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Conejero cheese - Revision history
2026-07-20T21:35:46Z
Revision history for this page on [[Cookipedia]]
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JuliaBalbilla at 07:13, 23 April 2011
2011-04-23T07:13:55Z
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|description=Conejero cheese is also known as Queso de Lanzarote where it is made<br />
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[[Image:Conejero cheese.jpg|thumb|300px|right|Conejero cheese]]<br />
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Conejero cheese is also known as '''Queso de Lanzarote''' where it is made. The production area is mainly in the central part of the island of Lanzarote, in particular in the municipalities of Teguise, Tinajo and San Bartolomé.<br />
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It comes as a fresh or aged [[Cheese|cheese]], ranges from soft to semi-matures, and is made with [[Goats|goats]]’ [[Milk|milk]]. It is pressed and uncooked. It is only produced in winter and spring.<br />
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Its shape is cylindrical, and weighs no more than 2kg. The rind is white and thin on the fresh [[Cheese|cheese]] or [[Orange|orange]] for the more mature as it is smeared with [[Butter|butter]] and [[Paprika|paprika]] during ripening. The interior is compact yet open, with small holes. The flavour is quite acidic and a little rubbery on the palate and has a goaty aroma.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Spanish cheeses]]<br />
[[Category:Islas Canarias cheeses]]<br />
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JuliaBalbilla