The production area comprises the municipal districts of Antigua, Betancuria, La Oliva, Pájara, Puerto del Rosario and Tuineje, on the island of Fuerteventura, in the province of Las Palmas (Canary Islands).
The milk used must be clean and contain no colostrum, medications, preservatives, etc. which might have a negative effect on production, ripening and storing and on the health and hygiene conditions of the cheese.
Goats may be milked manually or by machine. The milk is filtered and coagulated using animal rennet, preferably from the dried stomachs of kids. During this process, the milk must be kept at a temperature of 28-32ºC (82-89ºF) for about one hour.
The resulting curds are cut until they form grains 5-15 mm (1/4–3/4”), depending on the type of cheese to be made. They are then pressed to remove as much whey as possible.
The semi-pressed curds are then molded using plaited palm leaf or plastic bands or plastic or stainless metal molds imprinted with the marks of the traditional molds.
The cheese may be salted either using dry salt or by immersion in brine at a maximum concentration of 20º Baumé for a maximum of 24 hours. The next day or after two days, it is turned and left to stand in a cool, well-ventilated place. On the third or fourth day, it is washed, preferably in whey, to remove any surplus salt and then returned to a cool, dark, well-ventilated storage room, where it is turned regularly.
Ripe cheeses are rubbed with fat or oil (preferably olive oil) and sometimes with cheese fat and mold from previously ripened cheeses. Finally, a product is added to close the pores of the cheese to improve quality and prevent weight loss.
Balanced, intense flavor of goat´s milk. Slightly sharp and piquant in well-ripened cheeses. Characteristic aroma and creamy texture.
Wheel-shaped, 6-9 cm (2½-3½”) high, 15-35 cm (6-14”) in diameter. Weight 1-6 kg (2lb 2 oz – 12 lb 12 oz). The rind, which is almost non-existent in lightly-ripened cheeses, bears the markings of the palm leaf bands around the sides and of the mold on the top and bottom. In medium-ripe cheeses it is white and in ripe cheeses, a brownish-yellow. It may be rubbed with pimentón (a Spanish type of paprika), olive oil or toasted cornmeal.When cut, the paste is compact and white, or slightly ivory-colored in ripe cheeses. Eyes, if any, are small.
The different types of cheese have the following physical and chemical characteristics:
– Tierno: 17.4% protein, 52.0% fat in dry matter and 50% dry matter.
– Semi-curado: 25.5% protein, 54% fat in dry matter, and 57% dry matter.
– Curado: 27.5% protein, 55.5% fat in dry matter, 63% dry matter
– Spanish Ministry of Agriculture
– Regulatory Council, Queso Majorero PDO
Consejo Regulador de la DOP Queso Majorero
C/ Lucha Canaria, 12
35600 Puerto del Rosario, Fuerteventura (Las Palmas)
Tel: (+34) 928 532 593