Gran Canaria®

Intrigued by a Greek farmstead cheese sampled while traveling in the Mediterranean and the Canary Islands, Wisconsin Master Cheesemaker Sid Cook at Carr Valley Cheese blended this idea with his own musings on cow, sheep, and goat milk from nearby farms. The wheels of this original recipe cheese are rubbed with olive oil and then aged for two or more years.

Each of the eight Canary Islands has its own unique cheese styles, sometimes rubbed with olive oil or paprika and often made from the milk of native goats, cows, and sheep. Rubbing the exterior of a cheese with fat or oil helps hold in moisture, but can also regulate mould and inhibit the growth of cheese mites.

The olive oil rub lends Gran Canaria its fruity sweetness while also playing off the nutty notes of this smooth, firm cheese.

Gran Canaria pairs beautifully with citrus supremes, sage, Canadia bacon, and any shredded wheat cracker. An aromatic Malvalsia wine, a rich chocolate stout, and a Mezcal Negroni all make excellent beverage partners.