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Which area of Spain is it typical?

Autonomous region:
Canary Islands

Province/Island:
La Palma

Palma, La


Description

La Palma cheese, also called Palmero, is a pressed paste cheese, made from raw whole milk from the native Palmera goat breed.

It is cylindrical and has a smooth surface. Pieces weigh between 750 g and 15 kg and when they are over 8 kg are called "manada" (herd) cheese. The outer rind is thin and quite sticky, with shades of ochre and brown. The paste inside is semi-soft, with round holes caused by fermentation. It is whitish in colour, has a marked taste and a very buttery texture. Its aroma is pleasant and slightly smoky – perfect for eating as a tapa or added to other dishes such as stews or other specialities from the Canary Islands.

More information

Product information

Type of product:
Others

Season:
All year round, although most of the traditional production takes place between autumn and spring.

Origin:
La Palma cheese is produced all over the island of La Palma (Canary Islands), mainly in the municipalities of El Paso and Garafía, in the north.

To drink with it:
Young red wines from the Canary Islands

Where to buy:
All over the Canary Islands and in highly specialised shops in the rest of Spain.

Nutritional information

Energy:
Average

Cholesterol:
Average

Comments:
Rich in calcium, lipids and proteins




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