Our reason for being

Recognized as the first goat’s cheese in the whole of Spain to obtain the Designation of Origin, Majorero Cheese has been one of the most highly-valued foods in Canary Island gastronomy since pre-Hispanic times.
Its prestige is backed by the quality of the raw material used, the milk from the autochthonous goat of Fuerteventura, and the careful production following traditional methods.
The milk owes its high quality to the Majorera goat, with its exceptional genetic qualities, which have enabled it to perfectly adapt to its harsh surroundings, and an excellent state of health. As Fuerteventura is an island, the Majorera breed is exempt from common illnesses in other continental species, which adds to the quality of the milk, with a protein content of 4% and a fat content of 4.7%.
Majorero cheese is made of pressed full fat curds that have not been boiled and are compact when cut, with a creamy texture and a rounded lactic flavor, which is slightly peppery in the more mature varieties. The white rind on the soft cheeses evolves towards shades of ivory as it matures and in some cheeses it can be impregnated with Gofio (toasted cereal flour) or paprika, ingredients which help to conserve the cheese and provide a characteristic flavor. On the outside it is recognized by the side indents caused by the pleitas, the braided palm leaves of the moulds, and on the top and bottom the mark of the pinta o cheese dish. It can be made with raw or pasteurized milk and it is presented in three varieties depending on the degree of maturing: soft, medium and mature.
Grupo Ganaderos de Fuerteventura commercializes different specialties of Majorero Cheese with its MAXORATA and EL PASTOR ISLEÑO brands.
The European Union’s Protected Designation of Origin certification recognises products of superior quality in terms of the raw materials used and their unique production processes.
Majorero cheese received Spain’s first Protected Designation of Origin for goat’s cheese in 1996.