Flor de Guia PDO
The production area for milk suitable for the protected products coincides with the area where they are made and matured, in three municipal areas of the north-east area of Gran Canaria Island: Galdar, Moya and Santa María de Guía.
Reception of raw materials: the milk obtained from manual or mechanical milking is then filtered and in some cases previously washed and decanted rock salt is added in amounts that should not exceed 25 to 30 g / 0.88 to 1.06 oz of salt for every hundred liters of milk.
Adding rennet: this is done using the traditional method, which consists of simultaneously adding the rennet and salt when the milk reaches a temperature of between 28 and 35ºC (82.4 and 95ºF). The rennet can be either animal or vegetable. Animal rennet is obtained from the stomachs of kid goats and lambs. This rennet is dissolved in milk or warm water and added to the milk. Commercially produced rennet can also be used and is obtained from separating out the coagulating enzymes. Vegetable rennet is obtained from thistle flowers, from the dried flower heads of the thistle varieties cynara cardunculus var. ferocissima and cynara scolymus.
Only vegetable rennet is used to make Flor de Guía cheese, specifically the aqueous extract of the cynara cardunculus var. ferocissima and cynara scolymus thistle flowers. For the curdling process, the milk remains at a temperature of between 28 and 35ºC (82.4 and 95ºF) for a period of 60 to 90 minutes.
To make Media Flor de Guía cheese, the process of curdling the milk is done at a temperature of between 28 and 38ºC (82.4 and 100.4ºF) for a maximum period of one hour. An equal amount or more than 50% of vegetable rennet is used (cynara cardunculus var. ferocissima and cynara scolymus) and the remainder is other types of rennet or authorized enzymes. To make Guía cheese, the process of curdling the milk is carried out at a temperature of between 30 and 38ºC (86 and 100.4ºF) for a maximum period of one hour, using rennet or authorized enzymes, including vegetable rennet.
Cutting the curd and draining the whey: once the curd has been obtained it is cut using the typical lyres or by hand until the desired size of grain is achieved (grain of rice to chick pea size). The curd is left to rest, allowing the whey to drain away.
Molding and pressing: the base used for this stage is called a “cheese press”. The cheese press used for Flor cheese can have a symmetrical geometric flower stamped in the center, which may be the same or similar to the logo used for the Protected Designation of Origin.
Molding is done either manually or mechanically, placing the curd paste into the “ring”. The partially pressed paste is then pressed for the exact amount of time required to obtain a homogenous stodgy mass.
Salting: to complement previous salting, or when this has not yet been done, dry salting is used, placing a little marine rock salt into the cheese press and also sprinkling salt over the top side of the cheese; the cheese then stays in the ring for about 24 hours. Moist salting can be done, under strict hygiene and health conditions.
Ripening: the protected cheeses have a minimum ripening period of fifteen days. During the ripening period, the cheese is turned, cleaned and coated so it acquires its distinctive features. Coating is done by applying animal fat or edible vegetable oil, in cheese over 60 days old. Pimentón (a type of Spanish paprika) orgofio (maize flour) can also be used. The products used in the coating process must appear on the label in compliance with current legislation.
The cheese is cylindrical in shape, with a height of between 4 and 8 cm / 1.5 and 3.1 in, a diameter of between 20 and 30 cm / 7.8 and 11.8 in and weighs from 2 to 5 kg / 4.4 to 11 lb.
The chemical nature of these cheeses vary depending on their maturity, presenting the following minimum values:
Flor de Guía cheese:
Proteins: 22.50% (dry extract).
Fat: 29.50% (dry extract).
Dry extract: 56.50%.
Media Flor de Guía cheese:
Proteins: 23.50% (dry extract).
Fat: 27.50% (dry extract).
Dry extract: 55.50%.
Proteins: 24.10% (dry extract).
Fat: 27.50% (dry extract).
Dry extract: 57.00%.
– Spanish Ministry of Agriculture
– Instituto Canario de Calidad Agroalimentaria
– Asociación de Productores de Queso Artesanal del Noroeste (PROQUENOR)
Asociación de Productores de Queso Artesanal del Noroeste (PROQUENOR)
C/ Hoya de la Prensa, 14
35457 Montaña Alta-Santa María de Guía
Tel: (+34) 928 558 332
Fax: (+34) 928 558 332