Majorero Cheese
Majorero cheese has had a Protected Designation of Origin (P.D.O.) since 1996, being the first cheese in the Canary Islands to obtain this recognition. It was also a pioneer in Spain as the first goat’s cheese to receive this distinction.
Made exclusively with milk from the Majorero goat, it is produced in all the municipalities of the island of Fuerteventura, standing out for its exceptional quality and unique flavour.
This designation not only guarantees its origin, but also that its production faithfully follows traditional methods adapted to modern requirements.
Every year, different cheese dairies on the island present their cheeses, which are made according to a cheese-making tradition that dates back to long before the Norman conquest in 1402 AD.
For several years now, the Majorero Cheese has won the prize for the best cheese in the world, as well as numerous gold, silver and bronze medals in all categories.
Classification of Majorero Cheese
Majorero tender
Maturation
Between 8 and 20 days.
Fresh, smooth and creamy.
Majorero semi-cured
Maturation
Between 21 and 60 days.
Firmer texture with a balanced flavour.
Cured Majorero
Maturation
60 days or more.
Intense, slightly spicy and with deep aromas.
Oil-based
The oil cover helps to preserve the cheese.
Smeared in paprika
One of the most recognised toppings and one that gives a very particular flavour.
Spread on gofio
This flour from roasted wheat or millet protects and flavours the cheese.
Source: Official website of the Regulatory Council of the Protected Designation of Origin Majorero Cheese.
Download the official guide to Fuerteventura Cheese
Official guide of the Cabildo of Fuerteventura that deals in detail with Majorero cheese.
*The authorship of the guide corresponds to th Cabildo of Fuerteventura.Do you know how to identify Majorero Cheese?
In addition to the characteristics you have seen above, there are three official labels that all Majorero Cheese must carry.
Regulatory Board label
Numbered back label
European quality logo
Requirements for a Majorero PDO Cheese
Type of milk used
This cheese is produced exclusively with Majorero goat’s milk.
Elaboration
Cheese with enzymatic coagulation and uncooked paste, made by pressing a hard or semi-hard paste.
Tradition and security
It can only be produced and matured on Fuerteventura. Furthermore, although they have adapted to the new food safety regulations, Majorero Cheese is made following traditional methods and processes.
Maturation
Minimum maturation time of 8 days and up to more than 12 months in the case of añejos.
Main features
Its height should be between 6-9cm high and measure between 15-35cm in diameter. Its weight can vary between 1 and 6kg. It can be coated with paprika, gofio or oil.
Bark
On the side, it must bear the original or figurative imprint of plaited palm leaves, in addition to the cheesemaker’s mark on both sides.
