Country: Spain
Milk: Goat
Type: Semi-Firm
Size: 12 lbs
(mah-ho-REH-roh pee-men-TONE)
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Majorero, Pimenton, is a hard, unpasteurized goat's milk cheese made from the Majorera breed of goats on Fuerteventura, the Canary Island closest to Northern Africa. It is coated in Pimenton, a traditional paprika spice produced in the same region. The pimenton was originally used to protect the rind of the cheese from unwanted mold and bacteria. In this case, it gives a unique appearance to the rind and smokey, spicy flavor to the paste. The name Majorero comes from the ancient word for a goat’s skin shoe, "mahos," which evolved into Mahorero, the word used to describe contemporary inhabitants of the island as well as the ancient people who called Fuerteventura home before the European invasion. All Majorero cheese production is artisanal, and over half the goat milk produced on the island is converted into Majorero cheese. The dry, pleasant climate produces a rich, fatty milk ideal for cheesemaking, and the milk is coagulated with animal rennet. Majorero, Pimenton, pairs well with Sauvignon Blanc as well as many Spanish and Portuguese varietals.
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