“Prison and School - Project Taste of Freedom”. by Diego Accardo / “Carcere...
5th meeting Elba - Centro Penitenciario de Las Palmas
1. QUESO DE FLOR
DE GUÍA
FLOWER CHEESE
DEGUSTACIÓN DE UN TESORO GASTRONÓMICO
DE GRAN CANARIA
TASTE A TREASURE OF GRAN CANARIA GASTRONOMY
PRYECT: TASTE OF FREEDOM 2013-1-IT2-GRU06-51940 4
Aula Adscrita de Personas Adultas – AAPA - Centro Penitenciario de Las Palmas
2. Reconocimiento al queso en los medios de comunicación
Awards given to the canarian cheese in the media
3. Pupils from Salto del Negro Prison visit the “Cheese’s House at Montaña Alta (Sta. Mª Guía)
TASTE OF
FREEDOM
4. UN TÉCNICO
RECIBE A LOS
ALUMNOS Y LES DA
INFORMACIÓN
A technician welcomes pupils
and gives them some
information
6. •CHEESES WITH LOTS OF HISTORY
• The origin of the famous “Queso de Guía”, resides in populations who settled in
the Northern midland (Moya, Gáldar and Santa María de Guía), provenance, mainly
Portuguese and Extremadura.
• Curiously is in these peninsular regions where actually are still made other
modalities of “Queso de Flor” (Torta del Casar, Quesos de la Serena). Some of those
were imported to our geography in the early sixteenth century, after the conquest of
Gran Canaria.
• The historic denomination: “Quesos de Guía” y “Quesos de flor de Guía” appeals
not only to one of the places of production of cheeses “Altos de Guía” (Highs of
Guía) but also this name was adquired because of the fact of being the city of Santa
María de Guía the traditional place of sold of this products; both at their stores as
at the colossal Agricultural market, welcomed in its streets and squares every Sunday
until the twilight of the twentieth century.
• CITY OF GUÍA HAS BEEN THE TRADITIONAL MARKET OF CHEESES
HANDMADE IN MIDLANDS.
7. The general requirements to be
met cheese to obtain the label
certifying it with the seal of
denomination of origin are that its
production should be done by
hand on farms in the
municipalities of Santa María de
Guía, Gáldar and Moya and raw
milk from Canary Island sheep
race (minimum 60%), although it
can also be mixed with cow's milk
and goat; sheep whose milk is
used for the production of these
cheeses can not be housed, it
must graze in the territory
comprising the designation of
origin; It must comply with the
seasonality of their production
and respect the natural
reproduction cycle of cattle
(between the months of January
to July).
9. FLOR DEL CARDO
EMPLEADA PARA
ELABORAR EL CUAJO
VEGETAL.
Flower of Cardoon, globe
artichoke (Cynara scolymus)
used to manufacture the
vegetable coagulant as curdling
agent.
14. • The livestock species used in Cheeses’ of flower manufacturing are: Gran Canaria sheep,
Fuerteventura goat and Canarian cow( being admitted crosses between other breeds).
• It is about local breeds, rustic animals that trough the years had been adapted to the local climate and
the system of production.
• Gran Canaria sheep and Fuerteventura goat point out as plentiful milk producers; obtaining a media of
0.2 gal. per day.
• Sheepherding has been an activity developed in northern midlands of Gran Canaria since sixteenth
century and it is just linked to the cheese production. So much so that it is one of the most peculiar
features in general of Guia Cheese and exclusive of Flower Guía Cheese.
• Therefore Guía highlands have been the one of the areas of Gran Canaria with more sheep vocation,
which explains the existence of large pasture extensions in this geography.
• http://www.rtve.es/alacarta/videos/a-pedir-de-boca/pedir-boca-queso-flor-guia-galdar-queso-
herreno/66172/
15. • Queso de Flor de Guía
• El Queso de Flor de Guía is one that is made only with vegetable rennet,
obtained from the infusion of dried flower petals thistle. This flower,
species and globe artichoke, Cynara cardunculus especially flourishes in
some places in the areas of mediocrities and summits in the months of
April or May, but not until late summer when it is collected. After cut is
allowed to dry until the flower heads have lost their color when they are
separated, finally, to obtain rennet, these flower heads are macerated in
water for a period of six to twelve hours, until the water takes a brown
color. This aqueous extract or infusion is used to curdle milk, bringing
the Queso de Flor a very creamy texture, almost flux of maturation,
dominated the bitter taste on the palate, with a medium-high, persistence
one post can appear spicy taste, being the most appreciated cheese of the
three types, for its exclusivity and its unique and exquisite taste.
• Queso de media flor de Guía
Is one for whose production 50% vegetable rennet (Thistledown) and
50% of animal rennet is used. The texture of this cheese is creamy in
young cheeses, gaining strength in the maturation and presenting odors
and lactic aromas, like fresh butter and vegetable notes. Taste and
aftertaste is not as bitter as in the Queso de Flor.
16. • Queso de Guía
• This one is made exclusively with animal rennet, traditionally extracted from the stomach of
baifos (or kids) or lambs. Currently, conventional laboratory rennet is because it is not allowed
to market the cheese with animal rennet extracted from the stomach. This cheese has a soft
texture in semi-cured cheeses, cured hard on, and brittle in the aged; and lactic aromas Family
(milk, curd, butter) or animal (leather, rennet), appearing sometimes notes plant family as dry
grass or straw, his taste is balanced, slightly salty, acid and bitter taste.
17. LOS ALUMNOS ATIENDEN UN VIDEO EXPLICATIVO
PUPILS WATCHING A VIDEO ABOUT CHEESE OF FLOWER MANUFACTURE