Cheeses made according to pre-Hispanic traditions.

Ever since times dating back to before the conquest of the island of Fuerteventura in the XV century, Majorero cheese has been made exclusively with the milk of Canary Island goats, although up to 15% of sheep’s milk may be added during the ripening process. The cheeses are cylindrical in shape, with a diameter between 15 and 35 cm and a weight of between one and six kilograms. Majorero cheese has had Designation of Origin status since 1996.  It is firm, with a creamy to semi-hard texture. When fresh it has a mild flavour, and a stronger, sharper flavour when mature.

Goat’s cheese with gofio, paprika, and oil.

Situated in the district of Betancuria, in the north-eastern region of the island of Fuerteventura, El Convento dairy produces more than one hundred thousand litres of goat’s milk per year. It produces different types of artisan cheeses: soft, semi-mature, and mature. The cheese is finished with an outer layer of gofio, paprika, oil, and cured.



Guided tour with tasting


Opening times: The farm is open to the public from 8.00 until 20.00, 7 days per week. Cheese production can be viewed between 9.00 and 12.00 every day.

Finca Pepe is a fantastic all-round experience, not just for families and goat’s cheese lovers! Don’t miss it. Especially if you like authentic goat’s cheese.





Llano de Santa Catalina, Las Alcaravaneras,  35637 Betancuria,

Las Palmas de Gran Canaria, Islas Canarias.

Tel: +34 928 878164 – +34 617 243304





Our Address:

Llano de Santa Catalina

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