Traditionally produced in the Province of Las Palmas in the Canary Islands, Queso Majorero is a semi-hard cheese made from raw milk of the Majorero goat breed. It is sold in three varieties depending on the maturation stage: young (from 8 to 20 days); semi-aged (20 to 60 days); and aged (over 60 days).
This wheel-shaped cheese has a characteristical imprint of the mold on the sides and the symbol of the producer is located on the top and bottom of the wheel. This white to pale-yellow cheese has a creamy consistency and a slightly bitter flavor.
The rind is often rubbed with oil, paprika, or roasted maize meal. Its name is derived from the name given to local shepherds who were called majos. Historically, this unique cheese was even used as a currency to buy and sell supplies for the vessels.
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