The Palmero Cheese is made starting from raw goat's milkrecently milked and with natural goat's rennet. The cheese is smoked and matured carefully on the island of La Palma in the Canary Islands. The demand is so high that our production can barely satisfy it!
Sold in 220 gram wedges.
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|Kind of milk||Raw|
This Palmero cheese is certified Protected Designation of Origin since 1997.Its name is Queso Palmero or Queso La Palma, and its production takes place in all municipalities of the island of La Palma in the province of Santa Cruz de Tenerife.
The milk used must be exclusively of the Palmera goat breed. A breed distinct from those which exist in the other islands, it has adapted to the climate of the island. Their milk is high quality and that makes it ideally suitable for the production of high quality cheeses.
Cheeses designated as artisan are produced with raw milk, recently obtained and exclusively milked from goats of the same herd.
The rind is white and smooth around the edges, with small ridges in the form of squares at the base. The inside cheese is ivory colored with texture that is firm, elastic, and relatively soluble. The flavor is reminiscent of the cheese's goat origin and with a touch of something acidic or salty it naturally curdles.
The production process follows traditional methods, beginning with thickening the curd from milk between temperatures of 27 to 33 degrees Celsius for 45 minutes. Once the curd is cut, there is a draining process before we proceed to the forming and pressing into the characteristic molds of this cheese. Finally, for salt we use sea salt from the same island and proceed with the maturation or with drying if that's the case.