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Cheese from Spain, Canary Islands, island of La Palma
Milk from the Palmera goat is set straight after milking, while still warm, with rennet from suckling kids at 27–33 °C for about 45 minutes. The finely cut curd is pressed into moulds, salted with island sea salt and often smoked over almond shells, dried prickly pear or Canarian pine. Most is eaten fresh; the rest ripens in caves or chambers at 10–18 °C, rubbed with olive oil and gofio.
| Fresh milk from the Palmera goat, filtered after milking | Raw for the "Artesano" label; nowadays all makers use raw milk (Álvarez and Fresno)[boc-reglamento][alvarez2020] |
| Natural rennet from the dried stomachs of suckling kids | [palmero-pliego][boc-reglamento] |
| Sea salt, preferably from the island's salt pans | [boc-reglamento] |
| Almond shells, dried prickly pear (tunera) and Canarian pine, as smoking fuel | Optional[palmero-pliego][boc-reglamento] |
| Olive oil, gofio or flour, rubbed on ripened cheeses | Optional; must be stated on the label[boc-reglamento] |
Total time across the recorded steps: 9 days
What changes: Kid rennet goes into the still-warm goat milk and it sets
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 from the Palmera goat is set straight after milking, while still warm, with rennet from suckling kids at 27–33 °C for about 45 minutes. The finely cut curd is pressed into moulds, salted with island sea salt and often smoked over almond shells, dried prickly pear or Canarian pine. Most is eaten fresh; the rest ripens in caves or chambers at 10–18 °C, rubbed with olive oil and gofio. Made in 6 steps over 9 days. The longest step, ripen, takes at least 8 days (Álvarez S 2020) and runs at 10–18 °C (Gobierno de Canarias 2001).
| Main step | at least 8 daysReported[alvarez2020] | Ripen |
|---|---|---|
| Temperature | 10–18 °CSet[boc-reglamento] | Ripen |
| Acidity | pH 6.5 → 5Measured[alvarez2020] | Ripen |
Made only from the island's Palmera goats and set with kid rennet at milking warmth. It is usually eaten young, and the smoked version uses almond shells, prickly pear and Canarian pine.
Most cheese is made from raw goat milk and sold young. The PDO rules require hygienic milking, filtering and checks of milk and cheese. Those controls do not remove the risk. Raw-milk cheese can carry Listeria, Salmonella and Shiga-toxin E. coli. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère, which Palmero is not.
Every number is labelled with how it is known. How this atlas is made
The 2002 specification says the island's first people already had a livestock tradition, which continued after the conquest of the island in the 15th century. It cites 16th-century records of shipments of Palmero cheese for export. The Denominación de Origen was recognised provisionally in 1997, and an order of 7 December 2000, published on 12 January 2001, recognised it on a transitional basis and approved its rules.
