Goat’s Milk Cheese

Goat’s Milk Cheese

If we were to simplify and define northern Spain as the ecosystem for beef and dairy cattle, the central plateau as that of sheep, then goats would find their place mostly in the ecosystem of the Mediterranean and on the Canary Islands. Goats are tough animals that adapt well to hot, dry climates not suited to other livestock where they survive on brush, young shoots and plant waste.

Goats are the most representative species of livestock in regions such as Andalusia, Murcia, Catalonia and Extremadura, as well as the Canary Islands where they are almost on their own. Goats’ milk is used to make a variety of exquisite cheeses, some of which focus on specific breeds. In some cases, the cheese receive a special finish – ashes, red wine, pimentón (a type of Spanish paprika), herbs, toasted cornmeal (a Canary specialty) – giving them character and distinction.

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