Description
The Queso Majorero PDO is a fat cheese, produced with goats' milk from Majorera breed, with an addition of sheep's milk from the Canary Islands, of not more than 15% if the milk must be used for aging.
Production Area
The production area of Queso Majorero PDO is located in some of the communal areas on the Isle of Fuerteventura, in the province of Las Palmas in the Canary Isles.
Production Method
Once the milk has been filtered and curdled, natural animal rennet is added. The curds are then cut into moulds with different diameters depending on the type of cheese to be made: aged or fresh. The dough is put into moulds of plastic or stainless steel, which resemble the traditional braided form of palm leaves, which are still used today. The salting process uses sea salt or brine and comes before the aging process, during which the rind is rubbed with olive oil or fat to avoid the loss of weight and to improve quality.
Appearance and Flavour
Queso Majorero PDO has a cylindrical shape with a white or brownyellow rind in the case of the aged variety. The paste is compact and creamy; it is white or ebony when aged with occasional holes. Its taste is spicy and slightly sourish.
History
Queso Majorero PDO has close ties to its production area due to both the characteristic ways of raising the sheep and goats in the Canary Isles and also the characteristic vegetation of these lands which construct an excellent environment for the animals whose milk is used to make these products.
Gastronomy
Queso Majorero PDO should be kept in a fresh compartment of the refrigerator, wrapped in tin foil. This cheese can be eaten in the traditional way or by lightly rubbing the rind with oil, paprika or toasted corn flour, in this way the rind takes on a particular appearance. The seasoned and semiseasoned varieties are ideal for the preparation of many typical dishes of the Canary Isles, such as vegetable and meat soups or cheese soups. Slightly seasoned Queso Majorero PDO is perfect for the preparation of sauces. In the Canaries, especially, it is served with boiled potatoes or unsalted white bread thickly sliced. It goes very well with new red wines or sweet wines when eaten as a dessert.
Marketing
The product is sold as Queso Majorero PDO. According to the level of maturation, it can be soft, 8 to 20 days, semi-seasoned, 20 to 60 days or seasoned, more than 60 days. Queso Majorero PDO is sold whole, sliced and vacuum-sealed.
Distinctive Features
The name Queso Majorero PDO, comes from the Island Fuerteventura, which in the past was called Maxorata. This name came from the shoes, a type of sandal made from goats' skin, worn by the shepherds.
