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Cheese from Spain, Canary Islands
Milk of Majorera goats, with up to 15 % Canarian sheep milk for ripened cheeses, is set with rennet, preferably from dried kid stomachs, at 28–32 °C for about an hour. The curd is cut to 5–15 mm grains, pre-pressed and moulded in palm-weave hoops or moulds that copy them, salted, and ripened from 8 days to over 60, often rubbed with paprika, gofio or oil.
| Milk of Majorera goats from registered herds | [majorero-reg1996] |
| Canarian sheep milk, for cheeses to be ripenedup to 15 % of the total | [majorero-reg1996] |
| Rennet, preferably from dried kid (baifo) stomachs | [majorero-reg1996] |
| Sea salt, dry or as brine | [majorero-reg1996] |
| Paprika, gofio or oil for rubbing the rind (optional, shown on the label) | [majorero-reg1996] |
Total time across the recorded steps: 9 days
What changes: Kid rennet sets the filtered goat milk at 28–32 °C in about an hour
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Milk of Majorera goats, with up to 15 % Canarian sheep milk for ripened cheeses, is set with rennet, preferably from dried kid stomachs, at 28–32 °C for about an hour. The curd is cut to 5–15 mm grains, pre-pressed and moulded in palm-weave hoops or moulds that copy them, salted, and ripened from 8 days to over 60, often rubbed with paprika, gofio or oil. Made in 5 steps over 9 days. The longest step, ripen and rub the rind, takes at least 8 days (Orden de 6 de septiembre de 1996 ratifying th…). Mesophilic lactic streptococci, mainly Streptococcus lactis and S. cremoris (names as in the study), in an industrial Majorero made from pasteurised goat milk and Lactobacilli, mostly Lactobacillus casei var. casei late in ripening, with L. casei var. rhamnosus, var. plantarum and L. cellobiosus also isolated; predominant by day 90 in that industrial cheese do most of the fermenting.
| Main step | at least 8 daysSet[majorero-reg1996] | Ripen and rub the rind |
|---|---|---|
| Temperature | 28–32 °CSet[majorero-reg1996] | Set with kid rennet |
Made on Fuerteventura from Majorera goat milk with kid rennet, moulded in palm-weave hoops and rubbed with paprika, gofio or oil; sold young, semi-cured or cured.
The regulation allows raw milk and requires raw-milk cheeses to ripen for the minimum period set by law. Raw-milk cheese can carry Listeria, Salmonella and Shiga-toxin E. coli. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat it, except cooked pressed kinds such as Gruyère, which Majorero is not.
Hazards the sources name: Staphylococcus aureus (not found in the curd or the cheese of one study, of an industrial Majorero from pasteurised goat milk).
Every number is labelled with how it is known. How this atlas is made
The regulation of the designation and its board was approved by the Canary Islands government in February 1996 and ratified by the Spanish ministry in September 1996. The name Queso Majorero was entered in the EU register of protected designations of origin by Commission Regulation (EC) No 378/1999 of 19 February 1999.
