Cheese Diary Luna de Awara

2 December 2015

The Quesería Luna de Awara is situated Garafía, nestled in the evergreen north of the island.

Dionisio Lorenzo has been breeding Palmerian goats for more than 40 years and from their milk produces homemade cheese.

He follows in his parents' and grandparents' footsteps and nobody really knows how far into the past this knowledge and passion can be traced back.

Even when using modern technology, daily milking process takes three hours. 

After that, the „cabrero y quesero“ (goat breeder and cheese producer) uses natural rennet to produce excellent goat cheese from the raw milk.

Smoke from rotten wood of the Canary Pine tree and its needles give the cheese its incomparable flavour.

Customers can choose between the young, and mild „queso tierno“, the aromatic, fully ripened „semicurado“ or the spicy hard cheese „curado“.

Read more about the Quesería "Luna de Awara" in Garafía here...

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