The Canary cheeses , historically linked to livestock, have been part of culture and tradition of assuming islands for centuries one of the pillars of the rural economy of the Canary Islands. In recent years, traditional processing methods have evolved to adapt to new demands on food safety, combining modernity and tradition, up to this day features so characteristic of the cheese-making tradition of the islands as the coverage of gofio or paprika and smoking . The latter, using by-products originating in the mountains canaries, as the rock rose, the trunk of fig, almond hulls, pine needles ... This treatment and coverage referred to above, and the possibility of working with raw milk, give the cheese and differentiating specific characteristics.

The features and high quality of our cheeses are appreciated within and outside our borders. This excellence is due Largely, to the raw material with which they are produced: milk of goats and sheep breeds, such as goats Fuerteventura, Tenerife or palm and canary-sheep fed with forage and native grasses, which gives them a particular flavor.

In Dublin, the cheese 'Paprika Arico Cured' prepared by the Company in Tenerife Arico Cheese Cooperative, was crowned the World's Best Cheese. A pride for the entire sector, which also had the opportunity to celebrate the Canarian production was fifteen medals as a reward for their quality, taste, smell, texture and depth on the palate.

Canaries Special Cheese:

Much of the cheese island is attached to so-called protected designations of origin (PDO). Under this term are grouped those agricultural products and foodstuffs originating in a region, the quality and specificity due to their belonging to it. In the Canaries there are three PDO cheese: Cheese Majorero DOP, DOP DOP Cheese Queso Palmero and Flower Guide Flower Cheese Media Cheese Guide and Guide. "

The Canarian cheeses have singularities that make them unique and different. Some of these peculiarities are hedges paprika, oil, gofio, smoked and natural . Fixing of these coverages, cheese receives an oil bath which is attached the spice.

Added values ​​of the Canary CHEESE:

The location of the Canary Islands in the Atlantic Ocean gives many particulars the island territory. At the same time, orientation, altitude and topography of each island gives rise to different microclimates, which supports a unique flora and a variety of endemic plants. Many of them are part of the diet of cattle, and therefore, are transmitted to the cheese, giving nuances of odors and flavors in the world:

1 ° The best tasters in Europe have recognized internationally the great variety and quality of the cheeses in the Canaries.

2 The Cheese Majorero is the first goat cheese around the country to get the PDO.

3 The more weight cheese produced in Spain, is found in the Protected Designation of Origin Queso Palmero and can reach up to 15 kilos.

4 The genetic treasure of a goat and sheep brucellosis officially free (Malta fever).

5 The wisdom of the master cheese makers and legacy, are a valuable cultural heritage that ensures the continuity of the excellent quality of Canarian cheeses.

6 The Flower Guide cheese is among the few vegetable rennet cheeses in Europe.

7 º A clotting enzyme system. A process used since our ancestors, our cheese gives a unique texture and flavor.

8 The prevalence of goat milk, more health benefits than other milks, cheeses gives our unique qualities and a strong personality.

9 º goat milk canary breeds are characterized by their high quality.

10 ° In the Canary Islands are made preferably cheese from raw milk, which gives outstanding organoleptic features and original.

11 ° To produce a kilo of goat cheese are needed about 7 liters of milk. This makes this product one of the foods with the most basic nutrients from protein and fats to vitamins A, B and D, not to mention its high content of calcium and phosphorus.