{"id":19809,"date":"2026-06-22T11:16:43","date_gmt":"2026-06-22T11:16:43","guid":{"rendered":"https:\/\/www.lopesan.com\/blog\/queso-de-flor-de-canarias\/"},"modified":"2026-06-22T11:45:58","modified_gmt":"2026-06-22T11:45:58","slug":"queso-de-flor-de-canarias","status":"publish","type":"post","link":"https:\/\/www.lopesan.com\/blog\/en\/queso-de-flor-de-canarias\/","title":{"rendered":"Queso de Flor: One of the Wonders of the Canary Islands\u00a0"},"content":{"rendered":"\n

If you want to treat yourself to an authentic delicacy, queso de flor from the Canary Islands<\/strong> is a local product you need to discover and try if you visit this wonderful archipelago.<\/p>\n\n\n\n

Queso de flor from the Canary Islands can be the perfect accompaniment to enjoy a delicious meal. A refreshing wine, spicy potatoes with mojo sauce, tender goat meat and, as a starter, a rich Canarian cheese<\/strong> that is a true delight. Is your mouth watering? Ours certainly is!<\/p>\n\n\n\n

From the Lopesan Group Blog<\/strong>, we want you to enjoy new flavours, and we are sure that trying queso de flor from the Canary Islands is an experience you should not miss the chance to taste<\/strong>.<\/p>\n\n\n\n

What is Queso de Flor? <\/strong><\/h2>\n\n\n\n

Among the cheeses known as queso de flor in the Canary Islands, probably the best known is Queso de Flor de Gu\u00eda<\/strong>, or simply Queso de Gu\u00eda<\/strong>. So, if you have ever heard a chef mention it or read a recipe featuring this delicious delicacy, now you know exactly which cheese it refers to.<\/p>\n\n\n\n

Within Spanish gastronomy<\/strong>, the process of making and maturing cheese is one of the most notable, alongside ham and wine. Queso de flor from the Canary Islands is part of that list of irresistible delicacies<\/strong> that you should try and savour.<\/p>\n\n\n\n

This product is 100% native to the Canary Islands<\/strong>, made with cow\u2019s and sheep\u2019s milk from the islands. It has a yellowish rind<\/strong> around the edges and a semi-fat or fatty texture that melts in the mouth with every bite.<\/p>\n\n\n\n

\"Cheese
This traditional Canarian cheese is known for its creamy texture and intense flavour. Photo from grancanaria.com.\u00a0<\/figcaption><\/figure>\n\n\n\n

Where is Queso de Flor Made? <\/strong><\/h2>\n\n\n\n

Although there are also varieties in Fuerteventura and other islands, it is mainly in Gran Canaria<\/strong> where this 100% artisanal<\/strong> product is produced. So, if you are visiting Gran Canaria, you are very likely to find this wonderful product on the menus of traditional restaurants or in artisan shops.<\/p>\n\n\n\n

It is mainly made in three municipalities located in the northwest of the island: G\u00e1ldar, Moya and Santa Mar\u00eda de Gu\u00eda<\/strong>. In each of these places, specialised producers carry out the entire process from scratch.<\/p>\n\n\n\n

To see the whole production process in Santa Mar\u00eda de Gu\u00eda, you can visit La Casa del Queso<\/strong>, where they explain how queso de flor is made and invite you to enjoy a tasting of different varieties<\/strong>.<\/p>\n\n\n\n

Origin of Queso de Flor <\/strong><\/h2>\n\n\n\n

At the beginning of the 16th century<\/strong>, after the conquest by the Crown of Castile, many Portuguese and Extremaduran settlers arrived on the island of Gran Canaria. In both Portugal and Extremadura, cheese was made using the cardoon flower<\/strong>, which is used to curdle sheep\u2019s milk. These new inhabitants taught the local population how to produce this type of cheese, using goat\u2019s and sheep\u2019s milk<\/strong>.<\/p>\n\n\n\n

This is where the origin of queso de flor in the Canary Islands lies, together with its main denominations: Queso de Gu\u00eda<\/strong> and Queso de Flor de Gu\u00eda<\/strong>.<\/p>\n\n\n\n

How Are the Varieties of Queso de Flor Prepared in the Canary Islands? <\/strong><\/h2>\n\n\n\n

Queso de flor in the Canary Islands must be made with the best ingredients<\/strong> so that its flavour is truly exquisite.<\/p>\n\n\n\n

To achieve this, the cardoon flowers must not be dried after blooming in April and May<\/strong>; instead, producers must preserve them fresh. The exception is the Queso de Media Flor de Gu\u00eda<\/strong> variety, which does use completely dried cardoon flower in its vegetable rennet.<\/p>\n\n\n\n

In addition, the different varieties of queso de flor come from the combination of sheep\u2019s and cow\u2019s milk<\/strong>, with a height of 4 to 8 cm<\/strong>.<\/p>\n\n\n\n

If there is one key distinction in the preparation of the three varieties, it lies in the proportion of cardoon flower<\/strong>. For example, the percentage of cardoon flower in Queso de Gu\u00eda is less than 50%<\/strong>, while in Queso de Media Flor de Gu\u00eda it is higher.<\/p>\n\n\n\n

\"Flower
Queso de flor from the Canary Islands has Protected Designation of Origin status and is one of Gran Canaria\u2019s most emblematic products. Photo from grancanaria.com.\u00a0<\/figcaption><\/figure>\n\n\n\n

Protected Designation of Origin <\/strong><\/h2>\n\n\n\n

Its intense flavour and traditional production process earned it the Protected Designation of Origin (P.D.O.)<\/strong> in 2010<\/strong>. This classification was requested in 2007<\/strong>, and three years later, Queso de Flor de Gu\u00eda was recognised with this special distinction in the islands.<\/p>\n\n\n\n

This factor is important because not every Canarian product becomes part of this certified category<\/strong>. To achieve it, Queso de Flor must pass certain controls established by the Canarian Institute of Agri-Food Quality (ICCA)<\/strong>:<\/p>\n\n\n\n