Majorero cheese

Majorero cheese is a type of cheese originating from the Canary Islands, specifically the island of Fuerteventura. It is named after the Majorero people who inhabit the island. Majorero cheese is made from the milk of the Majorera goat, a breed native to Fuerteventura.

History

The production of Majorero cheese dates back to the pre-Hispanic period of the Canary Islands. The Majorero people, who were the original inhabitants of Fuerteventura, were known for their goat herding and cheese-making skills. The tradition of making Majorero cheese has been passed down through generations and continues to be a significant part of the island's culture and economy.

Production

Majorero cheese is made from the milk of the Majorera goat. The milk is heated and then curdled using natural rennet. The curd is then cut, drained, 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 also rubbed with oil and pimento, or covered in roasted cornmeal, during the aging process.

Characteristics

Majorero cheese is known for its firm texture and rich, nutty flavor. The cheese can be consumed at various stages of aging. Young Majorero cheese is soft and creamy, with a mild flavor. As the cheese ages, it becomes firmer and develops a stronger, more complex flavor. Aged Majorero cheese is often used for grating.

Recognition

Majorero cheese has been recognized for its quality and unique characteristics. In 1996, it received a Protected Designation of Origin (PDO) status from the European Union. This designation recognizes that Majorero cheese is produced in a specific geographical area using traditional methods, and ensures the authenticity and quality of the cheese.

See also

• List of cheeses
• List of Spanish cheeses
• Canary Islands cuisine