Olmeda Origenes | Majorero Cheese
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Majorero Cheese

The great Majorero cheese was so hard to find! We spent a year and a half searching this very much desired cheese from the Majorero´s goats. 400 kg of artisan cheese are made every week using raw goat’s milk. It is then covered with sweet paprika and left to ripen for over 60 days. A hard and creamy cheese is obtained. It has an ivory colour with practically no eyes in it, and a very penetrating intense goat’s milk aroma, slightly hot.


Fuerteventura, Canary Island.

Curing period

6 months.


  • 3-3,5 Kg. Approx.