Queso Palmero is a semi-hard cheese made from raw Palmera goat's milk, a local breed that perfectly adapted to the climatic and orthographic conditions of La Palma Island. The cheese is salted using sea salt from the island, and is regularly turned during maturation and rubbed with olive oil, cornmeal, or flour.
There are two types of Queso Palmero available on the market; smoked and non-smoked. The latter is white to yellow in color and has a milder aroma reminiscent to that of grass, mushroom, and nuts. The smoked cheese is smoked using almond shells, prickly pears, pine needles, or canary pines which give it characteristic aroma and a slightly sweet aftertaste.