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Almogrote — Canary Islands aged goat cheese spread with paprika and garlic
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Source: https://recipheon.com/en/recipes/snacks/almogrote-canary-islands-aged-goat-cheese-spread-with-paprika-and-garlic
About this recipe
Almogrote is a Canary Islands spread from La Gomera made with well-aged goat cheese, garlic, paprika, and olive oil. It has a bold cheese flavor, a garlicky aroma, and a warm orange color. Hard cheese forms the base: finely grate it, then blend it with the seasonings and oil into a thick, spreadable mixture. Fine cheese grains are part of its character; it does not need to become a perfectly smooth mousse. This home version is made without tomatoes, using readily available sweet and hot ground paprika. Short processor pulses and gradually adding the oil combine the ingredients without prolonged blending. All the oil goes into the spread, and a brief rest lets the flavors mingle. These quantities make six small portions of spread. The whole process takes about 30 minutes, including a 10-minute rest, without cooking or baking.
Ingredients
Aged cheese spread
250 g hard, well-aged curado-style goat cheese, weighed after removing all the rind
60 g extra-virgin olive oil: 20 g for the initial processing and the remaining 40 g added gradually, all served in the spread
8 g raw garlic, weighed after peeling
6 g dried sweet ground paprika
0.5 g dried hot ground paprika
Steps
Remove all the rind from the cheese and weigh out 250 g of the edible interior. Finely grate it so the processor does not have to handle large hard chunks. Put the peeled garlic through a garlic press. Prepare both ground paprikas and weigh the olive oil; do not add extra salt because aged cheese is salty.
Put all the grated cheese in a small food processor with a metal blade and a capacity of about 750 ml. Add all the garlic, the sweet and hot paprika, and the first 20 g olive oil. Close the lid and use short pulses until the ingredients mix and start forming moist orange crumbs.
AI-generated Add the remaining 40 g olive oil in several portions, processing briefly after each addition. If needed, stop the machine before scraping the spread from the sides with a spatula, then close the lid again. Stop when the spread is evenly colored, thick, finely grainy, and easy to spread with a spoon. Do not blend for long without pauses and do not add water; fine pieces of aged cheese may remain noticeable.
Transfer the almogrote to a small bowl, thoroughly scraping in all the spread and olive oil from the sides of the container and the spatula. Cover and leave for about 10 minutes at room temperature. Stir briefly and divide into six small portions of spread, keeping its thick, spreadable consistency.
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