Description
The Queso de Flor de Guía, Queso de Media Flor de Guía e Queso de Guía PDO are fat or semi-fat cheeses, which can be seasoned or semi-seasoned, obtained mostly from minimum 60% of canaria sheep's milk, to which maximum 40% of milk from canaria cows can be added and maximum 10% of milk from canaria goats.
Production Area
The production area of Queso de Flor de Guía, Queso de Media Flor de Guía e Queso de Guía PDO covers the municipal areas of Gáldar, Moya and Santa María de Guía, in the north-western region of Gran Canaria, in the autonomous community of Canary Islands.
Production Method
The milk is filtered and in some cases salted adding not more than 25-30 gr of salt per 100 milk litres. Animal or vegetable rennet (extracted from flowers of the Cynara cardunculus var. ferocissima and Cynara scolymus species) is added to obtain the curd. Animal rennet can be used only for Queso de Guía, whilst for the other two types vegetable rennet is mostly used (only vegetable rennet for Queso de Flor de Guía, and at least 50% for Queso de Media Flor de Guía). Then the curd is broken to obtain grains the size of a rice grain and left to drain. The dough obtained is moulded by means of a quesera, which prints on its surface a floral pattern by pressing. Another salting phase follows together with a ripening phase of at least 15 days. During this period the cheeses are turned and cleaned, greased with animal fat or with vegetable oil if they are ripened for more than 60 days.
Appearance and Flavour
Queso de Flor de Guía, Queso de Media Flor de Guía e Queso de Guía PDO have a cylindrical shape with a diameter of 15-30 cm and a height of 4-(6) 8 cm. They weigh generally from 0.5 to 5 kg. The rind's thickness varies depending on the level of maturation, the dough can be soft, semi-hard and very hard, the colour goes from white to cream yellow. The flavour is salty and slightly bitter.
History
The history of Queso de Flor de Guía, Queso de Media Flor de Guía e Queso de Guía PDO boasts ancient origins. The historians reveal that in the areas, now identified as exclusive production areas, the flocks were raised as means of subsistence since 1500. The geographic isolation of the Altos de Guia area and the lack in external communication helped to strengthen the tradition of diary production and to allow it becoming an actual secret to preserve and pass on from generation to generation.
Gastronomy
Queso de Flor de Guía, Queso de Media Flor de Guía, Queso de Guía PDO have to be stored in a fresh and dry room, protected from heat sources and light. It can be eaten alone as an aperitif or a snack, but it can also be used as an ingredient for many salted and sweet recipes.
Marketing
The product is sold as Queso de Flor de Guía, Queso de Media Flor de Guía, Queso de Guía PDO, seasoned and semi-seasoned. It is sold in moulds with different weights (0.5-5 kg).
Distinctive Features
Queso de Flor de Guía, Queso de Media Flor de Guía e Queso de Guía PDO are seasonal cheeses which are closely linked to the traditional production system. Therefore, milking takes place in January-July when the pastures offer the best variety of flora.
