The history of La Palma cheeses begins with the legacy of a breed with character: the La Palma goat. An autochthonous treasure. A species that knows its way around the terrain, is in tune with our geography and adapted to the island's climate.

And the fact is that the cheeses from La Palma know and transmit our landscapes thanks to them and the sustenance provided by our pastures.

From here we set off on a journey full of nuances...


Several genetic studies place the origin of the Palm goat in the pre-Hispanic animals introduced by the first settlers of the islands. However, the strategic location of the island with respect to the oceanic routes to America suggests a possible influence of breeds from the southwest of the Iberian Peninsula. The last specimens of this breed became extinct in the wild some 50 years ago, precisely on La Palma.

Palm goats are unique and special. Nowadays, depending on their coat, they can be called bermeja, negras fulas, pejeverdes, moriscas, jardinas, herreras or cardosas.

Rustic, with character. Its history, evolution and its own personality transfer this legacy in a very magical way to the extraordinary quality of its milk. We can talk about its chemical composition, where its high levels of alpha-casein stand out, a milk protein of great importance in the production of high quality and elegant cheeses. But what is really authentic is to see how in the hands of the cheese masters and mistresses, who, from the freshly milked milk, make the traditional ball that forms part of the production process of the cheeses, which then, with patience and dedication, becomes pure Palmero flavour in the mould.



Although we do not know the exact number of head because the official census is still in force, it can be considered, taking into account the opinions of technicians and professional associations, that the census distributed by the islands is approximately as follows:
La Palma: 8,000.
Tenerife: 500.


  • Triangular head
  • Antlers open from birth
  • Wide and rounded rump
  • Round rib log
  • Short limbs, with good poise
  • Thin-skinned, rounded breasts
  • Tail rounded and pointed upwards or forward


From the goat to the table, the production process of Palmero Cheese maintains the same artisan character as it has for generations. This is how a unique product is made.

MILKING: This is the process of obtaining the milk, which always comes from goats of the palm tree breed. Provided that the appropriate hygienic conditions exist, it can be carried out manually or mechanically.

CUAJADO: After filtering the freshly milked milk, coagulation is carried out to prevent heat loss. Natural rennet from suckling goats is used for curdling. The average coagulation time is 45 minutes.

DRAINED, MOULDED AND PRESSED: Once the curd is obtained, it undergoes successive cuts until a small grain size is obtained. When it has been transferred to the moulds (called 'rings' or 'husks'), it is pressed to facilitate draining.

SALTY: Salting is usually dry. For the salting of cheeses with Designation of Origin, sea salt from the island's salt pans (the most important of which is in the municipality of Fuencaliente) tends to be used.

SMOKED: Not all Quesos Palmeros are smoked. The smoke is obtained from the following materials: almond shells (Prunus dulcis), tunera (Opuntia ficus inica) and Canary Island pine (Pinus canariensis).

MATURATION: Palmero cheese has a unique maturing process. During this process, in addition to the usual turning operations, it is usually spread with olive oil and gofio or flour to protect the rind.

 CERTIFICATION: The Regulating Council certifies the quality of the cheeses with an individually numbered back label. Its presence is a guarantee of authenticity, guaranteed by the strict controls of the Designation of Origin.



The production process of 'Queso Palmero', which is completely artisan, prevents absolute uniformity between the products of the different producers. Despite this, the Regulatory Council's certification back labels guarantee compliance with a series of minimum requirements:

EXTERNAL APPEARANCE: Cylindrical shape, with flat faces. The height and diameter must be in certain proportions. In other words, cheeses that are too flat or tubular in shape are not allowed. A genuine Queso Palmero must be between 6 and 15 centimetres high and between 12 and 60 centimetres in diameter.

CORTEZA: The artisan processes of filtering and pressing leave their mark on the outside of Queso Palmero. The darker horizontal bands, characteristic of some cheeses, appear during smoking. The identification of the producer, in the form of a stamp engraved on the upper part of the rind.

TEXTURE: The texture should be of medium firmness, elasticity and solubility.

CUT APPEARANCE: The cut is compact, although small, irregular eyes may appear.

MATURATION: Queso Palmero' is marketed as both fresh (from 8 to 20 days), semi-cured (from 21 to 60 days) and cured (from 60 days). It is important to stress that the small margin between production and marketing of the fresh cheese prevents it from being certified by the Regulatory Council. Fresh cheese therefore does not carry a back label.

TYPES: There are two varieties of Queso Palmero. The artisan cheese weighs less than 8 kilos, while the herd cheese is always above this figure and is made from pastured goats. In addition to their volume, it is easy to distinguish them by their label (green for the herd cheese and burgundy for the artisan cheese).

COLOUR The rind is white in non-smoked cheeses, although it acquires ochre tones as it matures. The paste is white and shiny, but becomes more ivory-coloured and matt as it matures.

SMELL AND TASTEThe aroma of goat's milk is immediately recognisable. It is also common to find hints of pasture, hay, mushrooms or nuts. The smoked notes also reveal the presence of the natural materials used in the process: almond shells, Canary Island pine needles or dried prickly pear fibre. A slight acidity and salty and sweet notes are detected at the end of the tasting.