Memories of always

Cheese in Tenerife is a product with great traditional roots, as it is very present on the tables of the islands, during most meals. Canarian cheeses are high quality cheeses, whatever the variety and the area, and are enjoyed alone or with other typical dishes.

In Anaga, the cheese is mostly made with fresh goat’s milk, which has been milked, in general, in the traditional way. One hundred percent handmade, which makes it a highly valued product.

This cheese comes from the milk of an animal that feeds on the slopes of the ravines, an area rich in pastures that makes the cheeses have all the essence and flavor of the Massif, an authentic flavor that makes us evoke our childhood, with flavors of home, and aromas of family, as it is an element that we Canarians have known since we were children.

This art of shepherding, with centuries of history since it was practiced since the time of the aborigines, is still present in areas of Anaga.

Today, the artisan cheese made from raw goat’s milk stands out. It is a fresh cheese, with a pleasant flavor and a salty touch; and it is widely consumed, so its demand is high. In the different farmhouses of the area you can taste authentic delicacies of fresh cheese that you should not miss if you have the opportunity. Besides being delicious, they provide protein, vitamins and minerals such as calcium and phosphorus. That is why the consumption of fresh cheese is very widespread in Canarian households.

One of the differentiating characteristics of Tenerife cheese is the raw material with which it is made, which is none other than goat’s milk from native breeds.

How is it made?

The main farm product is fresh cheese or traditionally called white cheese. Cheese production goes through several stages or processing phases to obtain an optimum product. After milking, which is done manually, the milk is filtered, which helps to eliminate any foreign particles in the liquid; it is then curdled by means of enzymatic coagulation. It is molded once it has set, giving it shape with the help of a rounded mold. Then comes the pressing/draining, which is done to remove the whey while shaping the cheese and can also be done manually or with a press. This is followed by salting, which hardens and protects the rind, as well as adding flavor. And finally, the ripening process, which takes an average of seven days for fresh cheeses.