Queso de Media Flor de Guàa
Queso de Guàa
These types of cheeses have a markedly seasonal character and are firmly rooted in the traditional production system (lactation from January to July, when pasturage is available in the protected area and the milk is processed in the dairies, and then the dry period from August to December, when the transhumance takes place towards the island's summit in search of suitable pasturage). This is a fundamental characteristic and determines the production period, as it has always done traditionally.
The Protected Designation of Origin "˜Queso de Flor de Guàa'/"˜Queso de Media Flor de Guàa'/"˜Queso de Guàa' covers the following types of cheese:
"˜Queso de Flor de Guàa': a full-fat or half-fat cheese made primarily from Canary Island sheep's milk, although mixing sheep's milk with other kinds of milk is permitted, provided that the following proportions are observed:
» milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,
» the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,
» the maximum proportion of milk from any of the Canary Islands' breeds of goats is set at 10 %.
The main characteristic of this cheese is that the milk is curdled using only vegetable rennet made from the dried flower heads of the cardoon varieties Cynara cardunculus var. ferocissima and Cynara scolymus.
"˜Queso de Media Flor de Guàa': a full-fat or half-fat cheese made primarily from Canary Island sheep's milk, although mixing sheep's milk with other kinds of milk is permitted, provided that the following proportions are observed:
» milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,
» the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,
» the maximum proportion of milk from any of the Canary Islands' breeds of goats is set at 10 %.
It is characteristic of this type of cheese that the milk is curdled using at least 50 % vegetable rennet made from the dried flower heads of the cardoon varieties Cynara cardunculus var. ferocissima and Cynara scolymus.
"˜Queso de Guàa': a full-fat or half-fat cheese made primarily from Canary Island sheep's milk, although mixing sheep's milk with other kinds of milk is permitted, provided that the following proportions are observed:
» milk from the Canary Island breed of sheep must make up at least 60 % of the total amount,
» the maximum proportion of milk from Canary Island cattle and crossbreeds thereof is 40 %,
» the maximum proportion of milk from any of the Canary Islands' breeds of goats is set at 10 %.
For this type of cheese, the milk is curdled using animal rennet and/or vegetable rennet (Cynara cardunculus var. ferocissima, Cynara scolymus) and/or other authorised starter cultures.
Based on the degree of maturity, the protected cheeses are classified as:
» "˜semi-mature', if the maturing process lasts between 15 and 60 days; or
» "˜mature', if the maturing process lasts longer than 60 days.
The physical and organoleptic characteristics of these cheeses are as follows:
"˜Queso de Flor de Guàa':
Shape: cylindrical.
Height: 4-6 cm.
Diameter: between 15 cm and 30 cm.
Weight: between 0,5 kg and 5 kg.
Rind: cheeses that have been matured for a short period of time have quite a fine, elastic and soft external rind that is a dull, ivory-white colour and tends to be shaped like a flan. Cheeses that have been matured for longer have a harder, well-defined rind that is dark brown in colour. In both cases, the rind bears the imprint of the cheese mould on its base and has well-defined cloth marks on its smooth edges.
Body: semi-mature cheeses have a very soft, cream-coloured body which is dense when cut and has a very creamy texture and a highly aromatic, acidic and bitter flavour, while mature cheeses have a hard, yellow-brown body which emits a pleasant odour when broken and has a bitter flavour and a sensation of sharpness.
Odour: medium intensity, lactic, vegetal (cardoon and nuts).
Aromas: medium-high intensity, with the same identifiers as for odour.
Elementary flavours: bitter, salty and acidic flavours.
Trigeminal sensations: mildly burning and astringent.
Aftertaste: medium persistence.
Aroma durability: medium.
Texture: dense, compact and pasty cheeses.
"˜Queso de Media Flor de Guàa':
Shape: cylindrical.
Height: 4-8 cm.
Diameter: between 15 cm and 30 cm.
Weight: between 0,5 kg and 5 kg.
Rind: the colour and thickness vary depending on maturing time. Consequently, cheeses matured for a short period of time have a fine, ivory-coloured rind, while the most mature cheeses have a thicker, brown-coloured rind. The rind has smooth edges and bears the imprint of the cheese mould on its base.
Body: the body of the cheese is ivory-white to yellow in colour, depending on how mature it is, compact when cut and creamy to very hard in texture, depending on maturity. It has a mildly acidic flavour with a slight sharpness.
Odour: medium intensity, lactic, vegetal (cardoon and nuts), animal (rennet) and occasionally floral or with the smell of roasting. Aromas: medium-high intensity, with the same identifiers as for odour and with the aroma of the starter cultures. Elementary flavours: bitter, salty and mildly acidic flavour. Trigeminal sensations: mildly burning, sharp and astringent. Aftertaste: medium-low persistence. Aroma durability: medium-low. Texture: dense, compact and sometimes rubbery or creamy cheeses. "˜Queso de Guàa' Shape: cylindrical. Height: 4-8 cm. Diameter: between 15 cm and 30 cm. Weight: between 0,5 kg and 5 kg. Rind: both the thickness and the colour vary depending on the maturing time, so that semi-mature cheeses have quite a fine external rind that is ivory in colour, while the most mature cheeses have thick, dark-brown rinds, having passed through every shade of yellow in between. They bear the imprint of the cheese mould on their base and may or may not bear a symmetrical flower. Body: the colour of the cheese varies from ivory-white to yellow, while its consistency ranges from very soft to hard, although the cheeses are generally dense and compact when cut. Salty and acidic flavours predominate, and there may occasionally be a hint of bitterness and sharpness.
Odour: medium intensity, predominantly lactic, followed by animal.
Aromas: Medium intensity, with the same identifiers as for odour, with a particular emphasis on lactic aromas.
Elementary flavours: above all a salty and acidic flavour, with a slight hint of bitterness detectable in some cheeses.
Trigeminal sensations: predominantly a sensation of astringency, followed by burning, but at a medium to low level in both cases.
Aftertaste: medium persistence.
Aroma durability: medium-low to low.
Texture: dense, compact and sometimes creamy cheeses.
The chemical characteristics vary depending on the level of maturity and have the following minimum values:
"˜Queso de Flor de Guàa':
Protein: 22,50 % (in dry matter).
Fat: 29,50 % (in dry matter).
Dry matter: 56,50 %.
"˜Queso de Media Flor de Guàa':
Protein: 23,50 % (in dry matter).
Fat: 27,50 % (in dry matter).
Dry matter: 55,50 %.
"˜Queso de Guàa':
Protein: 24,10 % (in dry matter).
Fat: 27,50 % (in dry matter).
Dry matter: 57,00 %.
The production area for milk suitable for the products covered by this Protected Designation of Origin coincides with the area in which processing and maturing take place and is restricted to three municipalities in the north-western district of Gran Canaria. These are as follows:
Gà¡ldar: this area, which covers 67,6 km 2 , has a perimeter which resembles a very irregular triangle with its apex facing the island's interior, at an altitude of more than 1 500 m above sea level.
Moya: located in the central part of northern Gran Canaria, this municipality covers an area of 36,3 km 2 .
Santa Maràa de Guàa: covering an area of 37,72 km 2 , this municipality is 1 500 m above sea level and slopes progressively down towards the coast at a steep gradient of more than 11,5 %.
