Goat sector: artisanal cheese from Tenerife

Cheese with a distinct identity

In the Canary Islands, cheesemaking is of great historical and cultural significance. Without a doubt, its cheese is one of the most renowned agro-industrial products in a number of categories at international competitions, such as the World Cheese Awards. It is also very important in other national and regional contexts.

From ancient times right up to the present day, cheese has been an essential product linked to traditional production methods which has reflected the culture of a people with a long pastoral tradition.

There are many different types of cheese on the islands. In Tenerife in particular, artisan cheese has specific, traditional and distinct characteristics. In family-owned dairies, the majority of the cheese is made from raw goat's milk from their own farms and some is made from pasteurised milk. This is obtained from native animals which have great genetic potential and are in excellent health, since our goats and sheep are Brucellosis-free, which enables us to make very rich cheese because we can use unpasteurised milk as a raw material.

Development of artisan dairies in Tenerife

In recent years, European regulations on food hygiene have led to a progressive yet important change in philosophy towards comprehensive food monitoring, by implementing the "from the farm to the table" concept, meaning that food is now monitored from its origin right up to its consumers (with its movements traced).

This is why the Technical Service for Livestock and Fishing provides technical advice which has brought artisan dairies in line with the most stringent health regulations, through a support programme which started in 2004 and is still developing. This programme focuses on providing advice and training to dairies so that they can implement self-monitoring practices throughout all the cheesemaking stages, from taking care of the animals and obtaining the milk right up to analysing the finished product and placing it on the market. This series of actions is included in the "Guide to Good Hygiene Practices for Artisan Dairies in Tenerife".

Prize for rural development

The Ministry for Agriculture, Livestock, Fishing and Food recognised the work carried out by the Council of Tenerife with the "General Directorate for Livestock" prize in its third competition in 2007 for its work on the "Adaptation of artisan dairies in Tenerife to new European regulations, as a dynamic force in rural development".

Guide to Good Hygiene Practices for Artisan Dairies in the Canary Islands. 2015

More than ten years after the support programme was implemented, we can say that it has been a resounding success. Currently, we have 65 artisan dairies in Tenerife benefiting from the artisan dairy support programme provided by the Council of Tenerife, which is 99% of the artisan dairies on the Island.

With the changes to regulations in recent years, and in view of the experience gained in the dairies on the island, it is deemed appropriate to produce a new edition of the Guide to Good Hygiene Practices for Artisan Dairies. Given that the other Councils are also working on similar programmes with their dairies, this new edition of the guide should set out the specific characteristics of the cheesemaking sector on each Island, under the supervision of the General Directorate for Public Health of the Government of the Canary Islands, and should be referred to as "The Guide to Good Hygiene Practices for Artisan Dairies in the Canary Islands". It should also be a shared working tool both for the farmers and for the technical personnel from the various Island Councils and the Public Health office.

We hope that this document contributes to maintaining the hygienic-sanitary quality of cheese from the Canary Islands, one of its top food products which, with the unique and specific characteristics from each of the Islands, enable them to enjoy a rich cheesemaking tradition which is renowned both nationally and internationally.