Description
The Queso Palmero PDO is a cheese produced with goat's milk from the Palmera breed.
Production Area
The production area of Queso Palmero PDO is located only on the isle of La Palma in the Archipelago of the Canaries.
Production Method
The milk is filtered immediately after milking, and then left to coagulate for 45 minutes in such a way as to avoid heat lose. The curds are obtained with natural baby goat rennet, and then are broken, dripped and put into moulds to be pressed. Salting is made using sea salt from the salt mine of the isle. Normally the cheese is smoked with various vegetable materials, including almond shells (Prunus dulcis), prickly pears (Opuntia ficus indica) and Canary pines (Pinus canariensis). Maturation takes place in a grotto or appropriate place. During this process, the cheeses are often turned and the rind is rubbed with olive oil or sprinkled with corn flour (gofio), to protect it.
Appearance and Flavour
Queso Palmero PDO has a cylindrical or flattened shape and can weigh up to 15 kg. The rind is white but takes on a darker shade when seasoned. It has a buttery taste, of milk with a slightly smoky aftertaste.
History
Queso Palmero PDO owes it characteristics to the well-rooted tradition of the indigenous, pre-Hispanic tribes, which has been continued by the following generations. Written evidence exists to show that this cheese was exported to America.
Gastronomy
Queso Palmero PDO should be kept at a temperature of 4 to 6°C. The product is best eaten as a starter or appetiser, but can also be used as an ingredient in various dishes or island specialities. It can be used in the preparation of many typical recipes such as cheese soup, sauce, and fried cheese with saffron. It goes well with new red wines of the Canary Islands or with dry white fruity wines.
Marketing
Queso Palmero PDO is sold in different types: fresh, soft paste cheese, a soft paste, semi-seasoned and seasoned. The cheese il sold whole or in slices packed in container or vacuum-sealed.
Distinctive Features
The milk used to make Queso Palmero PDO comes from goats which forage on the island. The entire process is an artisanal one and takes place in small companies.
