Gáldar: The Secret of the Flower Cheese, A World-Class Gastronomic Treasure

If you are looking for an authentic culinary experience in Gran Canaria, you should know that in the Altos de Gáldar (Gáldar Highlands), a cheese with an unparalleled history and flavor is produced, considered by experts for centuries to be one of the best in the world.

A Millenary Tradition and a Unique Flavor

The star is the Queso de Flor de Guía, a Protected Designation of Origin (PDO) that is much more than a product: it is a living, five-century-old tradition. Its exceptionality lies in the curdling method, which uses an infusion of cardoon flower (Cynara cardunculus), an ancestral secret that gives it a creamy texture and a slightly bitter flavor, unique in the world.

zThe cheese from the Barranco Hondo area can be counted among the best in the world." — Viera y Clavijo, 18th Century

Today, that quality is supported by several key pillars:

• Exquisite Raw Material: A blend of Canarian sheep's milk (minimum 60%), cow's, and/or goat's milk, sourced from animals that feed on aromatic pastures and endemic flora.
• The Art of Transhumance: The shepherds of Gáldar (especially in the Caideros area) keep the practice of the 'mudada' alive—a pastoral movement that ensures the best feed for the livestock throughout the year.
• Cave Maturation: Curing the cheese in natural caves, atop cane racks, helps develop a peculiar aroma and a rind marked with geometric drawings that distinguish each producer.

Gáldar Dairies: Where to Taste the Authentic Queso de Flor

The production of Queso de Flor is limited and seasonal (mainly from December to early summer), making it a true treasure. If you visit Gáldar, you must try the varieties that keep this artisan ritual alive:

• The creamy Queso de Flor (vegetable rennet only).
• The softer Queso de Media Flor (mixed rennet).
• The Queso de Cuajo (animal/chemical rennet).

Look for these cheeses in the family dairies of the Gáldar highlands, where the shepherd's work also contributes to the environmental conservation of the peaks.

Don't miss the chance to taste the essence of Gran Canaria, a cheese that has captivated palates for five centuries!

📍 The Best Cheese Dairies in Gáldar You Must Visit

Gáldar's cheese-making tradition is kept alive by families who practice transhumant grazing and craft their cheeses using raw milk and cardoon flower rennet. Here are some of the must-visit dairies in the Gáldar Highlands:

Quesería Cortijo de Caideros Best Cheese of the Canary Islands 2020

Location

Managed by Cristóbal Antonio Moreno Díaz, who took over this family dairy with a long cheese-making and transhumant herding tradition. It is located in Caideros, in the Gáldar Highlands. Its award as the Best Cheese of the Canary Islands 2020 guarantees exceptional quality.

Quesería Cortijo El Montañón

Location

Run by Flora María Gil Mendoza and Domingo Moreno Moreno, this dairy also continues a long-standing tradition of cheese-making and transhumant herding. It is located in **Pico del Montañón, Caideros**, in the municipality of Gáldar.

Quesería La Caldera

Location

Managed by Francisco Javier González Ramos and Tania Rivero Santana, this dairy is the result of a generational handover, continuing their family's cheese-making and herding tradition.

Quesería Lomo El Palo

Location

Coralia González Quintana runs this dairy in **Lomo del Palo, Fagagesto**. Coralia herds her animals daily through the area, ensuring maximum quality milk for her cheeses.

Quesería Cueva Sosa

Location

Managed by Felipe Mendoza Ramos in **Cueva Sosa, Saucillo**. This dairy keeps its own livestock (about 120 Majorera goats and 300 Canarian sheep). All its semi-cured cheeses are made with **raw milk**, with an average annual production of around 9,000 kg.