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.