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CHEESES OF CANARY ISLANDS
TuCanarias offers you our Canarian cheeses, the best cheeses in the world. 36 World Medals in the WORLDWIDE World Cheese Awards, 4 Super Gold, 7 Gold, 9 Silver and 16 Bronze, confirm the good state of Canarian cheeses.
As every year, Canarian cheeses have been considered the best cheeses in the world. The 3 breeds of autochthonous goats from the Canary Islands, considered the best goat breeds in the world and our climate, are the key, together with the good work of our artisans, to that Canarian cheeses are considered the best in the world.
Red Mojo + Green Sauce Masape Gomera
Tripack with Almogrote Gomero, Green and Red Mojo The Almogrote is a pâté of hard cheese artisan whose recipe that comes from the island of La Gomera is used to starters, smeared with bread, toasts, potatoes, etc.. Add oil to taste. The Canaries are soaked in a very typical sauces that are used to flavor and improve the dishes of meat, fish, vegetables, potatoes, bread, gofio canary, etc. ... Typical canarian sauce, can be used with all kinds of fishs, meats, vegetables, "gofio escaldado", boiled potatoes, etc. Hardcheese-creme to spread on bread, toast, arepas, potatoes, etc. Ingredients: Mojo Rojo: Red Pepper, vegetable oil, garlic, wine vinegar, cumin and salt. Mojo Verde: Green pepper, vegetable oil, garlic, parsley, wine vinegar, cumin, pepper and salt. Almogrote: Hard cheese, vegetable oil, garlic and red pepper. 120 g = 3x40g Net Weight. El Masapé in Vallehermoso, on the island of La Gomera, we have dedicated more than 30 years to elaborate artisan products of confectionery and food of the Canary Islands under the tutelage of Doña Aniceta, who has been able to transmit with mastery for generations, the traditional gastronomic culture Gomera. We have proposed that our products, made with love, are small ambassadors of the insular gastronomic culture. For exquisite palates we manufacture typical gomero handmade products. We take care of every detail, we produce and elaborate with the best raw materials of the Canary Islands because every bite of our pasta, mojos, honey, almogrote or marmalade, must be an extraordinary experience.
La Palma Soft Sausages 6 units vacuum
Chorizo from La Palma to Spread in a string of 6 sous-vide VACUUM PACKED Soft sausage from La Palma to Spread in a string of 6 sous-vide VACUUM PACKAGED. Made on the island of Palma Ingredients: Pork bacon, Lean, Paprika, Common salt and Garlic. Consume within 90 days This exquisite dog chorizo from the Island of La Palma is used to spread slices of bread and toast, to make broken eggs or to eat it as a sandwich with cheese, smearing the inside of the bread with the chorizo. Made on the island of La Palma. Canary Islands
Almogrote La Gomera Artisan Masape 250ml
Almogrote Gomero Masape 250ml * 90% Canarian Goat Cheese " Our Almogrotes are elaborated in a totally handmade way, without preservatives, 100% Canarian ingredients, with a careful selection of the best Canarian goat cheese of 18 months of curing of an extra quality with all the flavor of the best Almogrote Gomero de Canarias. Almogrote Gomero Extra of the Canary Islands 250ml. The Almogrote is the gastronomic specialty of La Gomera, where it was born, fruit of the Berber influence. It is made with hard cheese, pepper, oil and salt, it is an exquisite cheese pate, ideal to accompany bread and potatoes. With our Almogrotes extra craftsmen and without preservatives, you will enjoy the best gastronomic experience of Almogrotes de Canarias. It does not contain gluten, nor preservatives. Ingredients: Cured cheese from the Canary Islands aged 18 months, Palmera red pepper, oil, salt. Format: 250ml container
Maxorata Cheese Medium Ripened Red 300 g. Super Gold World
Maxorata Cheese Medium ripened Paprika 300 g. SUPER WORLD GOLD 2018-19 · World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Weight approx.: 300 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoCanarias.com
Valsequillo Cheese Medium Cured 500 gr. Gold World 2009
Flor de Valsequillo Medium Cured cheese Natural crust ball 500 grms. GOLD PRIZE WORLD CHEESE AWARDS 2009 DESCRIPTION: Products made from pasteurized goats milk. Form: Cylindrical Weight Approx.: 400 to 500 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 60 days. EXP: 12 months from the packaging.
Valsequillo Cheese Medium Cured Smoked 700 gr. - World Bronze 2010
Flor de Valsequillo Medium Cured Smoked cheese crust ball 700 grms. DESCRIPTION: Products made from pasteurized goats milk. Form: Cylindrical or half Weight Approx.: 650 to 750 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 60 days. EXP: 12 months from the packaging. NOTE: Weight is approximate, ranging between 650 and 750 g. The cheeses are shipped packed in vacuum sealed.
Gomera Guarapo Cheese semicured 600g
Artisan cheese Natural crust from La Gomera 600g DESCRIPTION: Products made Artisan in La Gomera from pasteurized goats milk. Form: Cylindrical Weight Approx.: 600 to 500 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 90 days. EXP: 12 months from the packaging.
Canary Cheeses Selection Maxorata Tofio Selectum
Selection of Canarian cheeses Maxorata Tofio and Selectum. 450g table Description: Table of Canarian cheeses from Maxorata, Tofio and Selectum from Fuerteventura and Lanzarote. NET 450g containing: 1 Smoked Sweet goat cheese: pearly-colored bark, it has a pleasant aroma and flavor to smoked. Ivory-coloured paste, compact to the cut and with a creamy texture. 1 semicured cheese paprika: red crust. Smell and taste very pleasant with aroma that evolves to butter. An ivory-coloured paste, with a fine and soft taste, with a texture in buttery mouth and with elasticity. 1. Goat cheese cured paprika: red bark. Smell and taste developed and coquelet. Ivory-coloured Pasta with a creamy texture in the mouth. Originating in the island of Fuerteventura and Lanzarote. It is a product made from pasteurized goat's milk to which it is added (at appropriate temperature) lactic ferments and rennet for coagulation. Net Weight: 450g.
Selectum Cheese Medium Ripened Paprika 1200 g. - 2016 World Super Gold
Selectum Cheese Medium ripened Paprika 1200 g. Super Gold World · Cheese Awards 2016 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal. Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. PRIZES most representative: • WORLD CHEESE AWARDS 2016 - SUPER GOLD World Medal Shape: Cylindrical Weight approx.: 1200 to 1000 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats and cow milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoC
Chorizo Perro Soft Sausage 25 Units
Authentic PALMERO SOFT SAUSAGE "Chorizo Perro" - 25 Units VACUUM PACKED Weigt: 1 Kg aprox. Made on the island of Palma with bacon, paprika, garlic, wine, salt. Given the texture of the sausage is used mainly for bread slices of bread or toast or sandwich to eat in, brushing the inside of the bread with the pasta. well as Tentenpie Made on the island of La Palma. Canary Islands Health Registry: 16398/TF
Tofio Cheese Ripened Red 1000 g. - 2016 World Gold
Lanzarote Tofio Cured Cheese Paprika 1000 g. 2016 WORLD GOLD Medal · World Cheese Awards DESCRIPTION: Product made from pasteurized goat milk from Lanzarote to which is added, a suitable temperature, starter cultures and rennet for coagulation. From: Cylindrical Weight approx.: 1000 to 800 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: More than 90 days. EXP: 12 months from the packaging. VARIETY: Curing crust dipped in paprika. PACKAGING: Vacuum
Maxorata Cheese Medium Ripened Paprika 1200g Super Gold
Maxorata Cheese Medium ripened Paprika 1200 g 2018-19 SUPER GOLD WORLD· World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Shape: Cylindrical Weight approx.: 1200 to 1000 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoC
Herreño Cheese White 1100 g
White Herreño Cheese Ball of 1100 g. World SILVER 2009 World Cheese Awards Description: A product made in the island of El Hierro to pasteurized milk base 85% goat, cow and sheep 10% and 5% is added, a suitable temperature, starter cultures, calcium salt and rennet for coagulation. Tasting Notes: describe a cheese with a soft consistency, without eyes, white, buttery taste and soft palate and smooth appearance. The area average intensity prevails inside the family lactic milk and fresh butter. Most representative Awards: • Agrocanarias 2007 - soft pasteurized cheese. • World Cheese Awards 2008 - Silver Medal World tender smoked cheese. • World Cheese Awards 2009 - Silver Medal World tender smoked cheese. Shape: Cylindrical Weight approx.: 1100 to 1000 g. INGREDIENTS: Goats milk 85%, cow 10% sheep and 5% calcium, rennet, milk enzymes and salt. MATURATION: Between 8 and 20 days, according to format EXP: 12 months from the packaging.
Gran Canaria Hard Cheese Artisan 1 Kg
Gran Canaria Hard Cheese Pajonales 1 Kg. Vacuum packaged DESCRIPTION: Product made with goats milk. Weight Approx.: Aprox to 1000 g. INGREDIENTS: Goats milk, curd. EXP: 12 months from the packaging. IMPORTANT: The weight is approximate, ranging between 10%.
Soft Sausage Chorizo Teror Los Nueces 2 Kg
SOFT SAUSAGE CHORIZO TEROR Los Nueces 2 Kg. aprox. VACUUM SEALED Made from the most tender and juicy local pork, such as bacon, shoulders and cheeks. To this is added ground beef garlic, salt, wine, pepper and spices secret for over 80 years. Finally everything is mixed and stuffed into casings. The real sausage of Teror. Approx.: 2 Kg. aprox Made in Teror, Gran Canaria. Canary Islands Health Registry: 102980/GC
Maxorata Cheese Ripened Paprika 1000 g. - World Gold 2016
Cured Cheese Paprika Maxorata ball 1100 g. Super World Gold 2015 & 2014 - World Cheese Adwards Best World Goat Cheese 2015 & 2014 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. PRIZES most representative: • EAGF 2004 - 2007 - TABEFE Awards - 1st Prize in pasteurized milk cheese cured. • EAGF 2007 - Awards TABEFE - Best cheese pasteurized milk Islands cured. • World Cheese Awards 2005 - Gold Medal and prize for the best appellation of origin in the world. • World Cheese Awards 2007 - Silver Medal World • World Cheese Awards 2011 - Gold World Medal • World Cheese Awards 2014 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2015 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2016 - Gold World Medal Shape: Round Weight approx.: Between 1000 to 800 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
Almogrote La Gomera Artisan Masape 1 Kg.
Almogrote Gomero Masape 1 Kg * 90% Canarian Goat Cheese (900g. of cheese in each container). Our Almogrotes are elaborated in a totally handmade way, without preservatives, 100% Canarian ingredients, with a careful selection of the best Canarian goat cheese of 18 months of curing of an extra quality with all the flavor of the best Almogrote Gomero de Canarias. Almogrote Gomero Extra of the Canary Islands 1.000g.net weight The Almogrote is the gastronomic specialty of La Gomera, where it was born, fruit of the Berber influence. It is made with hard cheese, pepper, oil and salt, it is an exquisite cheese pate, ideal to accompany bread and potatoes. With our Almogrotes extra craftsmen and without preservatives, you will enjoy the best gastronomic experience of Almogrotes de Canarias. It does not contain gluten, nor preservatives. Ingredients: Cured cheese from the Canary Islands aged 18 months, Palmera red pepper, oil, salt. Format: 1.000g. net weight
Gomera Hand made Guarapo Cheese Medium 1000 gr.
Artisan cheese Natural crust from La Gomera ball 1000 grms aprox. DESCRIPTION: Products made Artisan in La Gomera from pasteurized goats milk. Form: Cylindrical Weight Approx.: 850 to 1000 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 90 days. EXP: 12 months from the packaging.
Maxorata Cheese Ripened Paprika Gran Reserva 1100 g
Cured Cheese Paprika Maxorata GRAN RESERVA ball 1100 g. Description: The limited GRAN RESERVA series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished GRAN RESERVA series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from Fuerteventura, lactic ferments, rennet and salt. Natural coating, greased with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. Shape: Round Weight approx.: Between 1100 to 900 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheese from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of major-ro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. PDO Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For further information on Canary cheeses see www.QuesoCanarias.com