The cheese tradition that still lasts in the rural areas of Tenerife is understood by the great appreciation that Tenerife has for the cheeses of its land, among which goat cheese or mixed goat and sheep, of greater unctuousness.

 Especially fresh and white cheeses are consumed, but also cured, often made in an artisanal way.

The popularity of cheese in the gastronomy of Tenerife reaches the point that it becomes, together with potatoes and mojo, the key element in the most contemporary dishes inspired by the Canarian cuisine, which fuse these ingredients with new methods of preparation and dressings

 The fresh cheese, with its pleasant flavor with the aroma of fresh milk and a salty touch, is the one with the highest consumption. Others, with greater personality, are smoked or cured cheeses, especially those that are spread externally with products such as paprika or gofio.

Fresh but smoked cheeses with almond woods or peels are also highly appreciated by the local consumer.

 They are consumed as an aperitif or accompanying potajes, but also roasted and accompanied with mojo or honey.