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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. 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). Lactic acid bacteria of the raw or treated milk does most of the fermenting.
| Main step | at least 15 daysSet[guia-spec2007][guia-sd2009] | Ripen, turn and rub |
|---|---|---|
| Temperature | 4–18 °CSet[guia-spec2007] | Ripen, turn and rub |
| At least 60 % | Canary Island sheep milk[guia-sd2009] |
| Up to 40 % | Milk of Canary Island cattle or their crosses[guia-sd2009] |
| Up to 10 % | Milk of Canary Island goat breeds[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] | |
| At most 25 to 30 g per 100 litres of milk | Washed sea salt · Optional salting of the milk; dry 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] | |
| Starter | none required for Flor de Guía; Queso de Guía may use animal rennet and authorised cultures |
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; from August to December they move up the island on 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
The milk is set with dried cardoon flowers, as in Torta del Casar and Serra da Estrela, which gives a soft, bitter paste. Cow milk may be mixed into the sheep milk, and the cheese is made only in the January–July season when the flocks are at home.
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
Flocks of Canary Island breeds were kept here before the town of Guía was founded in 1526. The specification credits Castilian settlers of the Guía highlands with the cardoon-flower method, which families kept as a secret. Fray José de Sosa praised the cheese of Guía in 1678, and in the late 19th century a cheese market grew up in Guía for farmers of the surrounding highlands.
