Goats have always been loyal allies to the people of Fuerteventura.

Resilient and docile, these animals possess an extraordinary ability to adapt to arid, desert-like climates — a trait that has supported the survival of the island’s population for centuries.

Feeding on the sparse native vegetation — mainly hardy shrubs and salt-tolerant plants — Fuerteventura’s goats produce milk with a delicate, subtly complex flavor, which makes Majorero cheese so unique and loved around the world.

The typical cheese of Fuerteventura

Queso Majorero comes in several varieties:

• Fresco (Fresh):
  This is the version we serve at breakfast here at Alma Calma Hotel Rural.
  It’s ideal for melting in sandwiches, adding to salads, or grilling.
  We also serve it shaved over vegetarian pasta dishes and use it as the main ingredient in our signature “white four-cheese pizza.”

• Semi-Curado (Semi-Aged):
  Aged for about one month, it comes in several variations — for example, rubbed with olive oil or coated in sweet paprika (con pimentón).
  We love using this version to enrich risottos, flavor savory quiches, or prepare our stuffed braided bread.

   

• Curado (Aged 3 Months):
  Stronger and more intense in flavor, it’s perfect when paired with tomato or blueberry jam.
  We serve it on tasting platters alongside Añejo, aged for an entire year — a rare find that offers a bold, savory experience.

Pair it with a carefully selected red wine from our well-stocked cellar, featuring labels from Italy, Spain, and the Canary Islands.

Our favorite cheese in Fuerteventura for us

At Alma Calma Hotel Rural, we proudly support local producers.
Our favorite cheese comes from the village dairy Quesos Tindaya, Hijos de Vera Montelongo winners of the prestigious International Cheese Award.

Click here to learn more about this exceptional product and explore our culinary experiences at Alma Calma!