Creama

Creama is a type of cheese that originated in the Canary Islands, Spain. It is a semi-hard cheese made from cow's milk, typically pasteurized, and is known for its mild, slightly tangy flavor. The cheese is produced by curdling the milk with rennet, then pressing the curds to form a solid mass, which is then aged for a period of time. The aging process can vary, but it typically ranges from a few weeks to several months, resulting in a cheese with a creamy texture and a slightly crumbly surface.

Creama is often used in cooking and can be found in various dishes, including salads, sandwiches, and as a topping for pasta. It is also popular in the Canary Islands as a table cheese, where it is often served with wine or as part of a cheese platter. The cheese has a mild flavor that pairs well with a variety of foods, making it a versatile ingredient in both traditional and modern cuisine.

The production of creama is a traditional process that has been passed down through generations in the Canary Islands. The cheese is often made in small, family-owned dairies, where the techniques and recipes are carefully guarded. This has helped to preserve the unique characteristics of creama, which are distinct from other cheeses produced in Spain and around the world. Despite its relatively small production scale, creama has gained recognition for its quality and has become an important part of the culinary heritage of the Canary Islands.