Cheese, Honey & Sweets
Queso de Flor de Guía
The Queso de Flor de Guía is Gran Canaria's culinary star and one of the most unusual cheeses in the world. It is made from a mixture of sheep and cow's milk and — this is the special part — coagulated with thistle flower extract (Cynara cardunculus) instead of animal rennet. The result is a creamy, slightly bitter cheese with a floral-herbal aroma reminiscent of artichokes and wildflowers. There are three stages of maturity: tierno (young, mild), semicurado (semi-mature, more aromatic), and curado (mature, intense). Protected designation of origin (D.O.P.) — only produced in the municipalities of Guía, Gáldar, and Moya. Best bought directly at the market in Teror or at the dairies (from €15/kg).
Other Cheese Varieties
- Queso de Media Flor: Variant with a mix of thistle flower and animal rennet — milder than Queso de Flor.
- Queso curado ahumado: Smoked, matured goat cheese — strong and perfect with red wine.
- Queso fresco: Fresh, unsalted goat cheese — mild and ideal with Mojo or honey.
Honey (Miel de Gran Canaria)
Gran Canaria produces some of the most diverse honey varieties in Europe — thanks to the 14 microclimates and the corresponding plant diversity. Particularly sought after: honey from Retama (broom), Tajinaste (viper's bugloss), Castañero (chestnut), and Multifloral. Available directly from beekeepers at farmers' markets (from €8/250g).
Sweets & Pastries
- Bienmesabe: Literally "it tastes good to me" — an almond-honey cream with egg yolk and lemon, used as a dessert or cake filling. Heavenly.
- Truchas de batata: Crescent-shaped pastries filled with sweet potato puree and almonds. Traditional Christmas pastry, but available year-round.
- Frangollo: Cornmeal pudding with raisins, almonds, and cinnamon — an ancient Canarian dessert.
- Quesillo: Canarian flan made from condensed milk — creamy, sweet, and irresistible.
