Majorero (with paprika) PDO


Nutty. Complex. More-ish

Origin: Spain, Fuerteventura

Style and Texture: Firm/hard

Milk: Goat

Milk Treatment: Pasteurised

Rennet: Traditional

Drink:  Medium bodied white and red wines.

Complement with: baked fig ball, buttermilk crackers




Majorero is a hard goat’s milk cheese with a sweet nutty flavour. Majorero is usually available in three varieties: in its natural rind rubbed with oil, rubbed with pimento (paprika), or with roasted gofio (a type of flour from the Canaries).

Majorero comes from the island of Fuerteventura in the Canary Islands. The word Mahorero (Majorero) is a Guanche word still used today to describe the people of Fuerteventura. This island has a rich farming tradition, and goats were very important to their economy. It is from the Majorera goat that this particular cheese is made. The goat produces a thick, aromatic and high-fat milk.

Our paprika rubbed Majorero is extra mature with full-on nutty flavour, a lively crunch in the texture and a slight smoky note from the paprika.

This cheese is very versatile, and can be used with pastas, potatoes and many vegetables and, of course, as a delicious snack with a glass of wine.

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