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5 Introduction... Canarian cheeses, historically linked to livestock activity, have been part - of the culture and tradition of the islands being for centuries one of the mainstay of the rural economy of the Canary Islands.In recent years, traditional methods of processing have evolved to adapt to new demands in terms of food safety, combining modernity and tradition, reaching to this day features as characteristic of the cheese tradition of the islands as the topping or paprika and the smoked. The latter uses vegetable by-products originating from the Canarian mountains, such as rockrose, fig tree trunk, almond shells, pine needles...this treatment and the mentioned coverages, as well as the possibility of working with raw milk, give the cheese unique and differentiating characteristics. The peculiarities and high quality of our cheeses are appreciated inside and outside our borders. This excellence is due, in good measure, to the raw material with which they are made: milk from goats and sheep of autochthonous breeds, such as the majorera, palm and tinerfeña goats or the Canarian sheep, fed with fodder and natural pastures, that gives them a particular flavor. 5 5

6 Particularities of Canarian Cheese A good part of the cheeses is attached to the so-called Protected Designations of Origin (PDO). Under this term are grouped those agricultural products or food originating in a region, whose quality and specificities are due to their belonging - to it. 6

7 In the Canary Islands there are three cheese PDOs: PDO Queso Majorero, PDO Queso Palmero and PDO Queso de Flor de Guía, Cheese of Media Flor - de Guía and Queso de Guía ". The Canarian cheeses have singularities that make them unique and different. Some of these particularities are paprika, oil, goat, smoked and natural coverages. For the fixation of these coverages, the cheese receives an oil bath to which the spice or the cereal is adhered. 7

8 Most of the El Hierro cheeses are produced with pasteurized goat, sheep and cow milk. They tend to be of commercial rennet and are smoked with vegetables from the same island, such as the rockrose, the trunk of the dry fig tree, the stalk of the dry tunera, etc. From the Herreño cheese, two byproducts are made: the quesadilla, a typical sweet made with fresh cheese without salt, flour, eggs and sugar; and the mojo-queso, made with the mixture of fresh cheese and tomatoes. In La Gomera most of the cheeses are produced with raw goat milk from the different Canarian breeds, although mixes are also typical, with small amounts of goat and sheep milk from the Canarian breed. They can be of natural or commercial rennet. Most are smoked with plant materials of the earth, such as heather, rockrose, etc. One of the by-products of the typical cheese of the island is the almogrote, a paste made from hard or cured cheese, mixed with paprika and tomato, among others ingredients. Some sweets are also typical, such as curds, from fresh cheese, flour, eggs, etc. 88

9 The cheeses of the island of La Palma with PDO are produced with raw milk from the palm tree goat. They are identified by their peculiar smoked cover of bands (strips of different tonalities in the bark of the cheese), for which almond shells, dry cactus, pine needles (pine) and dried Canarian pine wood are burned. They are cheeses made with natural animal rennet, which is obtained from the dry and salty stomach of the nursing child. It distinguishes between two types of cheeses, the "artisans". its weight ranges between 750 g and 8 kg and the "herd" cheeses exceed 8 kg and are made with milk from grazing goats. Palmero cheeses are made in formats of up to 15 Kg in weight, so they have the merit of being the largest in Spain. In Tenerife, most of the cheeses that are made of pasteurized milk, goats of the race of Tenerife and their crosses and commercial rennet. There is also consumption of cheese with raw milk and natural rennet. In this island we find the smoked characteristic with bands, although cheeses with homogenous smoked covers are elaborated. The consumption of cheese on the island in general, is preferably like fresh cheese. Other formats used are coatings of goat or paprika. 9

10 The cheeses of Gran Canaria are mostly pasteurized goat milk, although the most unique are those of raw milk from cow, sheep and goat in different proportions. The uniqueness of the latter is collected by the PDO of "fl or" cheeses from Guía, in which rennet of vegetal origin is used, resulting from macerating the pistils of the fl ower of the thistle in water. Sometimes, this rennet is mixed with the rennet of animal origin; hence the name of these cheeses: "de media fl or". The Fuerteventura cheeses are characterized by being made from raw or pasteurized milk of goats from the majorera breed, and they can contain 15% Canarian sheep's milk and commercial rennet, since this is what the PDO gathers. A characteristic of the cheeses majoreros is the cover of paprika, which gives them a striking red color and the typical impression of the braid of the emploita. They were the first goat cheese from Spain to obtain a PDO, in In Lanzarote, the cheeses are made with raw or pasteurized goat milk from the different Canarian breeds and their crosses. Its main consumption is like fresh cheese, although semi-cured and cured are also sold. Among its qualities should be noted its softness, moisture sensation and easy digestion. On the island of the volcanoes, the singularities of its soil and its aridity have conditioned its livestock to be almost exclusively oriented to the goat, producing a high quality milk that gives its cheeses peculiar characteristics. 10

11 Towards international recognition In the Canary Islands, some 8,000 metric tons of goat cheese are produced every year, almost entirely intended to supply the internal market. Among the population ofthe Islands, the Canarian cheese is a highly appreciated product.in fact, the Canary Islands is the Autonomous Community in which the largest amount of cheese is consumed in Spain, with an average of 9.4 Kg per inhabitant per year. Island cheeses have participated repeatedly in national and international competitions for decades. Its prestige is increasing, as evidenced by the celebration in the Islands during 2009, of the international World Cheese Awards (WCA) contest that traditionally takes place in London, making the Canary Islands the world capital of cheese. In this event, where up to two thousand cheeses from all over the world participate, the quality of the Canarian cheese has already been awarded. In the great finale of 2008, many canarian cheeses were awarded (5 gold medals were won) adding a total of 15 medals, highlighting among them the Best Cheese of the World. 11

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13 Fresh Cheese Those who have 0 to 7 days are considered fresh cheese. RD 1113/2006, of 29 September. They are characterized by the fact that they are raw pressed pasta, an enzymatic coagulation, a high moisture content, white and light, and that they can be consumed from the day of their preparation, whether from milk raw or pasteurized. They are sold natural and smoked, with and without salt. Its flavors are milk, fresh milk, butter, etc. Persistence in the mouth hardly exists. 13

14 Fresh Cheese MAXORATA Originally from the island of Fuerteventura. Made with pasteurized goat milk from the majorera breed, rennet and salt. Natural coverage The tasting notes describe a bright white cheese with the smell of fresh goat's milk, soft and lactic, compact cut pasta, granular texture and white rind. Commercial life, from 10 to 15 days from the day of its manufacture. Presentation in formats of 1 and 4 kg and tubs of 410 g. Most representative awards MAPA (Ministry of Agriculture, Fisheries and Food) Special Award Best Spanish Food Company in rural development. 14

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16 Fresh Cheese BENIJOS Originally from the island of Tenerife Made with pasteurized goat milk from the different breeds of the Canary Islands and their crosses, rennet and salt. Natural or smoked coverage. The tasting notes describe a pearly white cheese, with the smell of fresh goat's milk, the taste of fresh, soft and lactic cheese, compact cut pasta, granular texture and white rind. Commercial life, from 10 to 15 days from the day of its manufacture. Presentation in formats of 500 g, ,5 and 8 kg and tubs of 400 g "without salt". Most representative awards, 1st Regional Cheese Contest Best fresh cheese. 2nd Regional Cheese Competition Diploma in fresh cheese. 16

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18 Fresh Cheese EL TOFIO Originally from the island of Lanzarote. Made from pasteurized goat's milk of different breeds of the Canary Islands and their crosses, rennet and salt. Natural cover. The tasting notes describe a shiny white cheese with the smell of fresh goat's milk, soft and lactic pasta, grainy texture and white crust. Commercial life, 10 to 15 days from the day of manufacture. Presentation in sizes of 1 and 4 kg and trays of 410 g. Most representative rewards, 2004 Journal Award - Best Food Industry. 18

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20 Fresh Cheese COALDEA Originally from the island of Gran Canaria.. Made with pasteurized goat and cow milk, in different proportions of the different races of the Canaries and their crosses, rennet and salt. Natural coverage. The tasting notes describe a bright white cheese, soft and lactic, compact pasta cut, grainy texture and white rind. Commercial life, from 10 to 15 days from the day of its manufacture. Presentation in 500 g, 1 and 3 kg formats 20

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22 Recipes with fresh cheese Avocado, nuts and Fresh Cheeses with jam of past figs Ingredients: 1 Avocado Assorted nuts Fresh cheese (Maxorata, Benijos, El Tofio, Coaldea) 1/2 clove of garlic Salt and pepper 5 last figs for jam Preparation: Peel the avocado and crush it. Mix the nuts and chop them. The fresh cheeses are chopped and mixed with the avocado and nuts. Add a splash of olive oil, half a clove of crushed garlic and the confiture of figs. Mix everything and season. For the jam: Cook the 5 last figs in a little water and mash. 22

23 Recipes with fresh cheese Quesadillas Ingredients: : 1 kg of 2 days cream cheese, without salt (The tofio, benijos, maxorata, coaldea) 150 g of flour 150 g of sugar Matalahúva 3 eggs Grated lemon Preparation: The cheese is crushed, then the sugar is incorporated and the dough is treated until the grumes became thin, then the eggs are added and gradually 1 or 2 limes and a teaspoon of Matalahúva are added. Mix everything well and place it in molds covered with a sip of water and flour. Interestingly, to say that the thicker the Quesadilla is, the better it tastes. Consumption: its traditional consumption is like sweets, desserts or snacks 23

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25 Tender Cheeses Tender cheeses are considered those that have 7 to 35 days of maturation and weigh more than 1.5 kilos and those that have 7 to 20 days of maturation and weigh 1.5 kilos or less. RD 1113/2006, of September 29. They are characterized by being of uncooked pressed pasta, of enzymatic - coagulation, presenting a white colour, and being so young, because they do not contain a fence, whether they are made from raw or pasteurized milk. They are marketed natural and smoked. Its flavours are low acid and salty, - have some sweet touch and sometimes reminiscent of citrus. Persistence in the mouth is short. 25

26 Originally from the island of El Hierro. Tender Cheese HERREÑO Made with pasteurized milk of goat, sheep and cow, lactic ferments, rennet and salt. Natural and smoked cover. The tasting notes describe a cheese with a soft consistency, without eyes, ivory colour, buttery taste and soft on the palate and smooth exterior appearance. The smoked, white and yellowish veined colour confer an intense aroma, the exterior area shows a high intensity to the roasted family, roasted, etc. and in the inner zone the average intensity prevails to the lactic family, milk and fresh butter. Maturation, between 8 and 20 days, according to format. Commercial life of 1 year from packaging. Presentation in formats of 400 g, 1 and 2.8 kg and wedges of 310 and 700 g approximately. Most representative awards:. Agro Canarias Soft pasteurized milk cheese. WCA Silver Medal Smoked soft cheese. 26

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28 Tender Cheese GOMERO Originally from the island of La Gomera. Made from raw goat milk from the different Canarian breeds and their crosses, rennet and salt. Natural and smoked cover. The tasting notes describe an intense white cheese, beautiful contrast with the brownish colour of the crust. Acidulous and smoky smell. Lactic flavour, slightly salty, with slight acidity and notes of goat milk, and clear shades of smoke. Compact and closed pasta. Fine, smooth and smoked bark. Fat, enzymatic coagulation, uncooked pressed pasta and smoked bark. Maturation, between 8 and 20 days. Commercial life of 1 year from packaging. Presentation in formats of approximately 1 kg. 28

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30 Tender Cheese EL PASTOR ISLEÑO DOP Originally from the island of Fuerteventura. Elaborated with raw milk of majorera goat, lactic ferments, rennet and salt. Natural coverage The tasting notes describe a white cheese with a slight ivory tone, a characteristic smell of soft goat cheese at room temperature, lactic and soft flavour, compact cut pasta, creamy texture and yellowish white rind. Maturation between 8 and 20 days. Commercial life of 6 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 390 g. Most representative awards: FEAGA TABEFE Awards - 1st Prize raw milk cheese. FEAGA TABEFE Awards - Accésit raw milk cheese. 30

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32 Tender smoked cheese EL TOFIO Originally from the island of Lanzarote. Made with pasteurized goat milk from the different breeds of the Canary Islands and their crosses, lactic ferments, rennet and salt. Natural and smoked cover. The tasting notes describe a white cheese with a slight ivory tone, a characteristic smell of smoked goat cheese at room temperature, mild aromas of smoke, roasted and toasted soft, lactic flavour, compact cutting paste, creamy texture and crust. yellow toast. Maturation between 8 and 20 days. Commercial life of 6 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 390 g. 32

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34 Soft Cheese MAXORATA Originally from the island of Fuerteventura. Made with pasteurized goat milk from Majorera, lactic ferments, rennet and salt. Natural coverage. The tasting notes describe a white cheese with a slight ivory-tone, a characteristic smell of goat cheese at room temperature, lactic and mild flavour, compact cut pasta, creamy texture and yellowish white rind. Maturation between 8 and 20 days. Commercial life of 6 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 390 g. Most representative awards: Agro Canarias st Prize, soft pasteurized milk cheese. FEAGA TABEFE Awards - 1st Prize for soft pasteurized milk cheese. 34

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36 Recipes with Tender Cheese Apple Salad and Tender Cheese Ingredients: 1 apple Tender Cheese (El Pastor Isleño, Herreño, Gomero, El To fi o, Maxorata) Salad leaves Quince Pumpkin seeds 140 g sugar Preparation: Cut a very thin apple slice and place it on the base. Chop the tender cheese and the quince in cubes and mix it with the pumpkin seeds and the salad leaves. Caramelized Pumpkin seeds: Spread the pumpkin seeds with a little oil and bake for 3 minutes. until they inflate. Reserve. Cook the sugar with a little water, add the seeds and stir until they crystallize 36

37 Recipes with Tender Cheese Soft Cheese Soup Ingredients: 100 g of Tender Cheese (El Pastor Isleño, Herreño, Gomero, El Tofi o, Maxorata) 350 g of cream 75 cl of broom honey Bread Cilantro Preparation: Put the chopped cheese and cream in a saucepan and simmer it. When the cheese is melted, remove it from the heat and strain it. Next the broom honey is added. Cut a slice of bread longitudinally and toast, put on top some chopped cheese mixed with cilantro. 37

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39 Semi-mature Cheese Semi-mature cheeses are considered those that have more than 35 days of maturation and weigh more than 1.5 kilos and those that have 20 days of maturation and weigh 1.5 kilos or less. RD 1113/2006, of September 29. They are characterized by being of uncooked pressed paste, by being of enzymatic coagulation, by their white color, and because they begin to form the mark of the fence. They are marketed as natural, smoked and smeared with paprika, gofio and oil. Its flavors are citrus and fatty, reminiscent of cream and oil and certain touches of toasted, salty medium that is reduced to acid, pungent notes very weak. Persistence in the mouth is medium. 39

40 Semimature Cheese EL PASTOR ISLEÑO DOP Originally from the island of Fuerteventura. Artisanal elaboration based on raw majorera goat milk, lactic ferments, rennet and salt. Natural cover, greased with goat and paprika. The tasting notes describe a cheese of ivory color, characteristic smell of semi-cured goat cheese at room temperature, creamy, lactic and slightly acidic flavor and with soft tones of goat's milk, compact pasta to the cut, of creamy texture and bark. yellowish brown. Maturation between 20 and 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 370 g. Most representative awards, FEAGA TABEFE Awards - Accésit Semimature cheese of raw milk. FEAGA TABEFE Awards - 1st Prize Semimature cheese of raw milk. FEAGA TABEFE Awards - Accésit Semimature cheese from raw milk. 40

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42 Semi-cured Cheese EL TOFIO Originally from the island of Lanzarote. Made with pasteurized goat milk from different breeds of the Canary Islands and their crosses, lactic ferments, rennet and salt. Natural cover, greased with goat and paprika. The tasting notes describe a slightly colored cheese, a characteristic smell of goat cheese semi-hardened at room temperature, a creamy, lactic and slightly acidic flavor and goat's milk shades, compact paste, a creamy texture and a crust yellowish brown. Maturation between 20 and 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 370 g. Most representative awards, AGROCANARIAS st prize for pasteurized semi-hardened cheese milk. FEAGA TABEFE Award - Pasteurized milk cheese. Acesit semi-hardened. 42

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44 Semi-cured Cheese BENIJOS Originally from the island of Tenerife. Made with pasteurized goat milk from the different breeds of the Canary Islands and their crosses, lactic ferments, rennet and salt. Natural cover, smoked, greased with goat and with paprika. The tasting notes describe a yellow-colored cheese, with the smell of semi-cured goat cheese at room temperature, creamy, lactic, slightly acidic flavor and with soft tones of goat's milk, compact cut pasta, creamy texture and colored rind white ivory. Maturation between 20 and 60 days. Commercial life of 12 months from packaging. Presentation in formats of 500 g, ,5 and 8 kg. Most representative awards, 2nd Regional Cheese Contest Diploma in Semicurado Natural. WCA 2003, 2006 and Silver Medal Smoked Semi-cured Cheese. WCA Bronze Medal Smoked Semi-cured Cheese. 44

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46 Semi-cured Cheese PALMERO DOP Originally from the island of La Palma. Handmade based on raw palm goat milk, lactic ferments, rennet and salt. Smoked cover. The tasting notes, describe a cheese with sea-colored pasta. Lactic acid and acidole. Aromas de fi nido goat milk, with notes of butter, hay, nartural rennet of kid that is completed with faint smoke perfumes, obtained by the burning of pinillo, tunera and almond shell. Slightly acid taste and pleasant pungent nuances. Compact paste with some small eyes spread over the dough and floury texture. Natural or smoked bark lightly and with small reliefs of tiny grids in the faces Matured fat, enzymatic coagulation and uncooked pressed paste and slightly smoked bark. Maturation between 20 and 60 days. Commercial life of 9 months from packaging. Presentation in formats of 0.75 to 15 kg. Most representative awards, Agrocanarias 2003 y Raw milk cheese from a semi-cured goat. Agrocanarias 2005 and Best cheese from the Canary Islands. WCA Silver Medal Semicured Cheese. 46

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48 Semi-cured Cheese MAXORATA DOP Originally from the island of Fuerteventura. Made with pasteurized goat milk from Majorera, lactic ferments, rennet and salt. Natural cover, greased with goat and paprika. The tasting notes describe a cheese with a slightly ivory color, a characteristic smell of semi-cured goat cheese at room temperature. Creamy, lactic and slightly acidic flavor and with sweet tones of goat's milk, compact pasta to the cut, creamy texture and yellowish brown bark. Maturation between 20 and 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 370 g. Most representative awards, MAP (Ministry of Agriculture, Fisheries and Food) st Prize Industrial Cheeses Pure Pressed Goat Paste. MAPA - Accésit 2007: Best Spanish cheeses awards. FEAGA TABEFE Awards - 1st Prize cheese pasteurized semi-cured milk. FEAGA TABEFE Awards - Accésit semi-cured pasteurized milk cheese. WCA Silver Medal Cheese pasteurized semi-cured milk. 48

49 Semi-cured Cheese MEDIA FLOR DOP Originally from the island of Gran Canaria. Made ffrom a mixture of raw milk from cow, sheep and goat in different proportions, vegetable rennet and salt. Natural cover. The tasting notes describe a straw yellow cheese. The smell in medium and long ripenings recalls lactic aromas developed with complex shades of raw milk and fl ow notes, characteristic of the flowering of the thistle, and of the dried fruits. Lactic flavor, creamy, deep, developed and complex, with slight bitter tones due to the use of vegetable rennet. Marfil white paste according to maturation, compact to the cut and creamy texture. Natural, smooth and waxy-looking bark. Coloring that evolved from yellowish ocher to amber tones more or less dark, presenting the marks of the tables on their faces. Matured, fatty, enzymatic coagulation and uncooked pressed paste. Maturation between 15 and 60 days. Commercial life of 9 months from packaging. Presentation in formats of approximately 3.5 kg. 50

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51 Semi-cured Cheese MEDIA FLOR DOP Originally from the island of Gran Canaria. Made ffrom a mixture of raw milk from cow, sheep and goat in different proportions, vegetable rennet and salt. Natural cover. The tasting notes describe a straw yellow cheese. The smell in medium and long ripenings recalls lactic aromas developed with complex shades of raw milk and fl ow notes, characteristic of the flowering of the thistle, and of the dried fruits. Lactic flavor, creamy, deep, developed and complex, with slight bitter tones due to the use of vegetable rennet. Marfil white paste according to maturation, compact to the cut and creamy texture. Natural, smooth and waxy-looking bark. Coloring that evolved from yellowish ocher to amber tones more or less dark, presenting the marks of the tables on their faces. Matured, fatty, enzymatic coagulation and uncooked pressed paste. Maturation between 15 and 60 days. Commercial life of 9 months from packaging. Presentation in formats of approximately 3.5 kg. 50

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53 Semi-cured Cheese FLOR DOP Originally from the island of Gran Canaria. Made ffrom a mixture of raw milk from cow, sheep and goat in different proportions, vegetable rennet and salt. Natural cover. The tasting notes describe an off-white, off-white cheese and shapes with a tendency to cake. The smell in medium and long ripenings recalls lactic aromas developed with complex shades of raw milk and fl ow notes, characteristic of the flowering of the thistle, and of the dried fruits. Acid, bitter and very aromatic taste. Cream colored paste, very soft consistency, closed to the cut and very creamy texture. Natural, smooth, fine, elastic and soft bark. Coloring that evolves in the maturation to dark browns, presenting the marks of the tables on their faces. Matured, fatty, vegetable coagulation and uncooked pressed pasta. Maturation between 15 and 60 days. Commercial life of 9 months from packaging. Presentation in formats of approximately 3.5 kg. 52

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55 Semi-cured Cheese COALDEA Originally from the island of Gran Canaria. Made with pasteurized milk of goat and cow, in different proportions of the different breeds of the Canaries and their crosses, lactic ferments, rennet and salt. Natural cover greased with gofio or paprika. The tasting notes describe a yellow-yellow cheese, creamy, lactic and slightly acidic flavor and with soft tones, compact pasta with a creamy texture and a yellowish-brown white bark Maturation between 20 and 60 days. Commercial life of 12 months from packaging. Presentation in 500 gr, 1 and 3 kg formats. 54

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57 Recipes with Semi-cured Cheese Beef sirloin with Semi-cured Cheese sauce Ingredients: 1 Medallion of Beef Tenderloin 1 small zucchini 4-5 mushrooms 120 g of semi-cured cheese (Benijos, El Tofio The Island Shepherd, Maxorata, Palmero, Coaldea) 1 piece of onion cut very thin 1 squirt of cream Salt and pepper Preparation : The previously salted sirloin medallion is passed through the grill or grill. In turn, sauté the zucchini and mushrooms (do not leave the vegetables very well done). In a saucepan, add the previously grated smoked cheese, add the onion and cream and add salt and pepper. Remove with a rod without stopping until we obtain a thick sauce with which we cover the sirloin. 56

58 Recipes with Semi-cured Cheese Shrimp in "Chaud Froid" of Semi-cured Cheese, with a touch of roses Ingredients: 4 prawns 200 g of milk 200 g of semi-cured cheese (Benijos, El Tofio El Pastor Isleño, Maxorata, Palmero, Coaldea) Salt and pepper 15 g of vegetable gelatin 100 g of rose water 40 g of sugar 1 ecological rose to juliana 2 tablespoons of rose marmalade 2 g agar agar Preparation : We boil the grated cheese with a little salt. Once the cheese is melted, strain and add the gelatin, there is a slight heat stroke. We booked to bathe the prawns. Peel the king prawns and lightly boil them with a little olive oil. Let cool and bathe with cream cheese semicurado. Rose purée: Prepare a syrup, add the rose, let it boil, add the rose marmalade and agar agar, let stand, cool in mold. We crush very fine to obtain a puree. 57

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60 Cured Cheese Cured cheeses are considered to be those that mature more than 105 days and weigh more than 1.5 kilograms and those that mature at 45 days weighing 1.5 kilograms or less. RD 1113/2006, of September 29. They are characterized by being of uncooked pressed paste, because they are enzymatic coagulation and because of their matt ivory color, they may have small openings and they already have a formed fence. They are marketed as natural, smoked and smeared with paprika, goat and oil. Its flavors have weak acid and spicy notes, citrus memories, sweet tones, toasted, certain touches of butter and nuts. Persistence in the mouth is medium to long. 59

61 Cured Cheese EL PASTOR ISLEÑO DOP Originally from the island of Fuerteventura. Handmade elaboration based on raw goat milk from Majorera, lactic ferments, rennet and salt. Natural cover, greased with gofio and paprika. The tasting notes describe a yellow cheese, characteristic smell of goat cheese at room temperature. Maturation over 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 350 g. Most representative awards, FEAGA TABEFE Awards - 1st prize for the best cheese of the Canary Islands. FEAGA TABEFE Awards - Accésit. 60

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63 Cured Cheese HERREÑO Originally from the island of El Hierro. Made with pasteurized milk of goat, sheep and cow, lactic ferments, rennet and salt. Natural cover, smeared with wax and paprika. The tasting notes describe a thin crust cheese, slightly amber color, consistency that varies according to the degree of cure, from creamy to tough. The cut appears small cuts distributed throughout the mass, whose color varies depending on the proportion of milk used. Taste slightly acidic, smooth and pleasant, some have slight sweet notes and a slight bitterness is appreciated. The aromatic persistence is medium and in the aftertaste the bitter taste predominates. Maturation over 60 days. Commercial life of 12 months from packaging. Presentation in formats of 800 g and 2.5 kg. 62

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65 Originally from the island of Lanzarote. Cured Cheese EL TOFIO Made with pasteurized goat milk from the different breeds of the Canary Islands and their crosses, lactic ferments, rennet and salt. Natural cover, smeared with gofio and paprika. The tasting notes describe a yellow-colored cheese, a characteristic smell of goat's cured cheese at room temperature, a developed flavor, creamy and slightly spicy, a compact paste with a cut, a creamy texture and a yellowish-brown rind. Maturation greater than 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 350 g. Most representative awards, FEAGA TABEFE Awards - Accésit cured pasteurized milk cheese. FEAGA TABEFE Awards - 1st Prize pasteurized milk cheese cured. AGROCANARIAS Best cured pasteurized milk cheese. 64

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67 Originally from the island of Tenerife. Cured Cheese BENIJOS Made with pasteurized goat milk from the different breeds of the Canary Islands and their crosses, lactic ferments, rennet and salt. Natural cover, smoked, greased with gofio and with paprika. The tasting notes describe a yellow-coloured cheese, smell of goat cheese cured at room temperature, developed flavour, creamy and slightly spicy, compact pasta to the cut, creamy texture and bark of yellowish brown colour. Maturation greater than 60 days. Commercial life of 12 months from packaging. Presentation in formats of 500 g, ,5 and 8 kg. Most representative awards, WCA Gold Medal Cured Paprika. WCA Silver Natural Cured Medal. WCA Silver Medal Cured Pimentón. 66

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69 Cured Cheese MAXORATA DOP Originally from the island of Fuerteventura. Made with pasteurized goat milk from Majorera, lactic ferments, rennet and salt. Natural cover, smoked, greased with gofio and with paprika. The tasting notes describe a yellow-coloured cheese, a characteristic smell of goat's cured cheese at room temperature. Flavour developed, creamy, slightly sweet, spicy and toasted, compact pasta to the cut, creamy texture and bark of yellowish brown colour. Maturation greater than 60 days. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg and wedges of 350 g. Most representative awards, FEAGA TABEFE Awards - 1st Prize Milk Cheese pasteurized cured FEAGA TABEFE Awards - Best Canarian cheese of cured pasteurized milk. WCA Gold Medal and prize for the best denomination of origin in the world. WCA Silver Medal. AGROCANARIAS st Prize pasteurized milk cheese cured. 68

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71 Special Reserve Cured Cheese MAXORATA DOP Originally from the island of Fuerteventura. Made with pasteurized goat milk from Majorera, lactic ferments, rennet and salt. Coverage, smeared with paprika. The tasting notes a yellow-coloured cheese, a characteristic smell of goat's cured cheese at room temperature, a developed flavour, creamy, slightly sweet, spicy and toasted, compact pasta cut, creamy texture and a bark of the characteristic colour of the peppers. Minimum maturation of 6 months. Commercial life of 12 months from packaging. Presentation in formats of 1 and 4 kg. 70

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73 Recipes with Cured Cheese Almogrote Ingredients: Cured Cheese (El Pastor Isleño, Herreño, El Tofio, Maxorata, Benijos) Tomato Pepper picona Garlic Olive oil Preparation: Take a good piece of cured cheese and break into very small pieces, grate and go through the blender. We add the tomatoes peeled and cut into pieces, 3 or 4 cloves of garlic, 2 peppers and olive oil. Beat the whole until it is creamy and with the consistency of a pate. This pâté is spread on the loaves of bread, if possible biscuit. The exact amounts of ingredients depend on the taste of each one. The tomato influences the final colour and softens the palate, while the pepper and garlic make it more or less spicy. 72

74 Recipes with Cured Cheese Tomato brochette with Cheese Cured and olive Ingredients for tomatoes: 100 g of Cured Cheese (El Pastor Isleño, Herreño, El To fi o, Maxorata, Benijos) Cherry tomatoes Herbs of Provence 1 dl of olive oil 1 clove of garlic Salt and pepper For the olive: : 40 g of pitted black olives 50 cl of olive oil 2 g of salt Preparation Cut the cheese into cubes. Blanch the tomatoes 30 sec. in boiling water, peel them and remove the seeds. Place them on a baking tray with the oil, the herbs of Provence, the garlic and salt and pepper. Bake them at low temperature allowing them to candy. To make the olives, crush the olives with the oil and salt until you get a paste. Place on each skewer a little cube of cheese, a tomato, and cover with a pinch of olive oil. 73

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