Are you a true cheese lover? Then pack your bags and bring your appetite, because you simply must try one of the most delicious culinary delights of the Canary Islands: Majorero cheese from Fuerteventura.
For several years, Majorero cheese from Fuerteventura has been a product with a Protected Designation of Origin (PDO), helping to showcase the name of this Canary Island around the world.
For this reason, if you decide to visit the island of Fuerteventura—known locally as “the Majorera Island”—you should not miss the opportunity to taste this delicious local speciality. If you still have doubts, here are a few reasons that are sure to convince you.
What is the secret behind Majorero cheese from Fuerteventura?
It is often said that chefs never reveal their secrets, but for the people of the island, the reasons behind the success of Majorero cheese from Fuerteventura are well known. Together with the Flor de Guía cheese from Gran Canaria, it has left a lasting mark on the international cheese industry.
This is a local product made from the milk of the Majorera goat breed, which has earned worldwide recognition. In fact, it competed in the World Championships Cheese Contest, held in the United States in 2012, where it was awarded the title of one of the best goat cheeses in the world.
The island’s arid and volcanic landscapes provide the ideal habitat for the Majorera goat, which has also been introduced to other islands of the Canary archipelago for cheese production purposes.
The secret behind the unique flavour of Majorero cheese from Fuerteventura lies in the special diet given to this goat breed. Their diet is largely based on endemic plants of the Majorera Island, which give the cheese its creaminess, subtle acidity and mild spicy notes that captivate anyone who tastes it.
The production process of Majorero cheese
Fuerteventura is much more than its paradisiacal beaches, dreamlike views and natural landscapes enjoyed by visitors during their holidays. Its traditions and typical products, such as Majorero cheese, also make the island an ideal destination to visit.
With that in mind, you may be wondering how Majorero cheese is produced. The origins of Majorero cheese production do not date back only to modern times; rather, they go back to the pre-Hispanic period, when meat and cheese were staple foods in the Canary Islands.
There are six municipalities responsible for the artisan production of Majorero cheese in Fuerteventura: Antigua, Betancuria, La Oliva, Pájara, Tuineje and Puerto del Rosario. In all of these locations, quality standards are maintained through the use of traditional artisanal techniques of the island.
The production of Majorero cheese in Fuerteventura takes time, but it can be summarised in the following steps:
- Milk extraction and filtering: this first stage may be carried out manually or mechanically, always ensuring hygiene standards and the welfare of the animals.
- Curdling: the milk is transformed into a solid state by adding rennet, then heated at a temperature of 28°C to 30°C for one hour.
- Cutting and draining: various cuts are made to achieve the desired cheese size, while the first pressing is carried out to remove excess whey.
- Cheese moulding: the curd is placed into moulds decorated with palm-shaped patterns, a traditional design that has been used for centuries.
- Salting and maturation: the cheese is then coated with wet or dry sea salt and left to mature for several days, depending on the desired degree of curing.
- Coating: during the maturation process, the cheese is coated to give it its distinctive flavours. Ingredients such as gofio, paprika or olive oil may be added, among others.
Visit the Majorero Cheese Museum
The importance of Majorero cheese from Fuerteventura goes far beyond its production and export to other locations. The island has created a museum where visitors can learn about the history of this local product and other traditions of Fuerteventura.
The Majorero Cheese Museum is located in the municipality of Antigua. During your visit, you can also find information about the island’s flora, fauna, geography and the significance of its volcanic origin. In addition, the site features another traditional local element: a gofio production mill, which is occasionally put into operation.
Where can you buy Majorero cheese in Fuerteventura?
Today, there are around 20 registered producers making Majorero cheese in Fuerteventura. As a result, there are many shops across the island where you can purchase this delicious local delicacy.
Recipes made with Majorero cheese from Fuerteventura
The popularity of Majorero cheese has revolutionised international gastronomy. Renowned chefs have created unique recipes featuring this delicious local speciality.
For example, chef Ale de la Nuez, winner of several awards, has developed interesting dishes using the Majorero Maxorata cheese variety, including ñoquis (gnocchi), timbal (layered savoury dishes), croquettes, salads and king prawns, among other original creations. Would you like to try making one of them?
Now that you know the history and flavour of Majorero cheese, all that remains is to plan your trip to Fuerteventura and discover first-hand the island’s gastronomy, landscapes and traditions.
If you are looking for a hotel in Fuerteventura to enjoy the island in complete comfort, Lopesan Hotel Group offers accommodation in the south of the island, in the Jandía and Morro Jable areas, including IFA Altamarena by Lopesan Hotels, IFA Villas Altamarena and IFA Faro Hotel. An ideal location for enjoying the beaches, nature and Majorero cuisine during your holiday.
