Cheese made with raw goat’s, cow’s and sheep’s natural milk.

The cheese-making tradition of the island of El Hierro starts with the arrival of the conquistadors in the fifteenth century. Since 1981 products are produced and marketed under an insular cooperative. All these cheeses are made with goat’s, cow’s (15%) and sheep’s (5%) milk. The producing livestock is fed with local grass and feed made on the island. These features give cheeses a special flavour and they are completely natural.

Cheese is smoked with fig tree wood and prickly pear plant.

El Hierro traditional cheeses, most of which are smoked with fig tree wood and trunks of prickly pear plant, are sold with the guarantee of being a natural product of El Hierro, are left to ripen from seven to fifteen days. Their appearance varies between white and more yellow tones, with very similar cutting, texture, smell and flavour features, despite the different varieties. This Cooperative, located in the north of Valverde, is open to visits by appointment and sells cheese directly to consumers.



Visita guiada con degustación







Ctra. General, s/n. 38915 Valverde, El Hierro,

Santa Cruz de Tenerife, Islas Canarias.

Tel: +34 922 55 03 27



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