FMHOY - Fuerteventura
The mature Maxorata of the Majorero Cheeses Protected Denomination of Origin (DOP) and elaborated by the Group of Livestock Farmers of Fuerteventura has received the maximum award during the 2017 Contest of Best Cheeses of Spain.
The young Maxorata received the gold award in this same competition. This cheese has a crust that is coated with paprika, it is white for the soft one and ivory colour for the mature one, with a creamy texture and a compact paste. It tastes sweet, spicy and smoked all at once.
The island of Fuerteventura was a pioneer for the obtention of the protected denomination of origin that includes the area of production located in the municipalities of Antigua, Betancuria, La Oliva, Pájara, Puerto del Rosario and Tuineje.
The Majorero Protected DO was ratified in the Official Bulletin of 6th September 1996 and the quality and originality of the production were demonstrated during this contest that rates both characteristics (quality and originality).
The traditional production of goat milk derivates has been part of the traditional economy of Canarian rural areas for centuries. Nowadays, the traditional processes have adapted to the food safety norms while keeping their essence.
The elaboration of cheese in the Canaries currently benefits from three protected denominations of origin that certify the quality and values of each cheese: the Protected DO Queso Majorero (Fuerteventura), the Protected DO Queso Palmero (La Palma) and the Protected DO Queso de Flor de Guía, Queso de Media Flor de Guía and Queso de Guía (Gran Canaria).
Those awards recognise the “daily work and efforts carried out by livestock farmers and master cheese-makers and the quality of our raw materials”, explained the councillor of Agriculture, Livestock, Fishing and Waters of the Canarian Government after the announcement of the results.
The characteristic flavour of the Canarian brand in the world of dairy products comes from three elements that make all the difference:
The raw milk used for the elaboration comes from three native goat breeds - majorera (Fuerteventura), palmera (La Palma) and tinerfeña (Tenerife) – raised in natural pastures. This is where endemic plants grow, which, when consumed by goats, bring unique flavours to the cheeses.
The smoking of cheeses if carried out with vegetal products that come from Canarian mountains such as rockrose, trunks of fig trees, almond shells or pine tree needles, amongst others.
The coating with gofio or paprika is done with an oil bath.
Did you know that it takes approximately seven litres of milk to make one kilo of cheese? This is why we can say that cheese contains the same basic nutrients found in milk such as proteins, fats, A, B and D vitamins, calcium and phosphorus.
The Pajonales Bolaños curado, elaborated byManuel Hernández Bolaños in Gran Canaria, obtained the silver medal. After 10 months of maturing, nuances of apricot and nuts are present in a cheese that has a strong flavour of goat milk butter.
Finca de Uga Pimentón from the cheese farm Finca de Uga in Lanzarote obtained the bronze medal for their 7 to 12 months of maturing, made with crude goat milk, a firm paste and crust covered in paprika.
The Montesdeoca ahumado de Biogranja Montesdeoca in Tenerife won a bronze medal. A firm and creamy texture, with a pleasant flavour of goat milk with just enough salt to compensate for the acidity while keeping a slightly smoky flavour.