Maxorata Majorero Goat Cheese, Semi-Cured Wedge 7 oz

Description

Maxorata is the cheese of Fuerteventura, in Spain’s Canary Islands, where hardy majorera goats graze on volcanic soil and make a milk that is rich, aromatic and a little salty. This semi-cured queso majorero is pressed and aged for a few weeks, then rubbed with red pimentón (paprika), which gives the rind its fiery color.

Cut it open and the paste is ivory, firm yet moist, with a clean, tangy goat flavor that is more buttery than sharp. There are notes of toasted nuts and a gentle salinity, and the finish is long and fresh. It is the cheese that makes goat-cheese skeptics change their minds.

This 7 oz wedge is cut from the wheel and is just right for a board for two to four.

How to serve. Take it out of the fridge 30-60 minutes before serving. It slices cleanly and is superb on a board with honey, fig jam or membrillo. It is also one of the best cheeses for grilling: sear thick slices in a hot pan until golden and serve with mojo or a drizzle of honey.

Storage. Ships refrigerated. Keep at 35-45 °F (2-7 °C), wrapped in wax or parchment paper. Re-wrap after cutting.

Pairing. Honey, fig jam, almonds and bread. In the glass, a crisp white, a dry rosé or a light red.

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