No. 13 - Its Gran Canaria Magazine

14
GET TO KNOW GRAN CANARIA I CONOCE GRAN CANARIA Nº 13
Los Altos de Gáldar produces the most original
cheese in the Canary Islands, namely
Flower Cheese, a highly prized variety that
owes its exceptional quality to its curdling
with the cardoon thistle flower (Cynara Cardunculus
and Cynara Scolymus). The first reference
made to the cheeses of Los Altos de
Gáldar was documented back in 1678, when
Fray José de Sosa, in his work entitled 'The
topography of the fortunate isle of Gran Canaria',
argued that the cheese produced in
Barranco Hondo 'had nothing to be envious
of compared to the most highly acclaimed
cheeses of Flanders or Parma'.
So many factors are involved in its production:
the climate; its completely artisanal production;
the mixture of milk from Canarian
breeds of sheep, cow and goat; the types of
rennet (vegetable and animal); the maturing
in caves and the feeding of the livestock, rich
in aromatic grasses of endemic plants, which
all transmit to the product nuances of scents
and flavours that are unique in the world.
There is a very limited production between
December and early summer which is sustained
by families who herd sheep and partake
in migratory grazing from generation to
generation. The cardoon thistle flower is harvested
between the end of July and the beginning
of August and its stamens are used
to make an infusion which is strained and
poured over the milk to make the cheese.
Both flower cheese and half flower cheese
is made, depending on the type of curdling
performed, the latter using both animal and
vegetable rennet, which has a milder flavour.
There is also the curdle cheese variety, which
used to use only animal rennet, nowadays
chemical rennet.
Gáldar Cheeses:
A tradition spanning five centuries
The product is matured on reeds in caves,
which gives it its distinctive aroma and flavour.
Its rind ranges from yellowish-white to
brownish in colour, depending on the maturing
time, and is imprinted with the geometric
designs of the cheese maker to distinguish
between producers. Inside, the cheese
is creamy and fatty and has a slightly bitter
taste. They are classified as semi mature
cheese if the maturing process is between 15
and 60 days, or mature cheese if the maturing
process is longer.
These cheeses have their own Protected
Designation of Origin seal that certifies that
all necessary steps have been followed in order
to guarantee an artisan ritual that goes
back five centuries.
Caideros, the epicentre of a migratory
grazing practice passed down from
ancient Canarian times
The hilly regions to the north of Gran Canaria
are currently the last stronghold left in the
Canary Islands of the pastoral practice of
migratory grazing, inherited from aboriginal
society, which moved livestock up and down
between high and low areas throughout the
year.
Caideros, in Los Altos de Gáldar, is still today
one of, if not the leading, pastoral centres
on the island. Its farms are home to an important
part of the livestock that carry out
the mudadas, the local name given to the
movement of the herds around the region in
search of pastures.
From Caideros, the most common route is
towards the summit to access the interior
of the Caldera de Tejeda, mainly in summertime,
while the rest of the year the livestock
are located between the lower areas and the
pastures of the hilly regions, where they remain
for almost half the year.
Find out more about the artisan cheese
dairies at Altos de Gáldar:
Quesería Cueva Sosa
Address: Cueva Sosa, 4 Saucillo
Telephones: 697 747 322 / 667 028 502
Quesería El Cortijo de Caideros
Address: Lomo La Mareta, 3 Fagagesto- Gáldar
Telephone: 928 555 289
Quesería El Cortijo El Montañón
Address: El Montañón, 4 Caideros – Fagagesto Gáldar
Telephone: 928 555 050 / 600 051 186
Quesería La Caldera
Address: Camino La Caldera, 5 Fagagesto Gáldar
Telephone: 679 798 543
Quesería Lomo El Palo
Address: Lomo del Palo, 1 Fagagesto Gáldar
Telephone: 659 040 226
Quesería Barranco de Chirino
Address: El Montañón s/n Fagagesto
Telephone: 928 171 045
Quesería Juncalillo Fuente Bruma
Address: Los Llanos s/n
Telephone: 609 955 057
Where to buy Gáldar cheese:
La Recova Municipal Market
Address: Calle Capitán Quesada, n.º 29
Opening hours: Monday to Saturday from 08:00 13:30
Enyesque Delicatessen
Address: Calle Santiago de los Caballeros, 7 Gáldar
Opening hours: Monday: 10:30-14:00 - 18:00-21:30
Tuesday: CLOSED
Wednesday: 10:30-14:00 - 18:00-21:30
Thursday: 10:30-14:00 - 18:00-21:30
Friday: 10:30-14:00 - 18:00-21:30
Saturday: 10:30-14:30 - 18:00-21:30
Sunday: 10:30-14:00
Telephone: 649 75 01 60