The Palmero cheese with Protected Designation of Origin (PDO) is one of La Palma’s greatest gastronomic treasures. Made in an artisanal way with milk from the native Palmero goat, this product keeps alive traditions that date back to pre-Hispanic times. Its intense flavor, unique aroma, and long history make it a must-try delicacy for anyone visiting the island.
Reasons to try and take home Palmero cheese
Palmero cheese is not just any cheese, it is a symbol of La Palma’s cultural and culinary identity. Here’s what makes it special:
- Exclusivity: produced only on La Palma and protected by PDO.
- Living craftsmanship: each piece is made using traditional methods passed down through generations.
- Variety for every taste: fresh, soft, semi-cured, cured, and smoked.
- Ideal souvenir: available vacuum-packed, easy to transport.
- Authentic gastronomy: perfect for appetizers, Palmero recipes, or paired with Canarian wines.
How Palmero cheese is made
The production of PDO Palmero cheese follows a careful, artisanal process:
- Freshly milked Palmero goat’s milk is curdled and hand-molded.
- The cheese matures in caves or special rooms, where it develops its characteristic texture and flavor.
- Many cheeses are smoked with natural materials such as almond shells, prickly pear, and Canarian pine, giving them a unique touch.
Varieties and uses in the kitchen
Palmero cheese comes in several varieties to suit different tastes and dishes:
- Fresh: soft, juicy, and perfect for salads and starters.
- Soft and semi-cured: a balance between smoothness and intensity.
- Cured and smoked: deep in flavor and character, ideal for demanding palates.
This cheese is not only enjoyed on its own but also plays a starring role in local cuisine:
- Grilled cheese with mojo: one of the island’s most iconic dishes.
- Best paired with a young Canarian wine or a fruity dry white that enhances its intensity.
Where to buy Palmero cheese in La Palma
It’s easy to find this product across the island:
- At municipal markets and local fairs.
- In supermarkets and gourmet shops, often vacuum-packed.
- At artisanal cheese dairies, where you can also learn firsthand how it is made.
Practical tips
- If traveling, choose vacuum-packed cheese, which is easier to carry and preserve.
- For full flavor, take the cheese out of the fridge about 30 minutes before serving.
