Queseria Rubicon Smoked Goat’s Cheese

The Atalaya Mountain ranges are known primarily amongst walkers and hikers who traverse the mountain ranges and pathways to take in the stunning views over the Atlantic Ocean towards the neighbouring island of Feurtaventura.

Since the early 1960s, and following traditional family methods and recipes the milk from these goats has been exclusively used in the production of their now famous and much loved Artisan Goats cheese. The raw unpasteurised goats milk is taken each morning and evening and then transported in metal churns to the family’s Queseria or cheesemaking room adjacent to the family’s home. There, the milk is heated to a point just below pasteurisation, 71.7 degrees centigrade before the starter culture and animal rennet is added to develop the curds and whey. The whey is released and then the curds are cut and stacked to displace any excess moisture before being placed in circular moulds for up to 24 hours.

Once the 24 hours have passed each cheese is then turned out and placed onto wooden shelving to all maturation and the natural rind to develop for anything up to 16 to 20 weeks to gain its Semi Curado status or 4 to 6 month maturity. Once this period has passed then the cheeses are smoked over native woods using a cold smoking process that allows the smoke to gently permeate the cheeses without affecting the goats cheese and it’s delicate flavour.

This Rubicon Smoked Goats milk cheese is probably one of the most famous and much loved cheeses on the island of Lanzarote. The Reyes Rodriguez family also make a fresh goats milk cheese plus one covered in Paprika however the small production ensures maximum quality and each of their cheeses are truly Artisan.