The initiative, which ran from late April and concluded last Thursday, consisted of a series of talks and workshops for students from different schools in Santa María de Guía. The CEIP Piedra Molino, located in the Montaña Alta neighborhood, was the last center to host this activity, organized by the Department of Tourism and Primary Sector in collaboration with the Association of Cheeses of Gran Canaria (Asoquegran).
Sixth-grade primary students from schools such as CEIP Miguel Santiago, CEIP La Dehesa-San Juan, and CEO Luján Pérez, in addition to those from the host center, participated in a day divided into two distinct parts. The first focused on the factors and individuals involved in the cheese-making process, while the second offered a tasting of Flor de Guía cheese, Guía cheese, and a goat's milk cheese, so that students could learn to differentiate their flavors and properties.
“"We believe these workshops are essential to bring the reality of the island's primary sector closer to children."
A collaborator from Asoquegran, with experience as a teacher and cheesemaker, was responsible for disseminating knowledge about Guía cheese. Her work focused on conveying to students the importance and benefits of consuming products made on the island, highlighting the environmental, cultural, and traditional impact of this practice.
Among the educational points covered, it was explained how shepherds contribute to keeping the mountains clean, the diversity of cheeses existing on the island, the different methods of production, and how the aging location influences the flavor. Emphasis was also placed on the only Protected Designation of Origin (PDO) cheese varieties on the island: Flor de Guía cheese, Media-Flor de Guía cheese, and Guía cheese, produced in the municipalities of Guía, Gáldar, and Moya, and which must contain at least 60% sheep's milk.
“"They have been very active asking questions and participating throughout all the talks."
The Councilor for Tourism and Primary Sector of the Guía City Council highlighted the excellent reception of the initiative by the students, who showed great interest and participation. This project, launched after the recent Cheese Festival in the municipality, seeks to preserve the local cheese tradition.
