The dairy
Quesos Julián Díaz
An artisan dairy in Fuerteventura devoted to Majorero cheese. Careful production, goat milk from the island and the time each piece needs.
The milk
We work with Majorero goat milk, a breed adapted to the dry climate and the pasture of the island. It is where the flavour starts, so it comes before anything else.
The process
Every day we repeat the same gestures. There are no shortcuts: cheese asks for its time and our job is to respect it.
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1
Curdling
The milk is curdled shortly after milking, while it keeps all its qualities.
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2
Moulding
The curd is cut, moulded and pressed until the piece takes shape.
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3
Salting
The salt point sets the balance of the cheese and how it keeps.
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4
Ageing
In the ageing room, turned and checked daily, until each type reaches its point.
Who we are
We are a family dairy. You will meet us at the counter, because whoever makes the cheese is the one who hands it to you and tells you how each piece is doing.
Come and taste it
Drop by the dairy, ask us anything and take home what you like best. If you are coming on a busy day, better to reserve first.