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This lesser known Spanish cheese comes from the Canary Island of El Hierro.
Herreño is made with mostly goat's milk, with touches of cow's and sheep's milk added. It comes in both smoked and unsmoked varieties. The smoked version is smoked over wood from trunks of prickly pear cactus and figs. It has a delicate, buttery flavor with a smoky aftertaste. The unsmoked variety has a mild, fresh and slightly-acidic taste. The paste has many small holes.
The unsmoked variety pairs best with rosé and white wines, while the smoked variety goes better with reds.
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