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Small artisan dairy in Ajuy (Fuerteventura) with D.O. majorero cheese; you can taste, buy and see the goats.
Family cheese dairy in Tiscamanita, in the municipality of Tuineje, with more than thirty years behind it making Majorero goat cheese under its protected designation of origin. They produce tierno, semicurado and curado, and have taken several awards for the work. Visits can be requested and the making watched, always arranged in advance.
A dairy in the register of the Queso Majorero protected designation of origin, based at Casillas del Ángel, an inland village belonging to the municipality of Puerto del Rosario. The Quesos Felipa brand appears on the list of the denomination, which requires milk from the majorera goat and set production practices. The village lies on the central plain of Fuerteventura, on the axis linking the capital with the middle of the island, in country with a long livestock tradition.
A cheese dairy at La Pared, on the western coast of Fuerteventura, in the municipality of Pájara. It makes queso majorero, the island's protected designation of origin cheese, produced from the milk of the majorera goat. The house has its own shop, so the cheese can be bought at the place where it is made. The setting is the Barranco de la Pared, at the narrow neck that joins the Jandía massif to the rest of the island.
Working goat farm with its own cheese dairy in Los Alares, inland in the municipality of Antigua. A guided route goes into the stables, and the production room is watched through a glass panel. The visit closes with a tasting of four or five Majorero cheese varieties in the shop and café, set in a traditional patio. Groups are kept small, which suits families with children.
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