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A Spanish cheese that is made from unpasteurized milk of Majorera goats on the island of Fuerteventura, which is one of the Canary Islands. High in fat content and very aromatic, the goat's milk is used to produce an uncooked cheese paste that is pressed and placed in round wooden molds to be dried and then shaped. The cheese is produced as a natural white rind cheese with a patterned rind, a cheese rubbed with oil, or as a cheese rubbed with outer coatings of paprika, or sweet roasted cornmeal flour. Aged versions of this cheese darken in color, creating a tan colored rind with a golden ivory colored meat. Open textured with small evenly dispersed eyes, the creamy textured Majorero has a strong somewhat spicy and buttery flavor that may taste slightly acidic. Majorero cheese can be served as a snacking cheese, a dessert cheese with honey drizzled over it, a grilling cheese, or a cheese for topping pasta, potato, rice, and vegetables. It goes well with dry white wine or sweet sherry. This cheese may also be referred to as Queso Fuerteventura or Queso Majorero.
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Majorero Cheese term - Related Content |
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