CRDOP QUESO MAJORERO

The Majorero cheese Protected Denomination of Origin (PDO) Regulatory Council, acts as the Canarian Institute of Food-Quality Research (ICCA). The aim of it is to check that the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese are reached. 

Majorero Cheese PDO characteristics:

• Made with Majorero milk which is goat’s milk from Fuerteventura, Canary Islands.
• It could be made with raw or pasteurised milk.
• Enzymatic coagulation.
• Pressed and not cooked.
• Categories depending on ripening: soft (8-20 days), semi-cured (20-60 days) and cured (more than 60 days).
• Height 6-90 cm.
• Diameter 15-35 cm.
• Weight between 1-6 kg.
• It is recognized by the pattern which is on the outside of the cheese.
• Originally it came from the palm tree leaves which were used as moulds.
• The top and bottom have Majorero characteristic patterns.
• The semi-cured and cured cheese could be rubbed by oil, paprika or gofio (a roasted cereal or maize flour).
• Flavour and texture: the flavour and texture depend on the cheese’s age and what it has been rubbed with. They vary from pliable and milky flavour for the youngest cheese to a harder and intense flavour with slight bitterness and pronounced spicy notes, especially if it is rubbed in paprika. 

Click here to see REGISTERED BRANDS