Artisan cheese elaborated with whole pasteurised milk from autochtonous majorera goat from the Canary Islands was so hard to find! Its curation lasts around 3 months, but it varies due to the climate in the islands. It is then covered with sweet paprika, which creates a non-edible crust. 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.