Majorero

Majorero is a type of cheese originating from the Canary Islands, specifically the island of Fuerteventura. It is named after the indigenous people of the island, the Majorero people. The cheese is made from the milk of the Majorera goat, a breed native to the Canary Islands. Majorero cheese has been granted Protected Designation of Origin (PDO) status by the European Union.

History

The Majorero cheese has a long history that dates back to the time of the indigenous Majorero people. The Majorero people were known for their goat herding and cheese making skills. The tradition of making Majorero cheese has been passed down through generations and is still practiced today.

Production

Majorero cheese is made from the milk of the Majorera goat. The milk is heated and rennet is added to cause coagulation. The curd is then cut, heated, and pressed into molds. The cheese is then aged for a period of time, which can vary depending on the desired final product. Some versions of Majorero cheese are coated in paprika or goat milk butter during the aging process to add additional flavor.

Characteristics

Majorero cheese is known for its firm texture and rich, nutty flavor. The cheese can range from mild to strong in flavor depending on the length of aging. The rind of the cheese is typically hard and can be either natural or coated in paprika or butter.

Uses

Majorero cheese can be used in a variety of dishes. It can be served on its own, paired with fruits or nuts, or used in cooking. It is often used in traditional Canary Island dishes.

See also

• List of cheeses
• Canary Islands cuisine
• Protected Designation of Origin

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