This article was written by Zeneida Roque from Avanzado 2. 

Many of us have heard about Guía cheese and maybe we have tried it, but do we know its origin, method of production and features?

Guía cheese is a great unknown and therefore the aim of this article is to immerse the readers in the history, culture and tradition with surrounds the production of a unique item. Flor de Guía cheese is considered by many “ The gastronomic jewel of the Canary Islands”.


The production is localized in the highlands from Guia, Gáldar and Moya. Regarding Guía it is located in the village of Montaña Alta. It is an area with an outstanding tradition of livestock farming and shepherding, which dates back to the 16th century and has been continued by successive generations of settlers. This region features a large diversity of microclimates, which contributes with numerous varieties of plants, many of them endemic, and that make the pastures of exceptional quality. The transhumance of the livestock together with the richness of the different pastures also gives this kind of cheese special properties.


This cheese is handmade with unpasteurised Gran Canaria sheep’s milk or mixed (up to 80%) with cow’s and goat’s milk (up to 10%), but without a doubt, the most important characteristic is the use of thistle to make the milk curdle. As a result the unpasteurised milk provides greater flavour and quality.


De Flor: The milk is only curded with vegetal rennet. They are very thin, elastic and soft external rind with bitter-acid taste, and very aromatic.

Media Flor: The milk is curded with vegetal and animal rennet. It is a bit more compact and it also tastes a bit milder.

Guía Cheese: Its curdling agent is only animal rennet. The texture of this cheese is quite more compact than those made with vegetal rennet.