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LIFE IN FUERTEVENTURA
Majorero cheese, delicacy of delicacies.
Jan
We could not talk about the gastronomy of Fuerteventura, without first mentioning one of its star products: Majorero Cheese, made on the island, has its own entity and has conquered the most demanding palates.
Majorero cheese, whether it is tender, fresh, cured, covered with paprika, gofio or made in multiple ways, is one of the delicacies that cannot be missing from any table in Fuerteventura. There is no restaurant on the island that does not offer in its menu to taste our cheeses, in portions, salads, fried …
The Majorero cheese has garnered dozens of national and international awards over the last decade. Its creamy texture, the slightly spicy acidic flavor, and the ivory-white color of the Majorero cheese, has made this delicacy postulate itself as one of the best goat cheeses in the world. It has received, in several editions, first places in the renowned awards of the World Cheese Championships, something like the Oscars of cheeses, where more than 3,600 cheeses from all over the world participate. Majorero cheese has also been awarded in the National Cheese Competition.
The recognition and prestige of the cheese that is made in Fuerteventura is a question that goes back a long way, something like 600 years old. When Jean de Bethencourt, and Gadifer de la Salle set foot in these Majorera lands, back in 1402, one of the products that most caught their attention, due to its flavor and excellent quality, were the cheeses made by the aborigines in this island.
In the chronicles of the conquest (early 15th century), the Franco-Normans wrote in relation to Fuerteventura:
“… they are very well supplied with cheeses, of excellent quality, the best known in the surrounding regions, made only with goat’s milk, more numerous here than on any of the other islands.”
Goats, and of course the wisdom of making cheese, arrived in Fuerteventura with the first settlers of the island. It is estimated that around the first century of our era.
The goat hut on the island was always very extensive. Goats were the main source of food for the aborigines for centuries. They provided them with meat, milk, skins to cover themselves with…. They also took advantage of antlers and bones for the manufacture of domestic tools (hooks, punches, ..).
Majorero cheese is still made in a traditional way. In addition to the good work of the artisan, the quality of Fuerteventura cheese is given by its raw material, the milk from goat of the Majorera breed. Sometimes, to achieve optimal maturation of the cheese, up to 15% of Canarian sheep’s milk is added.
The majorera goat is recognized as an autochthonous breed. It is one of the most productive goats in the world. From it, between 600 and 700 liters of aromatic, dense and fat milk are obtained annually.
The cheeses that are endorsed by the Queso Majorero Apellation of Origin, are the best in Fuerteventura and are recognized by bearing, on the producer’s commercial label, the logo of the apellation together with a control number. Due to its high quality, Fuerteventura cheese is in great demand. And although nowadays it is possible to find Majorero cheese in various Gourmet shops in Spain, its main market is still regional. Of course, it must be recognized that the fact that millions of tourists come to the Canary Islands annually has helped its international expansion.
There are many people who decide to take Majorero cheese as a souvenir or as a way to entertain their loved ones who live outside the island. If you want to learn more about the particularities of Fuerteventura cheese, do not forget to visit the Majorero Cheese Museum, located next to the Antigua Mill.
In the Majorero Cheese Museum you have more than 500 square meters to have fun. It is divided into 4 blocks, all of them interactive. Here, in addition to knowing the history and evolution of this primary sector, you will be able to delve into some prior knowledge about the orography, climate, geology, fauna and flora of Fuerteventura.
Frequently asked questions about Majorero cheese:<
What are the different cures of Majorero cheese?
The majorero cheese according to its degree of maturity can be:
- Tender, between 8 and 20 days.
- Semicured between 20 and 60 days
- Cured for more than 60 days of maturation.
What is the best pairing for Majorero cheese?
The cheeses of Fuerteventura pair well with young and fresh white wines (albariños and Rueda wines). Also with Canarian reds and medium-aged and aged Ribera del Duero, Bierzo, Rioja, Mancha, Jumilla and Andalusian wines such as Fino and Manzanilla, as well as odorous and old amontillados that harmonize well with goat cheeses.
Where to buy majorero cheese?
Nowadays, the island’s supermarkets offer you the cheeses of Fuerteventura that are most in demand by the general public. But if you really want to meet authentic cheese artisans, we recommend that you visit one of the small cheese factories that are scattered around the island. You will discover a wide range of novel, curious and different products such as goat cheese with rosemary, curry, red wine, Indian tuno, with cinnamon … There are even strawberry and chorizo.
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