Maxorata
Spain
Produced on the sun-drenched island of Fuerteventura in the Canary Islands, Maxorata is a celebrated artisan cheese made from the milk of the indigenous Majorera goat. These goats roam freely across the island’s rugged volcanic terrain, feeding primarily on wild herbs such as marjoram. This diet contributes to the distinctive character of their milk—high in butterfat, intensely aromatic, and uniquely flavorful.
Maxorata is a semi-firm cheese that balances creamy richness with a slightly crumbly texture. On the palate, it opens with notes of sweet cream and warm butter, developing into deeper nutty and herbal undertones. The finish delivers a clean, pronounced tang that lingers just long enough to invite another bite.
The cheese is typically aged for several months, allowing its complex flavors to mature. Some versions are coated in paprika or gofio (a roasted cornmeal flour native to the Canary Islands), adding an earthy, spiced element to its already nuanced profile.
An aging period of 60 days gives the cheese a compact, slightly elastic texture, while maintaining a creamy mouthfeel. It has a milky, buttery flavor with a pronounced tang in the finish.
Maxorata pairs beautifully with medium-bodied white wines like Frolic Viognier or Caress Cuvee Blanc, which echo its freshness while balancing its richness.
It also complements dried fruits, almonds, quince paste, or crusty rustic bread.
Before serving, let the cheese sit at room temperature for 30–45 minutes—this allows its full flavor and aroma to develop.
To maintain optimal flavor and texture, store Maxorata cheese in the refrigerator at a temperature between 35°F and 45°F (1.5°C to 7°C). Wrap the cheese in wax paper or parchment, then loosely cover it with plastic wrap or place it in a partially sealed container. This allows the cheese to breathe while preventing it from drying out or absorbing fridge odors.
Avoid airtight plastic wrap or containers alone, as these can trap moisture and encourage spoilage. Once opened, consume within 1 to 2 weeks for best quality.
The first cheese from the Canary Islands to obtain a DOP, Queso Majorero is made on the island of Fuerteventura.
It gets its name from the indigenous Majorera goat, whose whole milk is used to make the cheese. One of their favorite food sources is marjoram, which contributes to a milk that is rich in butterfat and highly aromatic.
| Milk | Goat |
|---|---|
| Texture | Semi-Soft |
| Country | Spain |
| Pronunciation | mah-cho-RAH-tah |
