AQUAL

The Association of Artisanal Cheese Dairies of Lanzarote was born in 2014 with the aim of joint the cheese sector of the island and making conejero's cheese a product recognized worldwide. Lanzarote cheese has been an important part of the island's culture and tradition. Cheese making has been a practice that farmers have used to conserve surplus milk. Currently AQUAL has 11 associated cheese factories, with all of the existing ones registered and distributed throughout the different municipalities of Lanzarote. Depending on the degree of maturation or healing, you can find: Fresh cheese: It is consumed freshly made. Tender: 8 and 20 days of maturation. Semi-cured: ranges between 21 and 60 days of maturation. Cured: more than 60 days of maturation. Goats The breed that exists in Lanzarote is the Majorera, due to its milk production and its perfect adaptation to an arid environment. The island has a wide variety of cheeses that are destined for the internal market. This is a different, unique product that is severely influenced by the characteristics of our land. Around The pleasant weather, the dry pastures and the humidity of the sea breeze, among others, are the sector in which this product has positioned itself in recent years among the best cheeses in the world. In addition to local and international competitions, AQUAL participates in different fairs and conferences throughout the year representing all Lanzarote cheese factories. The main objective of being present at these events is to promote and position our product outside the Canary Islands. Awards From 2016 until then we have obtained very good results in recognized competitions such as the World Cheese Award and Agrocanarias, obtaining awards such as “Super Gold”, “Gold”, “Silver” and “Bronze” for most of our cheese factories.