Cheese

Tradition, variety and a unique flavour

Gran Canaria stands out for a cheesemaking tradition that intertwines history, biodiversity and artisanal techniques, earning prestigious international awards. The diversity of its cheeses is the result of its varied microclimates and the island’s ‘miniature continent’ geography. Beyond their quality, the island is a cultural benchmark: it has one of the highest per-capita cheese consumption rates in Europe and boasts the greatest concentration of small artisanal cheese dairies, many of them acclaimed worldwide.

The island’s geography and microclimates, together with the biodiversity of the pastures that feed the livestock, give Gran Canaria cheeses their unique flavours and aromas. The combination of milk quality, ageing process and traditional production techniques makes these cheeses exceptional products.

Gran Canaria’s cheeses are made by hand using goat’s, sheep’s or cow’s milk, or a mixture of each. Local vegetation, including forage plants and green pastures, influences the texture and creaminess of the cheeses, especially during the thistle flowering season in spring, in the case of the Flor cheeses. Fresh, semi-cured and cured varieties are produced throughout the island.

The “colourful cheeses”

Gran Canaria cheeses are a gastronomic treasure that owes this poetic nickname to their appearance, which varies according to the degree of ageing and the type of milk used, showing white or yellow interiors; some also have rinds rubbed with oil, gofio or paprika. This range in appearance and flavour allows for diverse culinary uses, or simply the pleasure of enjoying a varied cheese board without leaving the ‘round-shaped island’.

Protected Designation of Origin (D.O.P.)

In 2007, the Protected Designation of Origin for Flor de Guía cheese, Media Flor de Guía cheese and Guía cheese was created to guarantee the authenticity and quality of these cheeses. Flor cheeses are classified according to the type of rennet used. Flor de Guía cheese is made exclusively with vegetable rennet, thistle flower is used for its production, which gives it an extremely creamy texture.

Guía cheese is made mainly with animal rennet, giving it a more pronounced flavour. Finally, Media Flor de Guía cheese combines vegetable and animal rennets, resulting in a texture slightly creamier than Guía cheese, while still being a firm cheese.

Artisan Cheese Dairies of Gran Canaria

Gran Canaria has an extensive network of artisan micro-dairies that produce raw-milk cheeses while respecting local traditions. These cheese dairies feed their livestock with native vegetation, which enhances the organoleptic qualities of their products and results in each cheese being truly unique.

The distribution of artisan micro-dairies on Gran Canaria is varied; the geographic diversity of the island contributes to a rich cheesemaking heritage. Goats are found mainly in the warmer areas, while sheep prosper in the north, thanks to the trade winds.

To explore these cheese dairies, there are three routes across Gran Canaria’s cheese-producing landscapes, grouped by proximity and similarities in scenery and cheese styles (travelling by car is recommended). The South-West Route is ideal for visiting the famous Maspalomas Dunes, the Centre-Summit Route leads to Roque Nublo and allows you to discover the charming villages at the island’s highest points. Lastly, and no less importantly, the Northern Route is home to cheese dairies where the famous Flor Cheese (PDO) is produced, covering municipalities such as Arucas and Agaete, notable for their cultural heritage.

The Casa del Queso in Montaña Alta and the Tourist Interpretation Centre in Guía are essential visits for learning about the history of Gran Canaria cheese and enjoying local gastronomy.

History and pastoral tradition

Gran Canaria’s cheesemaking tradition is deeply rooted in the island’s history. Since aboriginal times, livestock farming has been a fundamental pillar of the island’s economy. The ancient Canarians were skilled herders who practised transhumance, moving their herds from the coast to the summit in search of the best pastures.

A unique gastronomic legacy

Gran Canaria cheeses are much more than food; they are a reflection of the island’s history, culture and biodiversity. From the famous Flor de Guía cheese to mixed-milk cheeses, each piece tells a story of tradition and excellence. Gran Canaria invites visitors to discover its cheeses, an explosion of flavours and nuances that pay homage to its rich pastoral and gastronomic tradition.