MAJORERO P.D.O. - Semi-soft

The special climatic characteristics of the island of Fuerteventura (Canary Islands) have made possible the development of a native breed of goat, the Majorera goat, which milk is used since ancient times by the farmers of the area to produce this cheese. El clima seco y agradable produce una leche rica y grasa ideal para hacer queso.

The dry, pleasant climate produces a rich, fatty milk ideal for cheesemaking. It is a cheese with a mild flavor, slightly spicy when it is mature and with a creamy texture and the subtle aroma of the marjoram that these goats graze on. It is cylindrical in shape, with the characteristic impression of the plaited palm leaves with which the mould was traditionally made. The color of the rind is usually white, although cheeses that are going to be kept for longer are rubbed with oil, paprika or roasted maize meal (gofio) and take on a more brownish shade..

Dependiendo del tiempo de maduración, el Majorero D.O.P. tiene un sabor suave al paladar (8 a 20 días), medio (20 a 60 días) o intenso (más de 60 días). Se aprecian toques de miel y almendras, con notas un poco picantes. La calidad de este queso fue reconocida cuando obtuvo la Denominación de Origen Propietaria de Queso Majorero en 1.996.

Depending on the maturing time, it may be mild (8 to 20 days), medium mature (20 to 60 days) or mature (more than 60 days). It has a flavor with hints of honey and almonds, although its aftertaste is a bit peppery. The quality of this cheese was recognized when it obtained the Majorero Cheese Protected Designation of Origin in 1996. Perfect as a snack with fresh bread, crackers, fruit trays and salads. Pairs with young red wines and with sweet wines when eaten as a dessert..