Cheeses from Gran Canaria

Characteristics of Cheeses from Gran Canaria: types of Cheese

In order to establish a league table of cheeses from Gran Canaria, we need to consider four factors which, all combined together, give rise to a huge variety of cheeses, all of them characterized by their extraordinary quality:

1. The first factor to take into account is the use of raw or pasteurized milk. The good health of the local flocks in the Canaries allows cheeses to be produced with raw milk and over a maturing period of under 60 days. 2. Another factor to consider is the type of animal species from which the milk is obtained for making the cheese, these being sheep, goat and cow. Cheeses are made from each of these animals on an individual basis, and are known as “pure cheeses”. However, it is more common to blend the three kinds of milk in different proportions, with the resultant cheeses combining a richness of flavours and aromas afforded by sheep’s milk, the creaminess of cow’s milk and a touch of acidity and texture of goat’s milk. These cheeses are generically known as “blended cheeses”.

3. The production process of cheese entails the use of a curdling agent that can either be of animal or plant origin. Most of the cheese made on the island uses animal rennet (obtained from the stomachs of lambs and kid goats) while some manufacturers use plant curdling agent to make their cheeses. This quite peculiar curdling agent is obtained from the flowers of the cardoon plant (Cynara cardunculus) macerated in water, which causes the milk to curdle. Gran Canaria is one of the few places around the world which uses this practice. Half flower cheeses are also made, using a mixture of plant curdling agent and animal rennet.

4. The final factor to take into consideration is the maturing time of the cheeses. These range from soft to semi-mature and mature cheese. Soft cheeses have a maturing time of under 7 days, semi-mature cheeses take anything from 20 days to 35 days depending on their weight, while mature cheese take from 45 to 105 days. In general terms, cheeses from Gran Canaria are pressed paste and cylindrical in shape, featuring tones from ivory white to a straw-yellow colour, depending on the mixtures of milk used in the preparation and the maturing time. When sliced they may have tiny cavities, typical of raw milk production. They are often

noted for their sweet taste with bitter touches too, mixed with a kind of toasted aroma. As for their rind, they are traditionally made out of oil, gofio or paprika.

Denomination of origin

Due to the climate, the hilly areas to the northwest of Gran Canaria generally provide a good environment for the rearing of goats, sheep and cows. To this end, the cheeses are traditionally made from blends of the three milks, with sheep’s milk usually dominating. The cheeses made in the municipalities of Santa María de Guía, Gáldar and Moya, are known as “Guía cheeses” because they always used to be sold there.

Currently, these cheese have their own Protected Denomination of Origin seal, called “Guía Flower Cheese, Guía Half Flower Cheese and Guía Cheese”. They all include the three traditional types of cheese: flower, half flower and animal rennet. The flower cheeses have their own characteristic textures and creaminess. They can even be spread and eaten with a spoon. They also have their own particular slightly bitter flavour. The half flower cheeses are also very creamy in texture and have a light, bitter touch, although less intense than their flower cheese counterparts.

The Gran Canaria Official Cheese Contest

The Gran Canaria Official Cheese Contest began back in 1993, with the aim of boosting and promoting locally made cheeses. The quality of cheeses to have entered the competition since its inception has grown noticeably year on year.

The sampling of the product is assessed and headed by a Jury which looks to the compliance of competition rules. There to rate the cheeses is a panel of experts brought in from denomination of origin regulatory boards, along with representatives from public administrations, and restaurant owners and professionals. The sampling process involves assessing different aspects of the cheeses, including their aroma, flavour and overall appearance.

The best locally made CHEESE obtains the GOLD MEDAL

Check out the winners of the Official Cheese Competition of Gran Canaria at:

www.grancanaria.com/turismo/es/gastronomia/catas-insulares/