Grilled cheese with mojo is the jewel of La Palma’s gastronomy and has been a product with a Designation of Origin since 2001, made from fresh Palmeran goat’s milk.
Grilled Cheese with Mojo: The Authentic Flavor of La Palma’s Gastronomy
This exquisite cheese from La Palma comes in various varieties: fresh, soft, semi-cured, and cured.
The genuine cheese with Palmeran mojo is fresh, smoked, made from raw Palmeran goat’s milk, and is served grilled and warm, accompanied by spicy red mojo or green mojo. This cheese, unique in flavor and aroma, has won several awards, including the World Cheese Awards in London.
Cheese with mojo: How to Prepare It at Home
Among the wide range of cheeses available on the islands, the mild smoked Palmeran cheese is ideal for preparing this delicious appetizer. In addition to being exquisite with mojo, it exceptionally combines with palm honey or with pepper jam.
Ingredients for 4 people:
4 pieces of tender smoked Palmeran cheese. It’s recommended to buy a quality Canarian white cheese and ask it to be sliced thick for grilling.
Ingredients for Canarian spicy mojo:
4 garlic cloves
1 dry spicy pepper or a chili pepper
1 teaspoon cumin seed
1 teaspoon salt
150g extra virgin olive oil
15g wine vinegar
1 tablespoon sweet paprika
Soak the Palmeran pepper in water for 4 to 10 hours. After this time, clean the seeds, chop it, and add it to the mortar with spices, garlic, and all other ingredients, and crush. Alternatively, you can also blend everything until smooth.
Once our spicy mojo is ready, add a few drops of olive oil to a non-stick pan and add the cheese. Once the top layer is golden, flip it. Place the grilled cheese on a plate, cover it with spicy mojo, and serve.
Cheese with mojo pairs perfectly with many Canarian red wines.
