Cheeses of the Canary Islands: Majorero, Palmero, Flor de Guía and island cheesemaking
A guide to the Canary Islands’ main PDO cheeses: Majorero, Palmero and Flor de Guía, their milk, territories, maturation and defining features.
Read the article
Journal
Cheese
Buying guides, storage advice, cheesemaking and cheese culture.
Search articles
Find the article you need
Category
100 artículosArticles about Cheese
Cheeses of Extremadura: Torta del Casar, La Serena, Ibores and Acehúche
A guide to Extremadura’s four cheese PDOs: Torta del Casar, La Serena, Ibores and Acehúche, including milk, texture and production style.
Read the articleCheeses of Castile and León: Zamorano, Castellano, Valdeón, Burgos and other styles
A guide to the protected cheeses of Castile and León: Zamorano PDO, Castellano PGI, Valdeón PGI and Queso de Burgos PGI, with style and buying…
Read the articleFresh cheese: what it is, how it is made, how to store it and how it differs from matured cheese
A complete guide to fresh cheese: production, moisture, storage, food safety, shelf life and differences from matured cheese.
Read the articleWhich cheeses melt best and why: moisture, fat, acidity and protein
Why some cheeses melt, others stretch and others release oil: the role of casein, moisture, calcium, acidity, fat and ageing.
Read the articleWashed-rind cheeses: what they are, why they smell strong and how to taste them
What defines washed-rind cheese, how its surface microbiota develops, why aroma becomes intense, and how to store and taste these cheeses.
Read the articleHow to buy cheese online: format, shipping, storage and what to check on arrival
Practical guide to buying cheese online: compare formats, read labels, evaluate refrigerated shipping and inspect cheese when it arrives.
Read the articleQueso Los Beyos PGI: milk types, maturation, territory and how to identify it
Guide to Queso Los Beyos PGI: protected area, unmixed cow, sheep or goat milk, maturation, texture and how to identify certified cheese.
Read the articleQueso Castellano PGI: sheep milk, maturation and how it differs from Manchego
What Queso Castellano PGI protects: sheep milk from Castilla y León, production, maturation, labelling and the essential distinction from Manchego PDO.
Read the articleQueso de Burgos PGI: what it protects, types and how to identify the authentic cheese
Updated guide to Queso de Burgos PGI: 2025 EU registration, cow-and-sheep milk blend, types, production, texture, storage and identification.
Read the articleWhy some cheeses have holes: eyes, fermentation and defects
Why holes form in cheese, when they are normal eyes, how carbon dioxide is involved and when an opening can indicate a cheesemaking defect.
Read the articleLactic starter cultures in cheese: what they are and what they do
What lactic starter cultures are, how they convert lactose into acid, how they influence texture and flavour, and why different cheeses use different cultures.
Read the article