Majorero, produced in Fuerteventura is located in the south eastern reaches of the Canary Island archipelago, a little more than 100km from Africa. The goat cheeses produced on Fuerteventura are sought after not only in the archipelago, but outside of the islands as well. Fundamental factors determining the quality of this cheese are, the rich pastures from a land that is dry but pleasant, and the famous characteristics of the Majorera goat, who produces a thick, aromatic and high milk.
During the Middle Ages, this island was known as Maxorata and the name of the cheese "queso Majorero" comes from the adjective denominating the inhabitants and products of the island. This milk, along with the talents of the Majorero cheese-makers, is the main secret of one of the best goat cheeses in Spain. Queso Majorero is normally available in large sizes presented in three different ways: rind-rubbed with oil, rubbed with pimenta (pepper), or with "gofio" (roasted cornmeal).
Recommendations:
Majorero is a fantastic ingredient of salads, better aged for this use. As for wines, when combined with a Pale Cream Sherry the result is unexpected. The strongest characteristic of the cheese mixes with the sweet bitterness of the wine to obtain a combination that altogether gives very complex and persistent aromas and flavours.
