Flor Valsequillo Semicured Goat’s Cheese in Paprika (Various)

Flor Valsequillo Semicured Goat’s Cheese in Paprika

Flor Valsequillo Semicured Goat’s Cheese in Paprika is a standout cheese from Gran Canaria, a part of the celebrated Canary Islands. These islands are world-renowned for unique cheeses that reflect the volcanic terrain, traditional methods, and the special breeds of goats raised among the sun-drenched hills. With each wedge, one can savour the commitment to heritage and taste that define this distinct region.

The cheese is made from pasteurised milk sourced from native goats. These goats have adapted to the Canary Islands’ arid conditions, producing exceptionally flavourful milk. The cheese is semi-cured, which means it is aged thoughtfully for between one and four months, achieving a fine balance between a creamy interior and a slightly firmer edge. It delivers a lovely mild acidity and gentle lactic notes that reveal its artisanal roots.

What makes Flor Valsequillo stand out further is the coating of vibrant paprika on its rind. This not only gives the cheese its striking burnt orange hue but also imbues the outer layer with a mild smokiness and subtle pepper warmth. Inside, the cheese is ivory white, compact and closed, with tiny, evenly distributed eyes. Behind its rustic appearance lies a medium-moist, slightly elastic texture that feels rich on the palate without being overwhelming.

The rind treatment with paprika is traditional in Gran Canaria and serves more than just aesthetics. It imparts delicate smoky notes reminiscent of Spanish pimentón and brings the taste buds a gentle warmth that pairs beautifully with the milk’s light acidity. Both the rind and cheese are entirely edible. Simply remove from refrigeration about fifteen minutes before eating to allow the vibrant aromas and flavours to come alive.

Flor Valsequillo cheeses are cherished for representing the true taste of the Canary Islands. Their distinctiveness arises from the region’s microclimate, the diverse vegetation influencing the goats’ diet, and the generational know-how passed down by local producers.

While some Canary cheeses blend sheep and cow milk for complexity, this goat’s cheese shines solo, providing a genuine example of regional craftmanship. Produced with care, each wheel is pressed and cured, maximising the milk’s quality and intensifying its natural sweetness.

Serving Suggestion:
Enjoy Flor Valsequillo Semicured Goat’s Cheese in Paprika sliced thinly at room temperature on artisan bread. It also pairs exceptionally well with crisp Canary white wine, fresh fruit, or sweet quince paste. For a more authentic taste, drizzle lightly with olive oil and sprinkle with fresh oregano.

How the Spanish Enjoy Flor Valsequillo Semicured Goat’s Cheese in Paprika

In the Canary Islands, this cheese holds a special place at local tables. Sliced and enjoyed with papas arrugás (wrinkled potatoes) or a drizzle of local olive oil, it often features in informal tapas and festive gatherings. The paprika-coated rind is not just decorative but is eaten to savour its gentle smokiness.

Locals might create a simple salad with sliced cheese, tomato, and oregano or serve it as part of a cheese board with nuts and dried figs. Another cherished tradition is blending leftovers with oil and peppers to make mojoqueso, a creamy spread served with bread and potatoes. This versatility and approachability make semicurado goat’s cheese in paprika a true staple in Canarian homes, easily transformed from daily snack to a festive platter centrepiece.