Cheeses made using pre-Hispanic methods
Even before the conquest of Fuerteventura in the 15th Century the Majorero cheese was being produced exclusively using Canarian goats’ milk, though up to 15% of the product can be sheep's milk, added during the curing process. These cheeses, under the Queso Majorero Protected Designation of Origin, which was recognised in 1996, are cylindrical in shape, with a diameter of between 15 – 35 centimetres and weigh between one and six kilos. The cheese is compact, with a creamy, semi-hard texture that is mild if fresh and quite spicy if it is maruted.
Goats’ cheese with gofio, paprika and oil
El Convento Dairy is situated in Betancuria, in the north-east of Fuerteventura, and produces cheese from over one hundred thousand litres of goats’ milk annually. The cheeses produced are soft cheese, semi-mature and mature. The cheeses are often coated with gofio, paprika, oil and then smoked, which are very popular. The dairy is open every day, for visits or to purchase cheese directly.