La Palma cheese, also called Palmero, is a pressed paste cheese made from raw full cream goat's milk (sometimes mixed with sheep's milk) from the native Palmera breed.
It is cylindrical in shape, with a flat surface. The weight of the pieces ranges between 5 and 7kg, although it is also possible to find smaller portions, of about 2 kilos. Its outer rind is fine and somewhat sticky, with ochre and brownish tones. The paste inside is medium soft, with round holes caused by the fermentation. It is whitish in colour. With a noticeable flavour and very buttery texture, it has a pleasant, slightly smoky flavour, perfect to be eaten as a "tapa" or as an element making up other dishes, like vegetable and pulse stews and other Canary Island specialities.
The area for production of La Palma is the whole island of La Palma (Canary Islands), mainly the municipalities of El Paso and Garafía, in the northern half of the island.
Energy - Average
Cholesterol - Average
Rich in calcium, lipids and proteins.
Type of product
All year round, although most traditional production is obtained from autumn to spring.
To drink with it
Young Canary reds
Where to buy
Throughout the Canary Islands and in very specialised establishments in the rest of Spain.
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