Majorero
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Majorero cheese
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PDO | |
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Majorero (Spanish: Protected Designation of Origin (PDO) status.[2]
Majorero comes from the island of
The goat produces a thick, aromatic and high-fat milk.Majorero cheese is usually available in three ways: in its natural rind rubbed with oil, rubbed with pimenta, or with roasted gofio. The cheese has a slightly gummy texture. The taste is acidic, with a buttery but not salty taste. This cheese is very versatile, and can be used with pastas, potatoes and many vegetables.
After
curdle develops. This curdles must be beaten and drained to remove the whey
. The cheese is then heavily pressed and shaped. Dry salt is rubbed on the top. The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age. After ageing, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures.
See also
- List of cheeses
- List of goat milk cheeses
References
- ISBN 978-1-4236-0368-9.
- ^ "European Commission PDO database". Retrieved 21 March 2013.
- ISBN 978-0-8118-5743-7.
- ISBN 978-84-8476-025-2.
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