Canary Cheese — World-Class from the Island

The Canaries are a world-class cheese island group — and that's no exaggeration. Canary goat cheese has regularly taken top places in international competitions, and in 2009 a Queso Majorero from Fuerteventura was named the best cheese in the world.

The most important Canary cheese varieties:

Queso Majorero (Fuerteventura) — D.O.P.

Made from raw goat milk of the native Majorera goat, perfectly adapted to the dry climate. It comes in three maturity levels: Fresco (fresh, mild, creamy), Semicurado (semi-mature, spicier), and Curado (mature, intense). The mature version is often rubbed with Gofio or Pimentón (smoked paprika), giving the cheese a reddish crust and smoky aroma.

Queso Palmero (La Palma) — D.O.P.

Soft to semi-hard goat cheese, traditionally smoked over almond shells and pine needles — a unique process that gives the cheese an unmistakable taste. The smoked Palmero is an absolute highlight of Canary cheese art.

Queso de Flor de Guía (Gran Canaria) — D.O.P.

The most unusual: Made from a mixture of sheep and cow milk, curdled with artichoke thistle flowers (Flor de Cardo) instead of rennet. This plant-based curdling results in a creamy, slightly bitter, complex aromatic cheese that is one of the rarities of European cheese art. Only a few producers still make it traditionally.

Other Cheeses

• Queso de Guía (Gran Canaria): Related to Flor de Guía, but with a mixture of plant and animal rennet
• Queso Herreño (El Hierro): Made from a mixture of goat, sheep, and cow milk — smoked in traditional smokehouses
• Almogrote (La Gomera): Strictly speaking, not a cheese, but a cheese paste — matured hard cheese is processed with garlic, paprika, olive oil, and tomatoes into a spicy cream. Eaten as a bread spread and is La Gomera's culinary trademark