Quesos Maxorata
Official Online Store of MAXORATA Cheeses from Fuerteventura, Canary Islands
Maxorata is one of the most awarded cheeses in the world: The recognitions that Grupo Ganaderos de Fuerteventura has received are its best letter of introduction. Throughout its history, the company and its brands have been honored with more than 100 national and international awards.
The prestige of Maxorata is guaranteed by the quality of the raw material used, Majorero goat's milk, native from Fuerteventura, with exceptional genetic qualities, and with the care in its preparation, deeply respecting the artisan tradition.
Majorero cheese, from Fuerteventura, was the first goat cheese in Spain to obtain the Protected Designation of Origin. The D.O.P. It constitutes a European certification for the recognition of a product of superior quality due to the uniqueness of its raw material or its preparation.
Fuerteventura cheeses: There are references to the presence of goats in Fuerteventura prior to the conquest of the Bretons and Normans. Between the 17th and 18th centuries there are numerous acts of the Island Council where cheese is mentioned. Historically, cheese has been a staple food of the Majorero, closely linked to its economy. In fact, there is a popular saying that illustrates the importance of cheese on the island, and which states that "there are more goats in Fuerteventura than majoreros". It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its external appearance for having edges with the drawing of the sera (pleita - empleita), traditionally made with braided palm leaves or other materials. Soft cheeses are white and cured cheeses are brownish-yellow. The rind can be spread with paprika, taking on a characteristic appearance.
Results for Quesos Maxorata
Selectum Cheese Medium Ripened Paprika - World Super Gold
Selectum Cheese medium ripened Paprika Super Gold World · Cheese Awards 2016 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal. Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. PRIZE most representative: • WORLD CHEESE AWARDS 2016 - SUPER WORLD GOLD Medal Shape: Wedge Net Weight approx.: 225g. R.S.I.: 15.00852/GC INGREDIENTS: Goats and cow milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Packed: Vacuum
Selectum Cheese Cured Paprika 225g World Super Gold 2022
Selectum Cheese Cured Paprika 225g Super Gold World · Cheese Awards 2021-22 Tasting notes: Smell: Characteristic of cured goat cheese and pronounced buttery. Taste: Developed, and prolonged on the palate, with hints of toasted notes and nuts. Colour: Ivory yellow. Texture: Compact paste when cut and creamy texture with the presence of crystals in more cured pieces. Rind: Topping spread with paprika Maturation: minimum 180 days. Commercial life: 12 months from packaging. Ingredients: Whole pasteurized cow's milk (minimum 70%), whole pasteurized goat's milk (minimum 30%), rennet, lactic ferments, salt and paprika. Format: Wedge. Packed: Vacuum PRIZE most representative: • WORLD CHEESE AWARDS 2021-22 - SUPER WORLD GOLD Medal
Maxorata Cheese Medium Ripened Red 300 g. Super Gold World
Maxorata Cheese Medium ripened Paprika 300 g. SUPER WORLD GOLD 2018-19 · World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Weight approx.: 300 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoCanarias.com
Maxorata Cheese Medium Ripened Gourmet 225g
Maxorata Cheese Medium ripened Paprika 225g. 2016 & 2015 World GOLD · World Cheese Adwards Description: The limited GOURMET series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished Gourmet series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from majorera, lactic ferments, rennet and salt. Natural coating, greased with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Shape: Wedge + box Net Weight: 225 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: 60 days. EXP: 12 months from the packaging.
Canary Cheeses Selection Maxorata Tofio Selectum
Selection of Canarian cheeses Maxorata Tofio and Selectum. 450g table Description: Table of Canarian cheeses from Maxorata, Tofio and Selectum from Fuerteventura and Lanzarote. NET 450g containing: 1 Smoked Sweet goat cheese: pearly-colored bark, it has a pleasant aroma and flavor to smoked. Ivory-coloured paste, compact to the cut and with a creamy texture. 1 semicured cheese paprika: red crust. Smell and taste very pleasant with aroma that evolves to butter. An ivory-coloured paste, with a fine and soft taste, with a texture in buttery mouth and with elasticity. 1. Goat cheese cured paprika: red bark. Smell and taste developed and coquelet. Ivory-coloured Pasta with a creamy texture in the mouth. Originating in the island of Fuerteventura and Lanzarote. It is a product made from pasteurized goat's milk to which it is added (at appropriate temperature) lactic ferments and rennet for coagulation. Net Weight: 450g.
Selectum Cheese Medium Ripened Paprika 1200 g. - 2016 World Super Gold
Selectum Cheese Medium ripened Paprika 1200 g. Super Gold World · Cheese Awards 2016 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal. Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. PRIZES most representative: • WORLD CHEESE AWARDS 2016 - SUPER GOLD World Medal Shape: Cylindrical Weight approx.: 1200 to 1000 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats and cow milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoC
Selectum Cheese Cured Paprika 1200g World Super Gold 2022
Selectum Cheese Cured Paprika 1200g Super Gold World · Cheese Awards 2021-22 Tasting notes: Smell: Characteristic of cured goat cheese and pronounced buttery. Taste: Developed, and prolonged on the palate, with hints of toasted notes and nuts. Colour: Ivory yellow. Texture: Compact paste when cut and creamy texture with the presence of crystals in more cured pieces. Rind: Topping spread with paprika Maturation: minimum 180 days. Commercial life: 12 months from packaging. Ingredients: Whole pasteurized cow's milk (minimum 70%), whole pasteurized goat's milk (minimum 30%), rennet, lactic ferments, salt and paprika. Format: Ball. Packed: Vacuum. Net weight: 1200-1000g PRIZE most representative: • WORLD CHEESE AWARDS 2021-22 - SUPER WORLD GOLD Medal
Maxorata Cheese Medium Ripened Paprika 1200g Super Gold
Maxorata Cheese Medium ripened Paprika 1200 g 2018-19 SUPER GOLD WORLD· World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Shape: Cylindrical Weight approx.: 1200 to 1000 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoC
Maxorata Sheep Cheese 1300 g
Sheep Cheese Maxorata ball 1300 g. Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. Shape: Ball Weight approx.: 1400 a 1200 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. EXP: 3 months from packaging.
Maxorata Cheese Ripened Paprika 1000 g. - World Gold 2016
Cured Cheese Paprika Maxorata ball 1100 g. Super World Gold 2015 & 2014 - World Cheese Adwards Best World Goat Cheese 2015 & 2014 Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. PRIZES most representative: • EAGF 2004 - 2007 - TABEFE Awards - 1st Prize in pasteurized milk cheese cured. • EAGF 2007 - Awards TABEFE - Best cheese pasteurized milk Islands cured. • World Cheese Awards 2005 - Gold Medal and prize for the best appellation of origin in the world. • World Cheese Awards 2007 - Silver Medal World • World Cheese Awards 2011 - Gold World Medal • World Cheese Awards 2014 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2015 - Super Gold World Medal · Best World Goat Cheese • World Cheese Awards 2016 - Gold World Medal Shape: Round Weight approx.: Between 1000 to 800 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
Maxorata Cheese Medium Ripened Gourmet 1100 g
Maxorata Cheese Medium ripened Paprika 1100g 2016 & 2015 World GOLD · World Cheese Adwards Description: The limited GOURMET series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished Gourmet series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from majorera, lactic ferments, rennet and salt. Natural coating, greased with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Shape: Cylindrical Weight approx.: 1200 to 1000 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
Maxorata Cheese Ripened Paprika Gran Reserva 1100 g
Cured Cheese Paprika Maxorata GRAN RESERVA ball 1100 g. Description: The limited GRAN RESERVA series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished GRAN RESERVA series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from Fuerteventura, lactic ferments, rennet and salt. Natural coating, greased with paprika. Tasting Notes: describe a ivory yellow cheese, characteristic smell of goat cheese at room temperature, developed flavor, creamy, slightly sweet, spicy and toasted, cut pasta compact, creamy texture and yellowish-brown bark. Shape: Round Weight approx.: Between 1100 to 900 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheese from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of major-ro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. PDO Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For further information on Canary cheeses see www.QuesoCanarias.com
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