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2011-11-19T18:26:11Z

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{{#seo:
|title=Queso Majorero Cooking Wiki
|titlemode=replace
|keywords=#quesomajorero
|hashtagrev=12032020
|description=This cheese, produce on the island of Fuerteventura in the Canaries is produced from the milk of the Majorera goat
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[[Image:Various_quesos_majoreros.jpg|300px|thumb|right|Various quesos majoreros]]
This cheese, produce on the island of Fuerteventura in the Canaries is produced from the milk of the Majorera goat. In 1996 it was the first Spanish goat’s cheese to be awarded [[:Category:Spanish recipes#DOP ingredients|‘Denominación de Origen Protegida’]] status.

It is a mild cheese, but becomes slightly stronger as it matures. Its texture is creamy and it has a slight aroma of marjoram upon which the goats graze. It is cylindrical and has an impression of plaited palm leaves in its rind. The colour of the rind is usually white, although cheeses that are to mature are rubbed with oil, paprika or roasted corn meal and take on a more red or brown shade.
Depending on the length of its maturity, it may be mild (8 to 20 days), medium mature (20 to 60 days) or mature (more than 60 days).

{{CheeseContact}}
[[Category:Ingredients|Majorero]]
[[Category:Dairy products|Majorero]]
[[Category:Cheeses|Majorero]]
[[Category:Spanish cheeses|Majorero]]
[[Category:Islas Canarias cheeses|Majorero]]
[[Category:Goats' milk cheeses|Majorero]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/quesomajorero|#quesomajorero]]
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Queso Majorero - Revision history

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