{"id":19865,"date":"2026-06-22T13:22:11","date_gmt":"2026-06-22T13:22:11","guid":{"rendered":"https:\/\/www.lopesan.com\/blog\/queso-majorero-fuerteventura\/"},"modified":"2026-06-22T13:31:01","modified_gmt":"2026-06-22T13:31:01","slug":"majorero-cheese-fuerteventura","status":"publish","type":"post","link":"https:\/\/www.lopesan.com\/blog\/en\/majorero-cheese-fuerteventura\/","title":{"rendered":"Majorero cheese, Fuerteventura\u2019s culinary treasure\u00a0"},"content":{"rendered":"\n

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<\/strong>.<\/p>\n\n\n\n

For several years, Majorero cheese from Fuerteventura has been a product with a Protected Designation of Origin (PDO)<\/strong>, helping to showcase the name of this Canary Island around the world.<\/p>\n\n\n\n

For this reason, if you decide to visit the island of Fuerteventura\u2014known locally as \u201cthe Majorera Island\u201d\u2014you should not miss the opportunity to taste this delicious local speciality<\/strong>. If you still have doubts, here are a few reasons that are sure to convince you.<\/p>\n\n\n\n

What is the secret behind Majorero cheese from Fuerteventura? <\/strong><\/h2>\n\n\n\n

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<\/strong> are well known. Together with the Flor de Gu\u00eda cheese from Gran Canaria<\/strong>, it has left a lasting mark on the international cheese industry.<\/p>\n\n\n\n

This is a local product made from the milk of the Majorera goat breed<\/strong>, which has earned worldwide recognition. In fact, it competed in the World Championships Cheese Contest<\/strong>, held in the United States in 2012, where it was awarded the title of one of the best goat cheeses in the world<\/strong>.<\/p>\n\n\n\n

The island\u2019s arid and volcanic landscapes<\/strong> provide the ideal habitat for the Majorera goat, which has also been introduced to other islands of the Canary archipelago for cheese production purposes.<\/p>\n\n\n\n

\"Majorero
Majorero cheese from Fuerteventura, one of the island\u2019s most representative gastronomic products.\u00a0<\/figcaption><\/figure>\n\n\n\n

The secret behind the unique flavour of Majorero cheese from Fuerteventura lies in the special diet<\/strong> given to this goat breed. Their diet is largely based on endemic plants of the Majorera Island<\/strong>, which give the cheese its creaminess, subtle acidity and mild spicy notes that captivate anyone who tastes it. <\/p>\n\n\n\n

The production process of Majorero cheese <\/strong><\/h2>\n\n\n\n

Fuerteventura is much more than its paradisiacal beaches<\/strong>, 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.<\/p>\n\n\n\n

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<\/strong>, when meat and cheese were staple foods in the Canary Islands.<\/p>\n\n\n\n

There are six municipalities responsible for the artisan production of Majorero cheese in Fuerteventura<\/strong>: Antigua, Betancuria, La Oliva, P\u00e1jara, Tuineje and Puerto del Rosario<\/strong>. In all of these locations, quality standards are maintained through the use of traditional artisanal techniques of the island<\/strong>.<\/p>\n\n\n\n

The production of Majorero cheese in Fuerteventura takes time, but it can be summarised in the following steps:<\/p>\n\n\n\n

    \n
  1. Milk extraction and filtering:<\/strong> this first stage may be carried out manually or mechanically, always ensuring hygiene standards and the welfare of the animals.<\/li>\n\n\n\n
  2. Curdling:<\/strong> the milk is transformed into a solid state by adding rennet, then heated at a temperature of 28\u00b0C to 30\u00b0C for one hour<\/strong>.<\/li>\n\n\n\n
  3. Cutting and draining:<\/strong> various cuts are made to achieve the desired cheese size, while the first pressing is carried out to remove excess whey.<\/li>\n\n\n\n
  4. Cheese moulding:<\/strong> the curd is placed into moulds decorated with palm-shaped patterns, a traditional design that has been used for centuries.<\/li>\n\n\n\n
  5. Salting and maturation:<\/strong> 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.<\/li>\n\n\n\n
  6. Coating:<\/strong> during the maturation process, the cheese is coated to give it its distinctive flavours. Ingredients such as gofio<\/em>, paprika or olive oil may be added, among others.<\/li>\n<\/ol>\n\n\n\n

    Visit the Majorero Cheese Museum <\/strong><\/h2>\n\n\n\n

    The importance of Majorero cheese from Fuerteventura<\/strong> 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<\/strong> and other traditions of Fuerteventura.<\/p>\n\n\n\n

    The Majorero Cheese Museum<\/strong> is located in the municipality of Antigua<\/strong>. During your visit, you can also find information about the island\u2019s flora, fauna, geography and the significance of its volcanic origin<\/strong>. In addition, the site features another traditional local element: a gofio production mill<\/strong>, which is occasionally put into operation.<\/p>\n\n\n\n

    Where can you buy Majorero cheese in Fuerteventura? <\/strong><\/h2>\n\n\n\n

    Today, there are around 20 registered producers<\/strong> making Majorero cheese in Fuerteventura. As a result, there are many shops across the island where you can purchase this delicious local delicacy<\/strong>. <\/p>\n\n\n\n

    \"Typical
    The Majorero Cheese Museum in Antigua, a place where visitors can learn about the history and production process of Majorero cheese from Fuerteventura.\u00a0<\/figcaption><\/figure>\n\n\n\n

    Recipes made with Majorero cheese from Fuerteventura<\/strong><\/h2>\n\n\n\n

    The popularity of Majorero cheese has revolutionised international gastronomy<\/strong>. Renowned chefs have created unique recipes featuring this delicious local speciality.<\/p>\n\n\n\n

    For example, chef Ale de la Nuez<\/strong>, winner of several awards, has developed interesting dishes using the Majorero Maxorata cheese<\/strong> variety, including \u00f1oquis<\/em> (gnocchi), timbal<\/em> (layered savoury dishes), croquettes, salads and king prawns<\/strong>, among other original creations. Would you like to try making one of them?<\/p>\n\n\n\n

    Now that you know the history and flavour of Majorero cheese, all that remains is to plan your trip to Fuerteventura<\/strong> and discover first-hand the island\u2019s gastronomy, landscapes and traditions<\/strong>.<\/p>\n\n\n\n

    <\/div>\n\n\n\n

    If you are looking for a hotel in Fuerteventura<\/strong><\/a> to enjoy the island in complete comfort, Lopesan Hotel Group offers accommodation in the south of the island, in the Jand\u00eda and Morro Jable areas, including IFA Altamarena by Lopesan Hotels<\/strong><\/a>, <\/strong>IFA Villas Altamarena and IFA Faro Hotel<\/strong>.<\/a> An ideal location for enjoying the beaches, nature and Majorero cuisine during your holiday.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

    Are you a true cheese lover? Then pack your bags and bring your appetite, because you simply must try one […]<\/p>\n","protected":false},"author":3,"featured_media":19871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[107,25],"tags":[],"class_list":["post-19865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fuerteventura","category-gastronomy"],"_links":{"self":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/19865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=19865"}],"version-history":[{"count":1,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/19865\/revisions"}],"predecessor-version":[{"id":19875,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/posts\/19865\/revisions\/19875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/media\/19871"}],"wp:attachment":[{"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=19865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=19865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lopesan.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=19865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}