One of Spain’s most unique cheeses
In north Gran Canaria the Cortijo de Pavón cheesery produces one of Spain’s most unique cheeses with cow, sheep and to a lesser extent goat milk. Their soft, yellowish rind, rich, creamy texture and slightly bitter flavour come from the use of thistle flowers, harvested between April and May, to curdle the milk. The cheeses are made within the Queso de Flor de Guía y Queso de Guía Designation of Origin.
Centuries-old cheese recipes made on pine and chestnut wood
Located in Santa María de Guía town, the Cortijo de Pavón cheesery uses two techniques to make the cheese known as Flor de Guía or Flower of Guía. Both thistle flowers and traditional rennet from the dried and minced stomach of goat kids are used. Media flor cheese uses both rennet and thistle flowers to curdle the milk for a milder flavour. The cheese boards used for curing are made from local wood such as pine heartwood and chestnut decorated with geometric designs unique to each cheesery.