Majorero

The majorero is a Canarian cheeses. It is produced on Fuerteventura.

Features

The cylindrical loaves of majorero vary in diameter between 15 and 35 cm and in weight 1-6 kg. The natural rind is treated with gofio, coarse cornmeal, or paprika and therefore floury white or gaudy red. The ripened cheese is on the top and bottom on a typical groove pattern, which goes back to the shapes with palm leaves.

Production

The majorero is obtained from the pasteurized milk of Majorera goats. This undemanding animals are well adapted to the realities of the island and give a particularly fat milk. The milk is coagulated by the addition of enzymes. The curds are then pressed and matured different lengths.

Historical

The name of the cheese derives from the medieval term for the island of Fuerteventura, Maxorata, from which is derived the adjective majorero.

Varieties

Majorero tierno

Majorero semicurado

Majorero curado

Flavor

The majorero tastes slightly spicy and a little sour. The more mature the cheese, the more balanced and intense his goat's milk flavor. Mature cheese has a hint of sharpness. Its fat content is 55 % fat in dry matter.

Use

Majorero is eaten raw in a salad or on bread. The older he is, the better it is also suitable for adding to casseroles, meat dishes, soups and sauces.