Discover Majorero cheese

The idyllic beaches undoubtedly characterize the island of Fuerteventura, but it is true that this place has much more to offer, such as its culture, its gastronomy, and its unique Majorero Cheese.

The island's climate makes it the perfect place for raising the Majorera goat, a native breed that produces Majorero Cheese. The superior quality of its milk, which is dense and aromatic, contributes to the unique flavor of this creamy and smooth cheese, internationally recognized and awarded at the World Championship Cheese.

Regarding the artisanal production of cheese, technologies are used to assist in milk extraction and filtering, which can be done manually or mechanically. The curd is then curdled, and depending on whether a softer or more aged cheese is desired, cuts are made in the curd. Next, it is placed in molds and salted. Depending on the desired aging, the cheese is left in a room for a period of time. Finally, depending on the region and the type of cheese, it is coated with paprika, olive oil, gofio (toasted cornmeal), etc.

Majorero cheese is produced in six municipalities of Fuerteventura: Antigua, Betancuria, La Oliva, Puerto del Rosario, Pájara, and Tuineje. Several registered producers operate in different areas of the island where this cheese can be purchased, including: Queso de Tetir (Tetir), Quesos Cañada de Agando (Gran Tarajal), Quesos El Convento (Betancuria), Quesos El Taro (Antigua), and Quesos Rincón de las Hermosas (Pájara).

If you want to learn the secrets of its production, as well as taste this delicacy, a visit to the Majorero Cheese Museum is a must. On this visit, you can explore the cheese museum, the mills, and the garden, immersing yourself in the island's history.