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Gourmet Majorero semi-cured goat’s cheese coated with paprika (DOP), mini wheel
67,95 €
Format:
Milk
![Milk type](https://spanishclub.de/wp-content/themes/rasa_store/img/Goat.png)
Goat
Weight
![1 kg](https://spanishclub.de/wp-content/themes/rasa_store/img/scale-white.png)
1 kg
Milk Treatment
Pasteurised
Texture
Firm
Aging
Semi-cured
(semicurado)
Flavour
Medium
![Majorero](https://spanishclub.de/wp-content/themes/rasa_store/img/dop/1/Majorero.png)
Appellation of Origin (DOP / IGP):
Majorero
![awards](https://spanishclub.de/wp-content/themes/rasa_store/img/world-cheese.png)
AWARDS:
![extra information](https://spanishclub.de/wp-content/themes/rasa_store/img/extra-information_e-min.png)
ADDITIONAL CHARACTERISTICS:
![Drinks pairing](https://spanishclub.de/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Canary-Palmas](https://spanishclub.de/wp-content/themes/rasa_store/img/Canary-Palmas.png)
One of the most awarded cheeses in the world. Made on the Island of Fuerteventura, Canary Islands with Majorera goat's milk.
Semi-cured cheese coated with gourmet paprika. Rind coating treated with picual extra virgin olive oil and paprika. Ivory yellow cheese. Marked flavour, slightly spicy, compact paste when cut, creamy texture and rind with the characteristic colour of paprika.
One of the most awarded cheeses in the world. Made on the Island of Fuerteventura, Canary Islands with Majorera goat's milk.
Semi-cured cheese coated with gourmet paprika. Rind coating treated with picual extra virgin olive oil and paprika. Ivory yellow cheese. Marked flavour, slightly spicy, compact paste when cut, creamy texture and rind with the characteristic colour of paprika.
Pasteurised whole goat's milk from Majorera goat breed, rennet, stabiliser: calcium chloride; lactic ferments, salt, paprika.
It is a product made from pasteurised Majorero goat's milk to which lactic ferments and rennet are added for coagulation, and to which a coating of paprika is applied at the end of the maturing process.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Keep refrigerated ideally between 7º and 10º C.
Recommendations: Open the package 30 minutes before consumption to air-dry the cheese at room temperature (22ºC).
Inedible rind.
Producer: Grupo Ganaderos de Fuerteventura S.L.
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