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You will  also  taste  Lanzarote  cheese Livestock  farming  in  the  Canaries  hardly  evolved  at   all  during  the  previous  two  centuries.  The  farmer’s  cattle  consisted  of  animals  that   would  help  work  the   land,  such  as  donkeys,  oxen,  cows  and  camels,  as  well  as  flocks  of  ruminants,  such  as  sheep  and  goats. The   goat,  as   the  predominant  animal,   provided  an  invaluable   resource  for  the  ancient  indigenous  population.   From  them  they  would   obtain   milk,  cheese,   meat,  fats,  and  leather  for  clothing  and  footwear.  They  would  also  make  use  of  the  horns  for  tools. Bearing  in  mind   the  difficult  conditions   of  our  landscape,   the   goat  is   one  of   the  biggest  producers  of  milk.  Lanzarote  goats  are  also,   fortunately,  free  of  the   main  diseases  that  afflict  this  species.  In  addition,  the  traditional  techniques  of  cheesemaking  have  evolved  to  offer  a  hygienic  and  safe  product. The  main  type  of  goat  on  the  island  is  a  native  breed  to  Lanzarote,  which  comes  in  a  variety  of  colours,  is  hardy  and  perfectly  adapted  to  arid  areas. Lanzarote  cheese  is  made  with  100%   raw  goat’s  milk.  It   is  set   using   enzymes  which   maintain   the   vitamins  of   the   milk  in  the   cheese.  The  resulting  mixture  of   this  process  is  pressed  but  not  cooked,  which  helps  to  preserve  the  cheese’s  excellent  original  properties. The   crust’s   colour   is  white,  the  same  as   the  cheese  when  cut.  The  exterior  crust  is  very  thin  and  is  characterised  by  the  traditional  pattern   of   a   surrounding   plaited  palm  leaf  strip.  The   cheese  is  smooth  tasting  and  pleasing  to  the  palate,  with  a   delicate  aroma.  The  mature  cheeses  acquire  an  external  tone   that   can   be  anything   from   marble  white   to   dark   brown   in   colour.   For   a  cheese  with   a  stronger   flavour,  there  are  naturally  shaped   smoked   cheeses,  or  the  original,   smooth-­‐tasting  cheese  covered  with  a  layer  of  gofio  (grounded,  toasted  cereals)  or  pepper.

Type of  cheese  produced  in  Lanzarote FRESH CHEESE (Queso Fresco): A product made from Canarian goat’s milk without any additional fermentation. It is of a cylindrical shape and pearly-white colour and has a fresh goats’ milk aroma and a characteristic taste of fresh, smooth and milky cheese. It is solid when cut and has a granular texture. It comes with the imprint of the palm leaf strip around the edge, and that of the cheesemaker on the top and bottom.

SOFT CHEESE (Queso Tierno): A product made from goat’s milk and to which probiotics and rennet are added, at just the right temperature, to help set the cheese. It is white in colour with a light marble tone. The cheese is solid when cut and has a creamy texture. It comes with a crust of a yellowish white colour and the imprint of the palm leaf strip on the sides and that of the cheesemaker on the top and bottom.

SEMI-CURED CHEESE (Queso Semicurado): It is made from Canarian goat’s cheese to which probiotics and rennet are added, at just the right temperature, to help it set. It has a light marble tone and a creamy, milky and slightly sour taste, with a light hint of the goat’s milk. This type of cheese also comes in other varieties such as semi-cured covered with a layer of pepper and semi-cured covered with a layer of gofio (ground, toasted cereals). The cheese is solid when cut and of a creamy texture. The yellowish brown crust has the typical imprints of the palm leaf strip on the sides and those of the cheesemaker on the top and bottom. For the gofio or pepper varieties, the crust is characteristic of these products

CURED CHEESE (Queso Curado): Made with canarian goat’s cheese, rennet, probiotics and salt, it is also available as a cured cheese covered in a layer of pepper, and as a cured cheese with a layer of gofio. It has a yellowish marble colour and has a rich creamy and slightly spicy taste. It is solid when cut and of a creamy texture. It has a yellowish brown crust in which can be seen the typical imprints of the palm leaf strip on the sides and of the cheesemaker on the top and bottom. In the gofio or pepper varieties, the crust is characteristic of these products.

jueves 17 de noviembre de 2011

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LANZADIZO CULINARY SCHOOL  

Culinary vacations with wine & cheese tastings in Lanzarote island, Canary Islands, Spain.

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