smoked with fi- rewood, fig leaves, pine needles or almond shells to give it a unique taste and texture, that have won major natio- nal and international awards.

You will love our cheeses made from a blend of diffe- rent types of milk (goat, cow, and sheep) such as Hierro cheese, or Flor de Guía cheese, one of the few existing vegetable rennet cheeses in Europe. Or La Palma chee- se, made with raw La Palma goat milk or Majorero chee- se, made with milk from the goats of Fuerteventura.

Cheeses made with a clotting enzyme system that has been used for centuries. A tradition and innovation that leaves no one indifferent.

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