Majada de Antigua

Since 2021
Cheese
Antigua, Fuerteventura
Nayra y Echedey

Majorero PDO goat's cheese

Nayra is twenty-eight and Echedey is thirty. In 2021 they took over a goat farm in Antigua that its owner, Sebastián, could no longer run. He spent a whole year teaching them to make the cheese.

Echedey is a goatherd, like his grandfather. Nayra is from Las Palmas and studied veterinary science. They met at a livestock fair and she says she fell for the goats before she fell for him.

On Fuerteventura there are fewer goat farms every year. The hotels pay more than the land does. They say that if they close, the Majorera goat will only be left in the photos at the airport.

A day with Nayra y Echedey

The Majorera goats are milked at dawn, before they head out onto the lava fields.

The raw milk is curdled and pressed in a mould with a woven palm band.

It is salted and left to age in the dairy for two to four months.

The rind is rubbed with paprika and oil, the island way.

How they make it