Queso de Media Flor de Guía 
Queso de Media Flor de Guía is a full-fat or half-fat cheese produced in the same region as Queso de Flor de Guía, using the same milk proportions. However, its curdling process involves at least 50% vegetable rennet, with the remainder being animal rennet or other starter cultures. It has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from creamy to very hard depending on its maturity. The cheese has a mild acidic flavor with slight sharpness, and its aroma includes lactic, vegetal, and sometimes floral or roasted notes. It is matured for at least 15 days for semi-mature and over 60 days for mature cheese.
FEDAC, CC BY-SA 3.0, via Wikimedia Commons
Key Facts
| Country of Origin | Spain |
| Specific Origin | Gáldar, Moya, and Santa María de Guía, Gran Canaria |
| Protection | PDO (2007) |
| Milk Type | Sheep (Canary Island breed), with up to 40% cow and 10% goat milk |
| Fat Content | 27.50% (in dry matter) |
| Rind | Ivory-colored when young, thick and brown when mature |
| Texture | Dense, compact, sometimes rubbery or creamy |
| Flavor | Mildly acidic with slight sharpness |
| Aroma | Medium-high intensity |
| Colors | Ivory-white to yellow |
| Forms | Cylindrical wheels (0.5 to 5 kg) |
| Age | 15+ days (semi-mature), 60+ days (mature) |
| Rennet Type | At least 50% vegetable rennet, remainder can be animal rennet or starter cultures |
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