Majorero cheese, from Fuerteventura to the world

Majorero cheese is also known as Fuerteventura cheese because the island has a strong agricultural tradition and is home to the local population of majorera goats. Following a specific artisan technique, these native Fuerteventura animals provide the milk needed to make the most famous delicacy on the island: majorero cheese.

A cheese with Denomination of Origin

To receive this designation must pass comprehensive controls that ensure the quality of the product.

And that is exactly what the Majorero cheese has achieved: to be the first goat cheese in Spain (and the first Canarian cheese) to obtain the status of Denomination of Origin thanks to its particular and exceptional qualities.

Thus, since 1996, Majorero cheese has been produced with milk from native goats on the island while keeping its star ingredient intact.

Majorero cheese: an award-winning cheese

Majorero cheese is so exceptional that it has received numerous awards, both national and international.

Its taste and quality, and traditional elaboration, has made the majorero cheese raised as one of the best cheeses in the world by the World Cheese Awards or World Cheese Championships.

The elaboration of majorero cheese

Majorero cheese is made from unpasteurized Majorera goat's milk (native to Fuerteventura) which is characterized by producing a high quality milk: aromatic and high in fat.

The weather. Majorero cheese is made only on Fuerteventura because the unique climatic characteristics of the island have made it possible for the majorera goats, the native breed of Fuerteventura goat, to grow and develop.

Nature The island's arid and wild land has allowed Fuerteventura's dry but fertile feed the local goats.

And this has allowed the exceptional genetic qualities of the Majorera goats to produce a special and different milk that is characterised by its aromatic qualities and by being rich in fat - ideal factors for making cheese.

The quality of the milk. Scattered throughout the island, the Majorera goats (unlike other goats) grow on Fuerteventura protected from common animal diseases.

Majorera goat at a goat milk cheese farm Photo with shallow depth of field.

The Majorera goats have adapted to their hostile environment perfectly, and this has given them an excellent state of health that endows them with exceptional genetic qualities.

This translates into in the production of a very high quality milk free from impurities, preservatives or pharmaceutical products, and high in protein and fat.

The types of majorero cheese

The prestige that precedes to the majorero cheese is backed by the quality of the raw material used in its preparation - in addition to maintaining traditional production methods.

It is presented in three varieties, depending on the degree of ripening:

Tender: Matured between 8 and 20 days, and white in colour, the soft majorero cheese has an ivory-coloured rind. It is the most difficult version to find outside Fuerteventura.

Semi-cured: With an average ripening period of 21 to 60 days, its semi-cured version can be impregnated with olive oil, paprika or gofio to avoid excessive drying and give the cheese different flavours and textures.

Cured: With a complete maturation of more than 60 days, the cured majorero cheese can be covered with olive oil, paprika or gofio.

Both the cheese Semi-cured majorero as well as cured majorero can be presented without any coating.

Tasting & Pairing

Majorero cheese Pale white tender is creamy, buttery and not very sticky in texture with an acidic taste. When it gets old, it gets more intense and spicy.

It is a very versatile cheese. Proof of this is that it goes perfectly with both savoury and sweet dishes, and with white or red wines.

Dishes: Tierno combines in desserts with quince, for example, while the more aged versions of the cheese are widely used grated over stews and soups. It's also delicious simply drizzled with honey, and often served with potatoes and mojo.

Wines: It pairs perfectly with white wines (such as Sauvignon Blanc or Albariño) and young and fruity red wines. It is advisable to try it with a sweet sherry if consumed as a dessert.

The Majorero cheese: Curiosities

The name: The term "majorero", coming from "Maxorata" (the indigenous name of the island of Fuerteventura) refers to everything belonging or related to Fuerteventura.

However, there are who claims that the name is derived from what the local shepherds were called (which were wearing sandals called majoreras).

The Majorero Cheese Museum: this cheese has its own museum. Located in Molino de Antigua, it is a must for cheese lovers.

Source of photos: Pixabay, Shutterstock, Wikipedia, Fotolia


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