Majorero () is a

goat milk Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream will stay ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

from

Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...

. Similar to

Manchego Manchego (, ) is a cheese made in the La Mancha region of Spain from the Sheep milk, milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containin ...

, this firm cheese has a

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

y, nutty flavour that goes well with various

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosaceae, bearing the Pome, po ...

products. It is pale white in colour, and comes in large wheels. Currently, it is protected under European Law with

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO) status. Majorero comes from the island of

Fuerteventura Fuerteventura () is one of the Canary Islands, in the Atlantic Ocean, geographically part of Macaronesia, and politically part of Spain. It is located away from the coast of North Africa. The island was declared a biosphere reserve by UNESCO i ...

in the

Canary Islands The Canary Islands (; ) or Canaries are an archipelago in the Atlantic Ocean and the southernmost Autonomous communities of Spain, Autonomous Community of Spain. They are located in the northwest of Africa, with the closest point to the cont ...

. The word ''Mahorero'' (''Majorero'') is a

Guanche Guanche may refer to: *Guanches, the indigenous people of the Canary Islands *Guanche language, an extinct language, spoken by the Guanches until the 16th or 17th century *''Conus guanche ''Conus guanche'' is a species of sea snail, a marine ga ...

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 The Cabra Majorera is a Spanish breed of dairy goat native to the islands of Fuerteventura and Lanzarote in the Canary Islands. It is one of three goat breeds from the islands, the others being the Palmera of La Palma and the Tinerfeña of Tene ...

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

that this particular cheese is made. The goat produces a thick, aromatic and high-fat milk. Majorero cheese is usually available in three ways: in its natural rind rubbed with oil, rubbed with pimenta, or with roasted

gofio Gofio is a sort of Canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an i ...

. The cheese has a slightly gummy texture. The taste is acidic, with a buttery but not salty taste. This cheese is very versatile, and can be used with pastas, potatoes and many vegetables. After

milking Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses, and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or rec ...

, lamb rennet is added and after an hour a

curdle Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; u ...

develops. This curdles must be beaten and drained to remove the

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...

. The cheese is then heavily pressed and shaped. Dry salt is rubbed on the top. The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age. After ageing, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures.

References

Goat's-milk cheeses Spanish cheeses Canary Islands cuisine Fuerteventura Spanish products with protected designation of origin {{Cheese-stub

See also

References