Go Back

Almogrote — Authentic Canarian Cheese Pâté

A bold, spiced cheese spread from La Gomera in the Canary Islands. Made by pounding aged goat cheese with garlic, dried peppers and olive oil in a mortar — one of the most distinctive tastes in Canarian cuisine.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Starter
Cuisine Canarian
Servings 8 as a tapa

Ingredients
  

  • 200 g aged Canarian goat's cheese (queso curado) finely grated — or aged manchego as substitute
  • 2 ñora peppers dried, rehydrated and flesh scraped out — see notes
  • 2 cloves garlic peeled
  • 1 tsp sweet paprika (pimentón dulce)
  • ¼ tsp hot paprika adjust to taste
  • ½ tsp freshly ground black pepper
  • 4–6 tbsp good olive oil start with 4, add more to texture
  • 1–2 tsp white wine vinegar
  • salt to taste cheese is already salty — taste first

Instructions
 

  • Place the dried ñora peppers in a bowl of warm water and soak for at least 1 hour until softened. Cut them open, discard the seeds and stem, and scrape the soft flesh from the inside skin with a spoon. Discard the skin.
  • Put the 2 peeled garlic cloves in the mortar with a pinch of coarse salt and grind to a smooth paste. This is the flavour base everything builds on.
  • Add the scraped ñora flesh to the mortar and pound into the garlic paste until well combined.
  • Add the sweet paprika, hot paprika (start with less — you can add more), and black pepper. Grind everything together.
  • Add the finely grated cheese a handful at a time, grinding and folding it in between each addition. The mixture will come together into a thick, slightly crumbly paste.
  • Drizzle in the olive oil a tablespoon at a time, working it in between additions. You're aiming for a thick, spreadable consistency — closer to a firm hummus than a runny dip. Add vinegar to taste and check for seasoning.
  • Transfer to a bowl or jar. If time allows, rest for 30 minutes at room temperature before serving, the flavour improves noticeably—even better if left overnight. Serve spread generously on toasted bread with a final drizzle of olive oil.

Notes

Ñora peppers: Sold dried in the spice aisle. In the Canary Islands, find them in Hiperdino or any local supermarket. Soak in warm water for 1 hour, then scrape the flesh. If unavailable, use 1 tsp sweet paprika + ¼ tsp smoked paprika as a substitute.
Garlic: 2 cloves gives a present but not overpowering flavour. If you're sensitive to raw garlic, use 1 clove.
Cheese: The drier and more aged the better. Avoid fresh or semi-soft goat's cheese. Aged manchego is the best widely-available substitute.
Blender option: A food processor works for larger batches. Add olive oil gradually and pulse for a chunkier result.
Storage: Keeps in a sealed jar in the fridge for up to 2 weeks. Can be frozen up to 3 months — texture may change slightly on thawing.