Majorero (pronounced ma-HOR-ero) is a goat milk cheese from Spain. Similar in texture to Manchego, this firm cheese has a milky, nutty flavour that goes well with various pear products. It is pale white in colour, and comes in large wheels. Currently it is protected under European Law with PDO status.

Majorero comes from the island of Fuerteventura in the Canary Islands. The word Mahorero (Majorero) is a Guanche word still used today to describe the people of Fuerteventura. This island has a rich farming tradition, and goats were very important to their economy. It is from the Majorera goat that this particular cheese is made. The goat produces a thick, aromatic and high-fat milk.

Majorero cheese is usually available in three ways: in its natural rind rubbed with oil, rubbed with pimenta, or with "gofio," roasted cornmeal. The cheese has a slightly gummy texture. The taste is acidic, with a buttery but not salty taste. This cheese is very versatile, and can be used with pastas, potatoes and many vegetables.

Majorero cheese must be made with unpasteurized milk. After milking, lamb curd is added and after an hour a curdle develops. This curdle must be beaten and removed of serum. The cheese is then heavily pressed and shaped. Dry salt is rubbed on the top. The cheese must be aired for several days before it can be eaten, or it can be set in dry rooms to age. After aging, the cheese can be rubbed with oil or gofio to prevent excessive drying and give it different tastes and textures.