Typically served as a dessert with quince paste or guava (A favorite in the Canary Islands).
A bit tangy but robust to the taste.

• From the island of Fuerteventura, Canary Islands.
• Made from pasteurized Majorera goat’s milk, lactic ferments, rennet and salt.
• Paprika coating.
•Tasting notes: Balanced, intense flavor of goat´s milk. Slightly sharp and piquant in well-ripened cheeses. Characteristic aroma and creamy texture.
• Matures after a minimum of 6 months.

This cheese is also known as Queso Fuerteventura, after the beautiful Canary island where it is made. It is a hard cheese made from goat's milk and it is usually produced in the shape of cylinder. The cheese has a natural rind with pattern printed at top and bottom, so typical for all Spanish cheeses. pâté suggests wild honey, wild thyme and almonds. The finish is quite peppery and has a hint of red wine. This cheese is used as a table cheese and for grilling.

An aged goats milk cheese hand-rubbed with pimentón (paprika) during the aging process. 
WORLD CHEESE AWARDS - 2018-19
Medalla de Oro: Maxorata Semicurado Pimentón
GOURMETQUESOS 2017 (Salón Gourmet) Mejores Quesos de España
Medalla de Oro: Maxorata Semicurado Pimentón
WORLD CHEESE AWARDS - 2016-17
Medalla de Oro: Maxorata Semicurado Pimentón
CONCURSO INTERNACIONAL DE QUESOS “PREMIOS CINCHO 2016”
Medalla de Oro: Maxorata Semicurado Pimentón
WORLD CHEESE AWARDS 2015-16”
Medalla de Plata: Maxorata Semicurado Pimentón