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The chef adds three of his own Tenerife goat cheeses to Haydée's menu, in Tenerife: a fresh one, Kiss and Mantle, matured at least three months
The cook Victor Suarez has decided to incorporate a new job into its activity in Haydee, the restaurant with a Michelin star located in the Hotel Gran Tacande, in Costa Adeje (Tenerife). After personally taking on the daily bread making, Now it also produces its own cheeses, three varieties of Tenerife goat milk that are already part of the establishment's autumn menus.
The project, which I had been working on for a long time, has required conditioning a specific cellar within the restaurant, with temperature and humidity control for the conservation and maturation of the pieces. All cheeses are made with freshly milked goat milk, freshly pasteurized and animal rennet, although each one responds to different techniques and preparation times..
The first proposal is a fresh cheese, which Suárez makes on Mondays with a reduced amount of salt. Look for a light texture, tender and melting, with a mild flavor in which the presence of goat's milk is subtle.
The second creation is called "Kiss", a cloth cheese that is left to drain overnight. The next day a small amount of whey and salt is added., It is crushed and wrapped in a cloth. The result is a creamy and unctuous preparation., with a slight acidity reminiscent of yogurt.
«Manto», the longest ripened cheese
The third variety, «Manto», It is the one that has a longer production process. It is a pressed cheese, with ferments and Penicillium, that matures for three months or more in conditions of high humidity. With it, Suárez seeks a buttery and melting texture, accompanied by notes of mushroom and dried fruits.
Before incorporating it into service, The chef subjected this last preparation to a tasting with specialists. Among them, Ruth Lozano, agricultural engineer and international cheese taster from the ICCA, that highlighted his personality, mushroom aromas and buttery texture.
He also participated Isidoro Jimenez, master cheesemaker and technician of the Government of the Canary Islands, who valued the knowledge of the production and maturation processes demonstrated by the chef.
The three cheeses are currently presented from the gueridon, with tableware designed for your service, thus incorporating a new elaboration of its own to Haydée's gastronomic tour.
Víctor Suárez's cheesemaking work does not end here. The chef is already experimenting with a soft cheese and different refinements using chestnut leaves, fig tree and vine, new preparations that they plan to incorporate into their menus during 2027.
