Las elaboraciones queseras de Canarias reflejan en registros gustativos las singularidades de las siete islas, cada una caracterizada por producciones de razas lecheras autóctonas en entornos naturales y microclimas específicos, además de peculiares prácticas artesanales. Todo ello, en conjunto, confiere matices y texturas sui generis que han cosechado importantes premios de ámbito internacional.
First of all, it must be said that there are three Protected Designations of Origin in the Canary Islands which work with very precise specificities in terms of product excellence: the Flor de Guía cheese, Half Flor de Guía cheese and Guía cheese PDO; the Majorero cheese PDO; and Palmero cheese PDO. It is estimated that more than half of the production is made with raw milk in small family cheese factories that adhere to the zero kilometer concept, as they are sold in a geographically close environment.
“We must not lose sight of the fact that all this excellence is endorsed by our native breeds of dairy herds: the Majorera, the Palmero and the Tenerife goat, the Canary sheep and the Canary cow,” says Marichu Fresno, one of the leading experts in the Autonomous Community of the Canary Islands. “In addition – the researcher points out- the imprint of the nature of each ecosystem is clear, with feeding and animal welfare conditions being decisive factors in their differentiation.”
“No hay que perder de vista que toda esta excelencia viene avalada por nuestras razas autóctonas productoras de leche: la cabra majorera, la palmera, la tinerfeña, la oveja canaria de pelo y la vaca canaria”, afirma Marichu Fresno, una de las máximas expertas de la Comunidad Autónoma de Canarias. “Además –pone de relieve la investigadora–, queda impreso el carácter de cada ecosistema, que hace que alimentación y condiciones de bienestar de los animales constituyan factores decisivos en la diferenciación”.
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