Majorero cheese was the first goat cheese in Spain to receive the Protected Designation of Origin (PDO) status.
The museum is built around a restored Molino de Viento, a traditional grain-grinding windmill typical of Fuerteventura's landscape.
The local Majorera goat breed is uniquely adapted to the arid climate of Fuerteventura, producing milk with high fat and protein content.
The museum features a specialized tasting room where visitors can compare aged, semi-cured, and fresh varieties of local cheese.
The surrounding grounds include a desert garden showcasing endemic Canary Island plants, including several species of cactus and succulent.
The Museo del Queso Majorero is a specialized museum in Antigua, Fuerteventura, dedicated to the history and production of the island's protected designation of origin (PDO) goat cheese. The facility is housed within the Antigua Windmill complex, an 18th-century structure that represents traditional Canarian agricultural architecture. Exhibits detail the evolution of goat farming on the island and the specific techniques used to create Majorero cheese. The museum includes a botanical garden featuring native desert flora from Fuerteventura. Visitors can observe the transition from traditional manual production to modern industrial processing. The site serves as both an educational center and a cultural space for local history. It is situated on the main road between Puerto del Rosario and the southern resorts of the island.
The elevated view of the traditional windmill set against the clear blue sky and the arid volcanic landscape.
Sample the varieties in the tasting room before purchasing at the shop to find your preferred level of aging.
Walk the perimeter of the windmill to view the internal grinding mechanism preserved from the 18th century.
Allow time to walk through the botanical garden, as it contains labeled species of the island's native vegetation.
Do not treat the museum as a simple retail shop; ensure you walk through the educational galleries to understand the production process before heading to the tasting area.
Closed on Sundays.
