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The Majorero cheese is a cheese from the Canary Islands, made from milk from Majorera goats and produced in the six municipalities of the island of Fuerteventura. The Denomination of Origin for Majorero Cheese has been recognized since February 16, 1996.[1]
Although it is a goat cheese, up to 15% of Canarian sheep milk can be added when it is going to be cured.
In terms of physical properties, it has a cylindrical shape, with a diameter between 15 and 35 cm, a minimum height of 6 cm, and a maximum of 9 cm. The pieces weigh between 1 and 6 kg.
As for the organoleptic characteristics of this cheese, its rind shows the imprint of a palm leaf used to mold it on the sides and that of the cheese factory on the base faces. The surface can be rubbed with paprika, oil, or gofio. The paste is compact when cut, with a creamy to semi-hard texture. It is white-yellowish in color, taking on a slight brown hue in cured cheeses and presents small eyes. The flavor is mild when fresh, and strong and somewhat spicy when cured.
Awards or recognitions:
Pasteurized milk from Majorera goats, rennet, lactic ferments, salt, paprika, and oil.
Milk and derivatives.
Energy value 413 kcal | 1712 kJ
Fats 33.3 g
of which saturates 25 g
Carbohydrates 2.2 g
of which sugars 1.4 g
Proteins 26 g
Salt 1.32 g
Net weight:
The Majorero cheese is a cheese from the Canary Islands, made from milk from Majorera goats and produced in the six municipalities of the island of Fuerteventura. The Denomination of Origin for Majorero Cheese has been recognized since February 16, 1996.[1]
Although it is a goat cheese, up to 15% of Canarian sheep milk can be added when it is going to be cured.
In terms of physical properties, it has a cylindrical shape, with a diameter between 15 and 35 cm, a minimum height of 6 cm, and a maximum of 9 cm. The pieces weigh between 1 and 6 kg.
As for the organoleptic characteristics of this cheese, its rind shows the imprint of a palm leaf used to mold it on the sides and that of the cheese factory on the base faces. The surface can be rubbed with paprika, oil, or gofio. The paste is compact when cut, with a creamy to semi-hard texture. It is white-yellowish in color, taking on a slight brown hue in cured cheeses and presents small eyes. The flavor is mild when fresh, and strong and somewhat spicy when cured.
Awards or recognitions:
Pasteurized milk from Majorera goats, rennet, lactic ferments, salt, paprika, and oil.
Milk and derivatives.
Energy value 413 kcal | 1712 kJ
Fats 33.3 g
of which saturates 25 g
Carbohydrates 2.2 g
of which sugars 1.4 g
Proteins 26 g
Salt 1.32 g
