More than any other Canary island, Fuerteventura’s traditional cuisine is simple and essentially the result of poverty, but is today marked by the quality and freshness of its ingredients.
For Cheese Lovers
Given that there are more goats than people on Fuerteventura (honest!), goat stew is a popular dish. But it is the goat’s cheese that is the real winner. In fact, so renowned is the Majorero cheese that, just like a fine wine, it bears a Denominación de Origen (proof of origin) label, certifying that it is indeed from the island and the genuine product. It’s the first Canary Island cheese to receive this accolade, and the first goat’s cheese in Spain to bear the label.
At the heart of the process is the Majorero goat, a high-yielding hybrid of goat originally imported from the Spanish mainland. The cheese is ideally purchased young and soft, with a powdery white rind that becomes yellow with age. One of Europe’s top goat cheeses, Majorero is rich and buttery with a nutty flavour that goes particularly well with fruit. The wheels are often sold with a coating of oil, corn meal (gofio) or paprika to preserve them. The best place to buy your wheel of queso is at a local produce market, where there will always be several cheese stalls. Ask for a taste.
To learn more about cheese – and goats – check out the Museo del Queso Majorero in Antigua.