Similar to Manchego,[1] this firm cheese has a milky, nutty flavour that goes well with various pear products.

This island has a rich farming tradition, and goats were very important to their economy.

After milking, lamb rennet is added and after an hour a curdle develops.

The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age.

After ageing, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures.