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Cheese from Spain, Canary Islands, north-west Gran Canaria
Milk of Canary Island sheep, with up to 40 % cow and 10 % goat milk, is curdled at 28–35 °C with an extract of dried cardoon flowers instead of animal rennet. The curd is cut to rice-to-chickpea size, pressed in a hoop whose base may carry a flower pattern, salted and ripened at least 15 days. Young cheeses are creamy, sour and bitter; long-ripened ones are hard, sharp and coated with oil, paprika or gofio.
| Canary Island sheep milkAt least 60 % | [guia-sd2009] |
| Milk of Canary Island cattle or their crossesUp to 40 % | [guia-sd2009] |
| Milk of Canary Island goat breedsUp to 10 % | [guia-sd2009] |
| Cardoon flower extract | Water extract of dried flower heads of Cynara cardunculus var. ferocissima and Cynara scolymus; the only coagulant for Flor de Guía, at least 50 % of it for Media Flor[guia-sd2009][guia-spec2007][rincon2017] |
| Washed saltAt most 25 to 30 g per 100 litres of milk | Optional salting of the milk; sea salt on the cheese for about 24 hours[guia-spec2007] |
| Animal fat or edible vegetable oil, paprika or gofio (optional) | Rubbed on cheeses ripened over 60 days[guia-spec2007] |
Total time across the recorded steps: 16 days
What changes: Starting material: sheep milk from flocks grazing the Guía highlands
Only cheese made from January to July qualifies, while the sheep graze inside the area. When the sheep dry off, mostly from August to December, the flock is driven to graze outside it (transhumance).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk of Canary Island sheep, with up to 40 % cow and 10 % goat milk, is curdled at 28–35 °C with an extract of dried cardoon flowers instead of animal rennet. The curd is cut to rice-to-chickpea size, pressed in a hoop whose base may carry a flower pattern, salted and ripened at least 15 days. Young cheeses are creamy, sour and bitter; long-ripened ones are hard, sharp and coated with oil, paprika or gofio. Made in 6 steps over 16 days. The longest step, ripen, turn and rub, takes at least 15 days (Gobierno de Canarias 2007) and runs at 4–18 °C (Gobierno de Canarias 2007).
| Main step | at least 15 daysSet[guia-spec2007][guia-sd2009] | Ripen, turn and rub |
|---|---|---|
| Temperature | 4–18 °CSet[guia-spec2007] | Ripen, turn and rub |
The milk is set with an extract of dried cardoon flowers, as in Torta del Casar and Serra da Estrela. Cow milk may be mixed into the sheep milk, and the cheese is made only from January to July.
Cheeses made with raw milk from the maker's own animals may be labelled "artesano". ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Comté.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The EU single document says flocks and herds of Canary Island breeds were present in these three municipalities before 1526; the 2007 specification gives 1526 as the year the town of Guía was created. The single document attributes the flower-cheese tradition to the native Spanish population that settled on the Guía plateau and says cheesemakers guarded their secret as a treasure to leave to their children. The 2007 specification cites Fray José de Sosa, who in 1678 wrote of the excellence of the cheese made in Guía. The single document adds that an agricultural market, visited mainly by farmers and cheesemakers of the surrounding area, grew up in Guía by the end of the 19th century.
