Goat Milk

José Miguel Ortega and Paqui Pérez, owners of the La Gloria cheese factory, proudly receive this top award.

La Gloria, a dairy located in San Bartolomé de Tirajana on Gran Canaria, emerged as the top winner at the Agrocanarias 2026 competition. The dairy was recognized for its semi-cured goat cheese made from raw goat’s milk and coated with gofio, a traditional Canarian flour made from roasted grains.

The competition, which is officially organized within the Canary Islands – Canary Islands Institute of Agri-Food Quality (ICCA) aims to promote and acknowledge the quality of local dairy products. The recognition of La Gloria’s cheese underscores the competitive advantage that quality and artisanal craftsmanship bring to the table.

Gofio, an integral part of Canarian culinary heritage, is known for its distinctive flavor and nutritional benefits, which complements the creamy texture of goat cheese. All the cheeses made by La Gloria use raw milk from Majorera goats, The combination of goat cheese and gofio highlights the innovative blending of traditional ingredients in modern cheese-making practices.

The award for La Gloria not only honors the cheese itself but also emphasizes the significance of maintaining traditional production methods. This approach is seen as a critical factor in differentiating high-quality products in the competitive cheese market.

La Gloria’s success at the Agrocanarias 2026 competition serves as an example of how local producers can achieve recognition by focusing on quality and tradition. The dairy’s achievement is celebrated as a testament to the rich agricultural and culinary traditions of the Canary Islands.

 

 

 

 

The recipe requires less than 30 minutes Preparation time, 10 to 30 minutes Cooking time, and Serves 1

 

Ingredients:

 

For the dough

• 200g/7oz plain flour
• 3 tbsp olive oil, plus extra for greasing
• 3 tbsp water
• 2 tbsp tomato purée

For the topping

• 55g/2oz goats’ cheese, crumbled
• 1 tbsp olive oil
• 100g/3½oz wild mushrooms
• 30g/1oz sun-blushed tomatoes, chopped

 

Directions:

 

• Preheat oven to 200C/400F/Gas 6 and oil a baking sheet.

 

• Mix the flour, olive oil and water together in a bowl to make a soft dough.

 

• On a clean flat surface, roll the dough out into a thin disc and lay onto the oiled baking sheet.

 

• Spread the tomato puré over the dough disc.

 

• Meanwhile, for the topping, heat the olive oil in a frying pan over a high heat. Add the mushrooms and sun-blushed tomato and fry for two minutes.

 

• Spread the mushroom mixture over the pizza, crumble over the goats’ cheese and transfer to the oven and cook for 6-8 minutes, until the cheese is melted and the base is crisp and golden.

 

 

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• Mac and Cheese

 

 

 

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar  cheese is one of the few, and is perfect for a beginner.

 

Ingredients:

 

• 2 gallons goat milk
• 1/2 cup or more vinegar
• 1 teaspoon sea salt

 

 

Directions:

 

• Heat milk to 185°F in a stainless steel pot.
• Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of  milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
• Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
• Mix in approximately 1 teaspoon sea salt to taste  and whichever seasonings you choose: –  Dill, garlic and herbs, green onion —the choices are yours, limitless!
• Chill and enjoy on breads, salads, crackers, in pasta dishes and more.

 

 

 

Click the link Paneer to view the details.

 

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