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.