Designation of Origin
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Organización Brief story
The Palmera breed goat
Cooking recipes

Organización Regulations and statutes
Entry requirements


‘Palmero' cheese: a century-old cheese.

The history of Palmero cheese begins with the introduction of Pre-Hispanic goats by the first settlers of La Palma Island . However, since the annexation of La Palma Island to the crown of Castilla in 1493, written evidence illustrates the importance the local cheese industry has had ever since.

The ‘Palmera' goat: a breed with character.

Various genetic studies relate the origin of goats of ‘Palmera' breed to those animals from the Pre-Hispanic era. However, the strategic location of La Palma Island with regard to the oceanic routes that served as a gateway to the American continent suggests a possible influence of goat breeds from the south-west of the Iberian Peninsula . Until the 1980s it was erroneously considered that the three Canary goat breeds (Majorera, Tinerfeña, and Palmera) were part of a single breed. Palmera goats are perfectly adapted to the climatic and orographic conditions of La Palma Island . In the main, it can be suggested that Palmera goats are ‘rustical' and hardy animals.

One cannot conclude this summary without indicating the extraordinary quality of Palmera goats' milk. Several elements could be highlighted from milk's composition, including the high levels of ‘alpha-casein', a lactic protein, which is essential in the production of goat cheese. Palmera goat is therefore a breed, which can achieve very high levels of cheese production, as well as high quality.

Palmero cheese is a quality product, which has been elaborated through generations in an artisan way. While only one Palmero cheese exists, many are its imitators. In order to ensure that what you buy is no imitation, always look for the second label, which guarantees the product's authenticity.

The producer label indicates the brand, which identifies the firm producing the cheese, as well as the sanitary registry, and the firm's contact details. The label also indicates whether the cheese is soft (between 8 and 20 days of maturation), semi-cured (between 21 and 60 days), or cured (more than 60 days).

The second label of the regulatory council, which is smaller in size, certifies that the cheese was produced within the quality parameters of the Designation of Origin of Palmero Cheese. The identification number provided is unique for each cheese. Finally, one should be aware that, because of the short time period between production and commercialisation, fresh cheeses (fewer than 8 days of maturation) do not carry a second label.

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