At Grupo Ganaderos de Fuerteventura, we have spent more than four decades doing what we do best: transforming milk into unique cheeses that delight even the most discerning palates and win over the judges at the world’s most prestigious competitions. Since our beginnings in 1983, our history has been marked by a passion for the primary sector, respect for tradition and the constant pursuit of excellence.
Maxorata, our most emblematic cheese, was born from Majorera goat’s milk, made with respect and always taking into account traditional craftsmanship. With it came the first major awards and, in 1996, we reached a historic milestone by becoming the first cheese in the Canary Islands with a Protected Designation of Origin (PDO Queso Majorero). Over time, Maxorata established itself as one of the most awarded Canarian cheeses both inside and outside Spain, endorsed by distinctions that mark it as an absolute benchmark in its category.
El Tofio was born with the same vocation, made with goat’s milk from Lanzarote farms, and soon began to reap awards and medals in national and international competitions. Later, we added Tobar del Oso, from La Mancha, to the family, and once again, success was repeated: these Manchego cheeses won over critics and juries at various fairs and competitions.
Our commitment to innovation led us to launch Selectum, a line designed for the most discerning palates, which quickly positioned itself as a renowned gourmet cheese with important distinctions. And in 2024, we created La Gavia, made with raw milk from farmers in Fuerteventura and under the Queso Majorero PDO, a brand that begins its journey with the strength of our experience and the backing of a long history of success.
Our history shows that every brand we have launched has been accompanied by awards and recognition. This is no coincidence; it is the result of decades of dedication, the efforts of our master cheesemakers and farmers, and a deep commitment to quality and tradition. That is why we can proudly say that at Grupo Ganaderos de Fuerteventura we know how to make the best cheeses.