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The author, Javier González Díaz, states in the presentation that it compiles knowledge of the island's cheese culture “to avoid its loss.””
Those who wish to enter the world of cheese Gran Canaria and know its history, Its tradition and the secrets of its production from its origins have a must-see date with the book 'Thick milk: the traditional cheese culture on the island of Gran Canaria', of Javier González Díaz. A work that the president of the Island Council presented this Thursday to the island citizens, Antonio Morales, who described her as “a complete repertoire about the importance of a product that is part of our culture, that of an island considered one of the places on the planet with the greatest variety and quality of cheeses”, which makes it a title “essential for knowledge of cheese culture in Gran Canaria, “a world-renowned sanctuary”.
Javier González Díaz, the author, indicated that, with their jobs, from oral sources, “I pursue the compilation and organization of the knowledge that our elders keep in their memory about the cheese culture of the Islands.”, with a dual purpose: prevent its loss and serve as a tool for current cheese makers to sell their products, demonstrating that these are supported by tradition”.
Thus, The writer pointed out that the 153 people interviewed throughout the Island, “not only do they tell us about the rich culture that exists around milk and cheese, but also the way of life in the fields of Gran Canaria from the mid-20th century. So, through 11 chapters, the reader will be able to know the reader will be able to know from the livestock cabin, to the kitchen of cheese and milk, going through other topics such as the production of cheese or other dairy products”.
Notably 'Thick milk' It is the third study published Gonzalez Diaz (Santa Cruz de La Palma, 1964) dedicated to the cheese culture of the Islands, after 'Husks and employs' (2014) and 'The style' (2023), about The Palm y Lanzarote, respectively. These works are added to those carried out by M.ª del Carmen Martín Barrera y Manuel Lorenzo Perera, 'Ethnographic Study of Majorero Cheese' (1993) and 'El Queso Herreño' (1997), for the islands of Fuerteventura y El Iron.
