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Paprika Majorero cheese
  • _156_2_referencias_42_majorero_pimenton_y_92_tofio_pimenton
  • _010_42_majorero_pimenton
  • _156_2_referencias_42_majorero_pimenton_y_92_tofio_pimenton
  • _010_42_majorero_pimenton
  • _156_2_referencias_42_majorero_pimenton_y_92_tofio_pimenton

Paprika Majorero cheese

An artisan cheese made in Fuerteventura (Canary Islands). Milk from the island's own breed of goat is used. Enzymatic coagulation and pressed paste, not cooked. The surface is marked with grooves and the rind on the sides with a palm leaf girth. Compact texture and slightly pignant and buttery flavour with a toasted aftertaste. Paprika on the rind.

Wine pairings: These cheeses can be combined well with white wines (Albariño, Rueda, Penedès), young and with red wines media crianza y crianza from areas such as Ribera del Duero, Rioja, La Mancha, Jumilla, Alicante, Campo de Borja and wines from Andalusia (Fino and Manzanilla, together with oloroso, old amontillado and manzanilla).

  • Origin:   Islas Canarias
  • Milk:   Goat
  • Treatment:   Pasteurised
  • Fat C./Dry Ext.:   Min. 50%
  • Aging:   60 days
  • Best before:   240 days
  • Certification:   P.D.O.