QUESO DE FLORDE GUÍA

FLOWER CHEESEDEGUSTACIÓN DE UN TESORO GASTRONÓMICO

DE GRAN CANARIA

TASTE A TREASURE OF GRAN CANARIA GASTRONOMY

PRYECT: TASTE OF FREEDOM 2013-1-IT2-GRU06-51940 4

Aula Adscrita de Personas Adultas – AAPA - Centro Penitenciario de Las Palmas

Reconocimiento al queso en los medios de comunicación

Awards given to the canarian cheese in the media

Pupils from Salto del Negro Prison visit the “Cheese’s House at Montaña Alta (Sta. Mª Guía)

TASTE OF FREEDOM

UN TÉCNICO RECIBE A LOS ALUMNOS Y LES DA INFORMACIÓN

A technician welcomes pupils and gives them some information

•CHEESES WITH LOTS OF HISTORY

• The origin of the famous “Queso de Guía”, resides in populations who settled in the Northern midland (Moya, Gáldar and Santa María de Guía), provenance, mainly Portuguese and Extremadura.

• Curiously is in these peninsular regions where actually are still made other modalities of “Queso de Flor” (Torta del Casar, Quesos de la Serena). Some of those were imported to our geography in the early sixteenth century, after the conquest of Gran Canaria.

• The historic denomination: “Quesos de Guía” y “Quesos de flor de Guía” appeals not only to one of the places of production of cheeses “Altos de Guía” (Highs of Guía) but also this name was adquired because of the fact of being the city of Santa María de Guía the traditional place of sold of this products; both at their stores as at the colossal Agricultural market, welcomed in its streets and squares every Sunday until the twilight of the twentieth century.

• CITY OF GUÍA HAS BEEN THE TRADITIONAL MARKET OF CHEESES HANDMADE IN MIDLANDS.

The general requirements to be met cheese to

obtain the label certifying it with the seal of

denomination of origin are that its production should be done by hand

on farms in the municipalities of Santa María de Guía, Gáldar and Moya and raw milk

from Canary Island sheep race (minimum 60%),

although it can also be mixed with cow's milk and goat; sheep whose

milk is used for the production of these cheeses can not be

housed, it must graze in the territory comprising

the designation of origin; It must comply with the

seasonality of their production and respect

the natural reproduction cycle of cattle (between the months of January to

July).

FLOR DEL CARDOEMPLEADA PARA ELABORAR EL CUAJOVEGETAL.

Flower of Cardoon, globe artichoke (Cynara scolymus) used to manufacture the vegetable coagulant as curdling agent.

• The livestock species used in Cheeses’ of flower manufacturing are: Gran Canaria sheep, Fuerteventura goat and Canarian cow( being admitted crosses between other breeds).

• It is about local breeds, rustic animals that trough the years had been adapted to the local climate and the system of production.

• Gran Canaria sheep and Fuerteventura goat point out as plentiful milk producers; obtaining a media of 0.2 gal. per day.

• Sheepherding has been an activity developed in northern midlands of Gran Canaria since sixteenth century and it is just linked to the cheese production. So much so that it is one of the most peculiar features in general of Guia Cheese and exclusive of Flower Guía Cheese.

• Therefore Guía highlands have been the one of the areas of Gran Canaria with more sheep vocation, which explains the existence of large pasture extensions in this geography.

• http://www.rtve.es/alacarta/videos/a-pedir-de-boca/pedir-boca-queso-flor-guia-galdar-queso-herreno/66172/

• Queso de Flor de Guía

• El Queso de Flor de Guía is one that is made only with vegetable rennet, obtained from the infusion of dried flower petals thistle. This flower, species and globe artichoke, Cynara cardunculus especially flourishes in some places in the areas of mediocrities and summits in the months of April or May, but not until late summer when it is collected. After cut is allowed to dry until the flower heads have lost their color when they are separated, finally, to obtain rennet, these flower heads are macerated in water for a period of six to twelve hours, until the water takes a brown color. This aqueous extract or infusion is used to curdle milk, bringing the Queso de Flor a very creamy texture, almost flux of maturation, dominated the bitter taste on the palate, with a medium-high, persistence one post can appear spicy taste, being the most appreciated cheese of the three types, for its exclusivity and its unique and exquisite taste. 

• Queso de media flor de Guía

Is one for whose production 50% vegetable rennet (Thistledown) and 50% of animal rennet is used. The texture of this cheese is creamy in young cheeses, gaining strength in the maturation and presenting odors and lactic aromas, like fresh butter and vegetable notes. Taste and aftertaste is not as bitter as in the Queso de Flor. 

• Queso de Guía

• This one is made exclusively with animal rennet, traditionally extracted from the stomach of baifos (or kids) or lambs. Currently, conventional laboratory rennet is because it is not allowed to market the cheese with animal rennet extracted from the stomach. This cheese has a soft texture in semi-cured cheeses, cured hard on, and brittle in the aged; and lactic aromas Family (milk, curd, butter) or animal (leather, rennet), appearing sometimes notes plant family as dry grass or straw, his taste is balanced, slightly salty, acid and bitter taste.

LOS ALUMNOS ATIENDEN UN VIDEO EXPLICATIVO

PUPILS WATCHING A VIDEO ABOUT CHEESE OF FLOWER MANUFACTURE

DEGUSTACIÓN DEL QUESO

CHEESE TASTING

Gracias por la atención - Thank you for your attention

Aula Adscrita de Personas Adultas – AAPA - Centro Penitenciario de Las Palmas