Lanzarote, it is savored through wine. They feel the minerals of volcanic ash, the work of the collection and the salt of the sea that is deposited in the vines.
Cheese and wine are two of the most characteristic products of the island’s gastronomy. Lanzarote wines have unique characteristics, given their volcanic terrains the vines have adapted in a unique way. Conejo cheeses are also characterized by their variety of texture and flavor, although they have something in common, since they are all made in a traditional way, they all have a unique flavor and nuances.
Wines of Lanzarote
We will start talking about the wine of the island of Lanzarote there is a great variety of wines, both white, red, rosé and sparkling. For this the island has different types of grapes.
The vineyards extend over more than 3300 hectares through the seven municipalities of the island of Lanzarote. The most important vineyards are La Geria, Tías-Masdache, San Bartolomé, Tinajo and Ye-Lajares. The great majority are concentrated in the central and southern zone around the Natural Park of La Geria.
The separation between vines in the areas protected by the Denomination of Origin is regulated, and it is not possible to exceed 2000 vines per hectare, sometimes reaching a little over 200. The result of this regulation is an extremely low yield, with a scarce production.
Varieties of grapes from the island of Lanzarote:
- White: White Listán, Burrablanca, Breval, Pedro Ximénez, Torrontés, Malvasía Volcánica, Moscatel de Alejandría, Vijariego or Diego, Albillo, Gual and Verdello.
- Inks: Listán Negra, Negramoll or Mulata, Malvasía Rosada, Tintilla, Bastardo negro or Baboso negro, Cabernet Sauvignon, Merlot, Black Muscat, Pinot Noir, Ruby Cabernet, Syrah, Tempranillo and Vijariego black.
The Malvasia is of Greek origin arrived in the Canary Islands in the sixteenth century from Madeira and has become the main variety of grapes grown in Lanzarote. It is a variety with which wine is made for many centuries.
In Lanzarote there is a distinct vine called Volcanic Malvasia, it is characterized as an ideal creeping plant to hide from the wind behind the stone souks of the Lanzarote pits. It is unproductive and early harvesting begins at the end of July.
Diego or Vijariego
Also called Bujariego or Vijariego, it is native to the south of the peninsula, it is a very resistant plant and the fruit contains many acids and sugars. It is used for dry white wines. It is a late variety that is harvested in mid-September.
This variety is mostly Moscatel de Alejandría or Romano, although there are also others such as Moscatel Menudo Grain or Morisco, but in smaller quantities.
They are usually centenary plants that were cultivated in cracks produced when the lava seas that cover part of the island solidify or holes drilled manually in them, called “chavocos”, which can reach a depth of up to 4 meters.
This grape is very sweet and it is usually left to overmature on the vine to make sweet wines, its ripening usually comes in mid-September.
Also called Listán Prieto or Forastera, is the quintessential ink variety of Lanzarote, originally from the south of the peninsula, where it is called Mollar Cano. It has a great presence in the American continent where it was later introduced.
It usually ripens at the beginning of September and produces soft and very aromatic wines.
Cheese from Lanzarote
We will now talk about the different Lanzarote cheeses, elaborated in a traditional way from generation to generation. A perfect combination of this island that makes its wines and cheeses are remembered by each visitor.
Taking into account the harsh conditions of our fields, it is one of the most dairy producing breeds. In addition, traditional techniques of cheese making have evolved to offer a product with all the hygienic and sanitary guarantees.
The Lanzarote cheese is made with raw goat’s milk one hundred percent. What favors that the vitamins of the milk remain in him. In this process the mixture is not cooked only, therefore it preserves its excellent properties better.
The color of the bark is white, just like the mass when cut. Its outer crust is very thin and it is soft in flavor and pleasant on the palate, with a delicate aroma. The matured cheeses acquire other more yellowish tones. There are also smoked cheeses in a natural way, the original cheeses covered with a layer of gofio or paprika.
Attending its elaboration, the cheese can be:
Product made from Canarian goat’s milk without the addition of ferments. Cylindrical in shape and pearly white. Aroma of fresh goat milk and characteristic flavor of fresh, lactic and soft cheese. The dough is compact in weight and has a grainy texture.
Product made from goat milk to which is added, at appropriate temperature, lactic ferments and rennet for coagulation. Its color is white with a slight tone to ivory. It offers a compact mass to the cut and creamy texture.
It is made like the previous ones with goat’s milk to which the same is added before mentioned in the tender cheese. Creamy, lactic and slightly acrid flavor, with soft tones of goat’s milk. This type of cheese also has other varieties: Semi-cured spread with paprika and smeared with gofio.
Made with canarian goat’s milk, rennet, lactic ferments and salt, it also presents variedaded with paprika and gofio. Ivory yellow and rich flavor, creamy and slightly spicy. Its mass is compact to the cut and creamy in texture.
The cheeses from Lanzarote this year have won six awards at the World Cheese Awards. Including a super gold prize for the Finca de Uga cheese. Sheep’s winery. Three silver medals, which recognized the quality of Finca de Uga Alegranza and Finca de Uga smeared with paprika and Guatisea curated by Quesería Montaña Blanca. They also won two bronze medals, the Finca de Uga Bodega cheese and the Guatisea semicurado from Quesería Montaña Blanca. In total six awards in the most important contest of the world of cheeses, which involved more than 3000 varieties.
We recommend visiting the cheese shops and wineries of Lanzarote and try their exquisite products.