From the sunny Canary Islands comes this remarkable cheese. Each bite is firm and rich with a mild, nutty flavor and notes of butter and almonds. The hearty Majorero breed of goats forages the arid countryside eating aromatic plants, such as thyme and rosemary, which lend subtle undertones to the cheese. Serve with a glass of sparkling Cava or refreshing white wine.

The artisans at Maxorata creamery have earned fame for the cheeses of this tiny island. In fact, this semi-cured version won the award for World’s Best Goat’s Milk Cheese at the prestigious 2018 World Championship Cheese Contest in Wisconsin. We agree with the judges, this beautifully balanced cheese is one of our very favorites.

Majorero goats originated in the Canary Islands (one of Spain’s provinces) and thrive in the harsh, dry landscape of Fuerteventura Island. They wander the open countryside, feeding on wild plants. The resulting milk is rich and flavorful with a complexity you won't find with farm sourced milk.

The cheesemakers at Maxorata carefully press the cheese curds into a traditional shape, creating a dense texture with tiny air pockets. The cheese is aged at least 60 days to create a semi-firm cheese that is milder than the more aged version.

Serve this very special cheese at room temperature with fruit, almonds and a dry white or sparkling wine.