Aarón Hernández: “I couldn’t even imagine the expectation generated by the Super Cheese cut”

The manager of Quesos Bolaños was happy for the great reception among those attending the act of cutting one of his already famous Super Cheeses, which took place in the Cheese Shop of Las Palmas’ Mercado Central, in a massive event that turned out to be a success resounding for the Grancanaria artisan cheese company

Both the expectation generated and the taste of the cheese exceeded the expectations of Aarón Hernández himself, who already hinted at his intention to overcome the 200 kg barrier in his next challenge.

Happy for the great reception of the attendees

“I’m very happy with the taste of the cheese, because after so many months curing it and doing something that nobody had done before, with such a big cheese, I was a little scared if the cheese would turn out good or not.”

“The expectation generated by the cutting of large cheeses I could not imagine, because it is something that has received recognition not only in the Canary Islands, but also in the Peninsula and outside our borders, having had the opportunity to cut a cheese in Italy and another in Andorra ”.

“The result has been more than spectacular. When making such a large cheese, we can find the problem that it keeps some moisture inside and that can generate acidity to the cheese. In this case it has come out super good in taste ”.

A work of food engineering

“The difficulty beyond its elaboration, which requires the work of several people since it is totally handmade, because it is always pressed by hand and we put jugs of water on it, also lies in the issue of curing the cheese, which requires that weekly remove the cheese to give it oil and fill in the cracks that are coming out due to its own weight, it is something that has taken us a long time, but it has been worth it without any doubt ”.

“Turning it over was the big problem, because we had to do it with several people, tying it to a pallet and turning it every 15 days, also giving it oil every week to prevent it from cracking.”

A booming product

“Of the nine cheeses initially planned, we have finally produced a total of 14 cheeses, because as a result of the first cheese more orders were produced and the last 4 were 90 kg.”

Maximum quality and flavor

“The cheeses in general terms have all come out very homogeneous, with few caves and with a taste of cured cheese despite having only 6 months of curing.”

New challenges ahead

“There are people who have already proposed to us to overcome the 200 kg barrier, but we must take into account the risks of cracking due to having a much greater weight than those prepared so far, in addition to the fact that you run the risk of accumulating more moisture. As if that were not enough, turning the cheese would become much more complicated and we have to study the ideal way to carry it out ”.

“I think it’s viable and I know that I count on the involvement of the entire Quesos Bolaños team, who are always fully involved with these crazy things that come to mind.”

The decided bet of the Quesería for Bolaños

“Juan Manuel, in the Cheese Factory Cheese Shop of the Mercado Central opted for this project, to such an extent that the first cheese we all started with was split here, after the one from the Majada de Valencia, on the day of the Canary Islands, with only 3 months of curing. It was a test that turned out to be a great success and we are very grateful for their involvement and for their commitment to us ”.

“It also involves a lot of work for them, because the cheese has been here for a month, in which they have been taking care of it.”

Audio of Aarón Hernández