If for something the Canary Islands it is for its beaches and landscapes and, of course, for its rich gastronomy. In particular, its cheeses, which have an excellent quality due to the ideal climate that this area has for its production. Among all of them stands out the cheese Guide Flower, a cured or semi-cured cheese that is always made with vegetable rennet. The Protected Designation of Origin what did you get in the year 2010 it is the strongest proof of all your good qualities. Are you a lover of this product? This is one of the best in Spain, so it's just a matter of give it a try.
Why is it called Flor de Guía cheese?
It is clear that the cheeses in the Canary Islands are of vital importance. There is a culture very closed in terms of the method of preparing them. And, this is one of the best examples. Once this is known, it is important to know that the Flor de Guía Cheese or simply Guide Cheese is known by the name of the latter Canarian town. The most curious thing about this area is that this was the last town where traditionally ranchers they sold the cheese.
But, the origin of this famous cheese lies in the first populations that settled in the northwestern midlands. The reason for this decision is explained by the extensive grasslands at the beginning of the XNUMXth century. It was these first settlers who introduced the thistle flower for the curdling of the milk. Although, the PDO was granted to defend the way of life of the transhumant herders of canary sheep and guarantee the consumer its origin and quality.
The main value of Flor de Guía cheese
The area of elaboration and maturation of the Cheese of Guide Flower it is limited to three municipalities in the northwest region of Gran Canaria. These are: Galdar, Moya y Santa Maria de Guía. It should be noted that they are always made in an artisanal way and these cheeses are a very clear example of the singularity of the products of the Canary archipelago. You should know that it is made fundamentally with Canarian sheep milk, although it can also admit goat and cow's milk as long as there is at least 60% of native sheep's milk.
Thanks to all this, it presents a not very consistent crust yellowish in color and a creamy and oily interior slightly bitter taste. But, its main value lies in being the only Canary cheese that uses a vegetable coagulant, the thistle flower. Thanks to this peculiar way of elaboration, it has made these cheeses have characteristics very differentiated from the rest of their homonyms. Although, it can be presented in three different varieties depending on the type of rennet used.
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Other important features
It could be said that the essence of this type of cheese is due to feeding of sheep, grazing. Thanks to the plant species existing in the PDO area and the large number of endemisms, the cheese acquires organoleptic characteristics spectacular. Without forgetting that this aspect keeps the migrationIn other words, the movement of sheep from the area of origin to other areas continues in search of the best pastures according to the time of year.
On the other hand, these cheeses have a stationary character very marked and rooted in the traditional production system, which we have already mentioned before. Normally, in summer, the cattle go from transhumance to Tejeda since it is one of the highest municipalities on the island. Therefore, the production of this cheese is limited to summer season for the wealth of the Canarian lands. Without forgetting other values such as environmental respect since by consuming dry grass they undoubtedly help to prevent fires.
All these characteristics and spectacular values translate into milk and cheese of great quality. With a fantastic touch to the past, among which stands out the strong smell, aroma and flavor of the Canarian land and the awareness of a perfectly done job. Does the wonderful Flor de Guía Cheese catch your attention? You have been able to verify that its characteristics and its preparation method can satisfy your palate in a single bite. Besides, his versatility enables it to appear in many of your regular recipes.
