| Majorero | |
|---|---|
 | |
| Country of origin | Spain |
| Region | Canary Islands |
| Source of milk | Goat |
| Pasteurised | No |
| Texture | Semi-hard |
| Certification | PDO |
 Related media on Commons | |
Majorero (Spanish:[maxoˈɾeɾo]) is agoat milkcheese fromSpain. Similar toManchego,[1] this firm cheese has amilky,nutty flavour that goes well with variouspear products. It is pale white in colour, and comes in large wheels. Currently, it is protected under European Law withProtected Designation of Origin (PDO) status.[2]
Majorero comes from the island ofFuerteventura in theCanary Islands.[3] The wordMahorero (Majorero) is aGuanche 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 theMajoreragoat that this particular cheese is made.[4] 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 withpimenta, or with roastedgofio. 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.
Aftermilking, lamb rennet is added and after an hour acurdle develops. This curdles must be beaten and drained to remove thewhey. 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.
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