Queso Majorero

What is Queso Majorero?

The first goat’s milk cheese in Spain to receive PDO status, made exclusively from the rich milk of the Majorera goat breed on the island of Fuerteventura in the Canary Islands. Available natural, or with rind coatings of paprika, roasted gofio, or olive oil. Aged from 8 days (Tierno) to 6+ months (Añejo).

Taste, aroma, and texture

Firm, smooth, and compact, with a homogeneous ivory-white paste that feels buttery on the palate despite its semi-hard structure. Almost no holes. The rind coating — paprika, gofio, or oil — creates distinct visual profiles. Becomes harder and drier in the Añejo stage.

Herbal notes are dominant, shaped by clean goat’s milk and the aromatic wild herbs of the Canary plains. Earthy and fruity notes are equally notable. Animal notes are present. Paprika-coated versions add a faint warm spice; gofio-coated versions add a toasted cereal warmth. No significant smoky character.

How to enjoy it

• Sliced into goat cheese boards or tapas plates.
• Grilled briefly or served with honey and nuts.
• Grated over vegetables, soups, or baked dishes when aged.

What pairs with Queso Majorero?

Classic serving companions from the Cheesepedia catalog.

• Rye Bread
• Walnuts
• Mountain Wildflower Honey
• Grapes
• Sesame Cracker

Story and origin

Based on the ancient cheesemaking techniques of the Mahoros, the indigenous people of Fuerteventura, this cheese has been a staple of island life for millennia. The isolation of the Canary Islands and the Majorera breed’s adaptation to the arid volcanic landscape created a cheese with no close European equivalent. PDO status was granted in 1996.

Storage and serving

• Store in the fridge, tightly wrapped.
• Air travel: suitable if vacuum-packed or well sealed.