FLOR DE GUÍA CHEESE P.D.O
The Protected Designation of Origin Flor de Guía Cheese, Half Flor de Guía Cheese and Guía Cheese was approved in March 2007. Its unique characteristics, its traditional method of production, its history and roots in the northwest region of the island and all the ethnographic and socioeconomic elements linked to its production were reasons for its approval.
General characteristics of the D.O.P.
Among the general requirements that a cheese must meet to obtain the label that accredits it with the designation of origin seal is that its production must be done by hand on livestock farms within the municipalities of Santa María de Guía, Gáldar and Moya and with raw Canarian sheep's milk (a minimum of 60%), although it can also be mixed with cow's and goat's milk. Sheep whose milk is used to make these cheeses may not be stabled, and must graze within the territory covered by the appellation of origin; the seasonality of its production must be complied with and the natural reproduction cycle of cattle must be respected, for this reason the cheeses with denomination of origin will only be those that are produced between the months of January and July.
Flor de Guía Cheese
Flor de Guía Cheese is the one that is made solely with vegetable rennet, obtained from the infusion of the dried petals of the thistle flower. This flower, of the cynara scolymus species and, above all, cynara cardunculus, blooms in some places in the midlands and highlands in the months of April or May, but it is not until late summer when it is collected. After being cut, it is left to dry until the flower heads have lost their colour, at which point they are finally separated to obtain the rennet. These flower heads are macerated in water for a period of six to twelve hours, until this water takes on a brown colour. This aqueous extract or infusion is used to curdle the milk, giving the Flower Cheese a very creamy texture, almost melting depending on maturation, with a predominantly bitter taste on the palate, with a medium-high persistence, and may appear after-spicy taste, being the most appreciated cheese among the three types, for its exclusivity and its unique and exquisite flavour.
Guía Half Flower Cheese
Guía Half Flower Cheese is used for the production of which 50% vegetable rennet (thistle flower) and 50% animal rennet are used. The texture of this cheese is creamy in young cheeses, acquiring firmness as it matures, and presenting lactic odours and aromas, such as fresh butter and vegetable notes. Its flavour and aftertaste is not as bitter as in Flower Cheese.
Guía Cheese
Guía Cheese, also known as rennet cheese, is made exclusively with animal rennet, traditionally extracted from the stomach of baifos (or young coats) or lambs. Currently, conventional rennet obtained in laboratories is found, since it is not allowed to market cheeses with animal rennet extracted from the stomach. This cheese has a soft texture in semi-cured cheeses, hard in cured ones, and brittle in aged ones; and aromas of the lactic family (milk, curd, butter) and animal (leather, rennet), sometimes appearing notes of the vegetable family such as dry straw or grasses. Its flavour is balanced, slightly salty and acid and a touch bitter.