Palmero cheese

Palmero cheese is a type of cheese originating from the Canary Islands, specifically the island of La Palma. It is a goat cheese, made from the milk of the Palmera breed of goat. The cheese is protected under the Protected Designation of Origin (PDO) status in the European Union.

History

The tradition of making Palmero cheese dates back to the pre-Hispanic period of the Canary Islands. The indigenous people of the islands, known as the Guanches, were known to produce cheese from goat's milk. The Palmero cheese-making tradition has been passed down through generations and continues to be an important part of the local economy and culture.

Production

The production of Palmero cheese involves a specific process. The milk is first heated to a temperature of 32-34 degrees Celsius. Then, natural rennet is added to coagulate the milk. The curd is then cut into small pieces and heated again. After this, the curd is placed in molds and pressed to remove the whey. The cheese is then salted and left to mature for a minimum of eight days.

Characteristics

Palmero cheese is known for its distinctive flavor, which is slightly acidic, salty, and buttery. The cheese has a firm texture and a pale yellow color. The rind is hard and can be either natural or smoked. The cheese is typically consumed as a table cheese, but it can also be used in cooking.

Recognition

In 2001, Palmero cheese was awarded the Protected Designation of Origin status by the European Union. This recognition ensures that only cheese produced in La Palma using traditional methods can be labeled as Palmero cheese.

See also

• List of cheeses
• List of goat milk cheeses
• List of Spanish cheeses

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