Queso Palmero

About Queso Palmero

Queso Palmero, also known as Queso de La Palma, is a traditional cheese from La Palma in the Canary Islands, Spain. Made exclusively from the milk of La Palma goats, the cheese reflects the island's rich grazing pastures and centuries-old cheesemaking traditions. It is produced using unpasteurized milk, coagulated with natural kid rennet at 27–33°C, and dry-salted with local sea salt. The cheese is typically eaten fresh but also comes in young, semi-mature, and mature varieties. Shaped as a flattened cylinder, it can weigh up to 15 kg. While the natural rind is white, it is often smoked using almond shells, prickly pear, or Canary Island pine, giving it a darker color and distinct smoky aroma. The cheese is matured in cellars or air-conditioned rooms, where the rind is sometimes coated with olive oil or roasted maize meal for protection.

Key Facts

Country of Origin	Spain
Specific Origin	La Palma, Canary Islands
Protection	PDO (2001)
Milk Type	Goat
Milk Treatment	Unpasteurized
Rind	White (natural), often smoked for a darker color
Texture	Firm, varies with aging
Flavor	Mild and milky when fresh, developing more complexity when aged
Aroma	Natural or smoky, depending on treatment
Colors	White (unsmoked), darker when smoked
Forms	Cylindrical, sizes vary from 2 to 33 lbs (0.75–15 kg)
Age	Fresh, young, semi-mature, or mature
Rennet Type	Animal

What is Queso Palmero?

Palmero cheese, also known as Queso Palmero or Queso de La Palma, is a traditional Spanish cheese from the island of La Palma in the Canary Islands. Made exclusively from raw goat’s milk of the Palmera breed, Palmero cheese has been protected with a designation of origin (DO) since 2001.

Historical Background

The history of Palmero cheese dates back to the pre-Hispanic era with the introduction of goats by the first inhabitants of La Palma, who were of Berber origin. Following the island's incorporation into the Crown of Castile in 1493, documentation of the cheese industry became more frequent. By the mid-sixteenth century, Palmero cheese was being exported to ports such as San Juan de Puerto Rico and Santo Domingo, as well as the Cape Verde islands.

Production Process

The DO protects thirty-one livestock farms with 4,613 milking goats that produce 413,410 gallons (1,564,929 liters) of milk annually, resulting in approximately 523,218 pounds (237,328 kilograms) of cheese. Milk is coagulated at 80–91°F (27–33°C) for forty-five minutes using animal rennet, typically from commercial calf or artisanal kid preparations.

Coagulation and Pressing

Cheesemakers traditionally use kid rennet preparations as a coagulant, crucial for the typical taste and texture of Palmero cheese. The cheese is pressed by hand or with pneumatic presses. After pressing, the cheese is salted using the dry salt method.

Smoking

Approximately 80 percent of Palmero cheese is smoked using traditional methods with materials such as almond shells, prickly pear cactus, pine needles, and wood from the Canary pine. This smoking process results in four distinct categories of smoked cheese, with pine needle being the most commonly used material.

Characteristics

Palmero cheese is cylindrical in shape and varies in size from 2 to 33 pounds (0.75–15 kilograms). The rind is smooth and can be yellow or brown if smoked. The interior mass is ivory-white, featuring small mechanical holes. The flavor is slightly acidic and moderately salty.

Fresh and Ripened Cheese

Palmero cheese can be consumed fresh or ripened. Fresh cheese has a soft texture and shiny white color, while ripened cheese, aged for over eight days, is firmer and may have a pale cream color.

Uses

Palmero cheese is versatile and can be eaten thinly sliced on its own or grilled, often served with the local mojo sauce. It is also enjoyed with wine, beer, or as part of various dishes.

Geographical and Climatic Factors

La Palma, a World Biosphere Reserve, is characterized by its varied microclimates due to its mountainous terrain. The island's temperate climate and rich soil support year-round grazing, contributing to the high quality of milk from the Palmera goats.

Alternative Names for Queso Palmero

Queso de la Palma

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