How we make our Cheeses
The process begins in the native cattle farms themselves, both cow, sheep and especially the Canarian goat, the latter famous for its rusticity and high production, high quality milk is obtained that, with the maximum hygienic conditions and following the traditional method, our products are made.
The process culminates in a refining period that will accentuate the traditional aroma and characteristic flavor of Canarian Artisan Cheeses.
One of the most striking features of Canarian cheese is the frequency with which the mixture of milk from different species of livestock is used, specifically sheep, cow and goat, in most cases being indigenous varieties of these species. Due to its importance, the Canarian goat is known and appreciated for its high productivity, as well as for the rusticity that its adaptation to the island's climate and terrain has given it for centuries.
The use of raw milk is another distinctive aspect of the production of traditional Canarian cheese, a process that Bolaños carefully tries to maintain, considering it a factor of great importance when it comes to obtaining an authentic flavor.
If there is a variety that deserves a special mention, it is the Queso de Flor (Flower Cheese), one of the most valued in and outside the Canary Islands, due to its unique production process in which the curd is achieved by adding fluff from the thistle flower.
There are also local forms of cheese maturation that will hardly be seen in other latitudes, among which the maturation in natural caves in the highlands, the smoking in reeds, the smearing of the cheese with gofio or paprika stands out.