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  1. Brian McLean
    March 1, 2017 @ 11:07 am

    Not really a recipe, but the cheeses on Fuerteventura are special. They are made from the milk of the “majorero” goats which are native to the island. The goats themselves, that graze freely over the whole island, a something to be seen. They come in an incredible variety of colours, hues and patterns and sport the most oversized udders I have ever seen on a milk bearing animal; human silicone enhancements aside.
    The cheese comes in both mild and matured. Personally I go for the cured with “gofio” or coated with paprika. The Majorero Cheese Museum in Antigua would be a good place to start your tasting of this delicacy. The gardens here are also worth visiting for the large selection of Canarian plants there, including the famous “drago” of which there is a 1000-year old specimen in Icod de los Vinos on Tenerife.


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