Canary Islands · Spain
Queso Majorero.
Queso Majorero opens with a bright, slightly peppery tang that mellows into creamy, nutty warmth—the volcanic terroir of Fuerteventura somehow present in every bite. Its semi-hard paste yields to the tongue with an almost buttery give, while aged versions develop subtle paprika notes and a mineral complexity that lingers long after the goaty sweetness fades.
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The story
How it's made.
Why it tastes that way.
Queso Majorero is made exclusively on Fuerteventura from the milk of the indigenous Majorera goat breed, which has adapted to the island's arid volcanic landscape.
References to this cheese date back to the 14th century. It was the first Canarian cheese to receive PDO recognition in 1996.
Production · spec
- Milk
- Goat · raw
- Family
- Semi-hard
- Rind
- natural
- Age
- 0–6 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queso Majorero's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Queso.
27 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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