Quesería Montesdeoca is one of Spain’s most awarded cheese producers and a must-know name for anyone interested in local gastronomy. Operating since 1984, this family-run quesería is now in its third generation. Originally from La Palma, the family brought their cheese-making traditions to Tenerife, where they continue to use traditional smoking techniques with almonds, creating their signature smoked cheeses.
A Wide Variety of Canarian Cheeses
Quesería Montesdeoca produces 19 different cheeses, made from goat, sheep, cow milk, and mixed varieties. Cheeses range from ultra-fresh to matured.
Instead of wax, cheeses are cured with natural flavors like wild oregano from the Teide area or local red wine, creating unique Canarian tastes. Production reaches around 200 kg of cheese per day, combining artisanal methods with consistent quality.
Why Montesdeoca Cheese Stands Out
Quesería Montesdeoca works with around 450 animals, mainly goats and sheep, using indigenous Canary Island breeds well suited to the local altitude. Cow’s milk is sourced from the greener north of Tenerife. Cheeses are made using plant-based enzymes, making many varieties suitable for vegetarians. In addition to cheese, Quesería Montesdeoca also produces delicious goat butter widely used in Michelin-star restaurants. They even have plans for creating artisanal ice cream!
Quesería Montesdeoca is widely recognised for its quality, particularly its smoked cheese, which has received numerous national and international awards. The quesería has also achieved top rankings in French and German cheese competitions, including the prestigious Super Gold award.
And best news is the cheeses can be found on the island! Younger cheeses are available in local supermarkets (look for the Montesdeoca label) while aged and specialty cheeses can be found in gourmet shops and restaurants.
For visitors looking to experience Tenerife through its flavours, Quesería Montesdeoca offers an authentic taste of Canary Island cheese-making at its finest.
