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CHEESELAND
THE CANARY ISLANDS

This is an archipelago of seven major islands located in the Atlantic Ocean in the northeast of the African continent. Volcanic in origin, its mountains reach notable heights. Its climate is temperate with little rain. The population is mainly concentrated in the two capitals and in the northern valleys. Agriculture (bananas and tomatoes), basically oriented to exportation, is quite important, as is livestock breeding, which has been practiced since the existence of the first aborigines on the islands. Abundance of goats on the islands has always been mentioned. When talking about milk, the most interesting animals are sheep and goats. Not all the animals were domesticated, since there were many wild goats at the time. The Canary Islands produces more artesian cheeses than any Spanish region, so it is probably the Spanish community with the highest consumption per capita of this product. The way cheese was produced was influenced by knowledge contributed by the Spanish after their conquest of the islands. Cows were also introduced, but more for their milk production used as a drink rather as a prime resource for cheese production. There are many types of Canary cheeses and they are quite varied. Nowadays, they are produced all over the islands, though those of Fuerteventura and Hierro stand out as the most productive. The most notable cheeses are the Palmero, Herreño, Majorero, Tenerife, Gomera and Lanzarote.


Zonas queseras de THE CANARY ISLANDS

Fuerteventura island
The location of Fuerteventura, the closest island to the African coast, and its scarce altitude are the main causes of the arid condition of the island. There is scare rain and poor vegetation, and it is a place where we can find the Canary goat.