Goats, milk, cheese, then breakfast. That’s the order here. This hands-on Majorero cheese making workshop walks you through the process on a real farm in Fuerteventura, so you’re not just tasting culture—you’re making it. I like that it’s genuinely practical, from manual and machine milking to shaping and vacuum-packing your own cheese. I also like the payoff: a traditional Canarian breakfast built around local cheese, mojos, and homemade jams. One thing to consider is the early start at 8:00am, and you’ll be on your feet doing the work, not watching from the sidelines.

The best part is how quickly the morning turns into a full farm routine. You’ll meet the goats, learn how the cheese comes together, and take home something edible with your own label on it. It’s a small-group setup (up to 10 people), and the English guidance is set up for real learning—one guide named Elaine is singled out for being informative and super friendly.

If you hate being hands-on, or you’re squeamish around farm work, this may not be your vibe. But if you like animals, food, and getting your hands dirty (with provided gear), it’s a memorable way to spend 2.5 hours in Fuerteventura.

Key things that make this workshop worth your morning

A full Majorero process, not a demo: you get involved from milking through pressing, vacuum packing, and labeling.

Protective farm gear is provided: covers, tights, gloves, and the setup keeps things sanitary.

Breakfast is the real deal: fresh cheese sandwich, cheese board with Canarian mojos, and homemade jams.

You choose your drink: coffee, tea, Tenerife wine, beer, soft drinks, or water included with breakfast.

Small group energy: max 10 travelers means more time with the goats and the cheese steps.

Take-home souvenir is edible: your own cheese goes home vacuum packed and labeled.

Where the Majorero magic happens (and why the 8:00am start matters)

This workshop starts at 8:00am at Quesería La casa del Queso, Cabrera PérezLlano, Los Alares (35638), Fuerteventura. The setting is a working farm, not a storefront kitchen. That matters because the day’s rhythm is farm rhythm: milking first, cheese next, then breakfast, then packing up what you made.

A morning start can feel intense on vacation, but it’s also exactly why the experience works. You get to see how the goats are handled early in the day, then you stay with the cheese long enough for it to rest in the press before vacuum packing. In other words, you’re part of a real workflow instead of a shortcut.

Price is $85.54 per person, and that sounds like a lot until you add up what you’re getting: welcome coffee, a full farm breakfast with mojos and jams, and a personalized cheese that you take home vacuum packed and labeled. You’re also getting provided materials (work covers, tights, gloves), plus English instruction throughout.

One more practical note: the activity uses a mobile ticket, and you receive confirmation at booking. The provider listed is Curioseety SRLS, and it’s offered in English with a maximum of 10 travelers.

If you’re the type who hates mornings, this is the one place you might still say yes—because you can’t really manufacture the same feeling later in the day. You’re watching fresh milk become cheese on a schedule the farm follows.

Meet the goats and learn to milk the Majorera way

The workshop begins with a welcome coffee while your host introduces the experience and the farm. Then you jump into the main farm lesson: milking the Majorera goats. These goats are known for thriving in dry, desert-like climates, and that local adaptation is part of why Majorero cheese is so iconic here.

You’ll learn both professional manual milking techniques and machine milking. Reviews highlight how this isn’t just you standing near a bucket. You’ll actually put treats into the bowls for the goats, then try milking by hand and with the machine as you follow the guidance.

Also, the farm side is more than a classroom. After the milking practice, you’ll feed the goats and help with tasks like adding hay and straw for different herds. That’s where you start to understand the daily care behind the flavor.

One detail that made the experience stick in people’s memories: tasting gofio with milk straight from the goat. One person describes the taste as like Horlicks. Whether that comparison makes you curious or slightly nervous, it tells you the flavor is direct and rustic—no fancy garnish needed.

Animal interaction is also handled with care. One review notes respect for the goats and the people who work with them, and another mentions friendly goat behavior (including a child who wouldn’t stop patting and feeding). And yes, there’s even a small dog mentioned—Wolfy—so the farm atmosphere has that warm, lived-in feel rather than a stiff workshop vibe.

Turning milk into your cheese: moulds, press, and vacuum packing

Once you’ve squeezed the milk and learned the rhythm, the day shifts into production. This is the part that turns food knowledge into a real souvenir: you’ll learn how to create fresh cheese step by step, shaping it into molds and working with the process until it’s ready for pressing.

You’ll make your own cheese from scratch using the farm’s method for Majorero-style cheese. The timing matters here: after you form the cheese, it needs to rest in the press before you can pack it. The workshop uses that waiting time wisely. Instead of having you idle, you move into tasting and breakfast, then come back to packaging once your cheese has had time to set.

When it’s time to finish, you return to the production room for vacuum packing and labeling. That label part is more fun than you’d think. You’re not just taking home cheese; you’re taking home something that’s clearly yours, made in your group’s session.

Think of this as the sweet spot between learning and satisfaction. You’re not asked to memorize chemistry. You’re guided through tactile steps where you can see what happens next. It’s the kind of activity that makes food feel real again.

The only real drawback in this section is physical. You are participating in farm work. If you expect a totally hands-off experience, you’ll probably want to set expectations before you book. But for most people, that hands-on factor is the whole point.

The Canarian breakfast break: mojos, jams, and a cheese sandwich

At the midpoint, the workshop takes a proper break with a traditional Canarian breakfast. You’ll relax in a garden patio setting while your cheese rests. This pause matters because it prevents the whole morning from feeling like one long technical task.

The breakfast menu is built around local flavors:

• A fresh cheese sandwich
• A cheese board with Canarian mojos
• Homemade jams
• Plus one drink of your choice: coffee, tea, Tenerife wine, beer, soft drinks, or water

This is one of the highest-value parts of the experience because it’s not a generic pastry-and-coffee stop. Mojos in particular are a very Canarian flavor language—garlicky, herby, punchy. Pair that with local cheese and homemade jam and you get a meal that feels designed for tasting, not just fueling.

If you’re wondering what to drink, you’ve got options beyond coffee and tea. Tenerife wine and beer are both included as choices. And if you’re staying practical, water is always available too.

One more thing: having breakfast after you’ve worked with milk and cheese makes the tasting meaningful. Instead of eating first and learning second, you learn the process, then eat the results in a way that makes sense. It’s a neat mental link: farm to plate, quickly.

What you take home: your vacuum-packed, labeled cheese

The take-home part is straightforward and exciting. Your cheese comes out of the process vacuum-packed and labeled by you (with help from the workshop). It’s included in the $85.54 price, and it’s one of the main reasons this workshop feels like value rather than a pricey tourist activity.

Once it’s packed, you can treat it like a genuine food souvenir. One review even notes the option to eat it fresh or let it cure a bit longer. The exact aging timeline isn’t spelled out in the provided details, so I’d treat that as a flexible suggestion rather than a promise—but the idea is clear: this isn’t only for the moment.

If you travel with food, use common sense. Keep the package handled carefully and store it as you would any dairy product. Since it’s vacuum packed, it typically gives you more practical carrying time than unwrapped fresh cheese.

This is also a fun gift idea. A bottle of wine is easy. Cheese you helped make is personal. And because it’s labeled, you can remember whose hands were involved—even if that goat treat bowl steals the show.

Price and value: what $85.54 really buys you

Let’s talk value like a real budget check. At $85.54 per person, you’re paying for more than instruction.

You get:

• Welcome coffee
• Mid-morning breakfast with a full spread (sandwich, cheese board, mojos, homemade jams)
• One included drink
• Protective farm materials (work covers, tights, gloves)
• A guided, hands-on experience that leads to your own cheese
• Vacuum packing and labeling, so it’s ready to take home
• A visit that includes the goats

There’s also a practical note about drinks: extra drinks cost €10 per person. That’s good to know if you’re the type who wants to turn breakfast into a mini celebration. But even if you stick to the included drink, the meal and cheese still justify the cost.

Small-group size (max 10) also affects value. You’re more likely to actually get to do the steps, not just take turns watching. That lines up with the feedback that people felt they had enough time with the process—milking, feeding, moulding, and finally packaging.

If you’re deciding between a general tasting and a hands-on workshop, this is the better “memory-per-dollar” choice. You’re leaving with knowledge and an edible result. That’s hard to beat.

Who will love this, and who should think twice

This workshop is best for you if you:

• Like animal experiences where you’re part of the routine, not just a photo stop
• Enjoy hands-on activities and can handle mess and farm smells as part of the package
• Want an authentic food story tied to Majorero cheese and Canarian flavors like mojos
• Appreciate a small-group setting with English guidance

It can also be great for families, based on one review that mentions a four-year-old enjoying goat time and feeding. Still, the experience includes milking and production work. So if you’re traveling with kids, judge it as a “family farm morning” more than a kid-only hands-on craft session.

If you should think twice, it’s for these reasons:

• The 8:00am start is real. If mornings punish you, plan accordingly.
• The activity is physically active—doing tasks, learning by doing, and staying engaged for the full 2 hours 30 minutes.
• It’s dairy-focused and farm-focused. If you don’t want that vibe on vacation, you’ll likely feel out of place.

For the rest of us? This is a rare combo: learning, animals, and a proper breakfast, all in one morning with a take-home result.

Tips to get the most from your farm morning

I’d go in with a “do the work” mindset. This isn’t a passive tour, and you’ll enjoy it more if you’re ready to participate.

A few practical pointers:

• Wear clothes you’re fine getting a little farm-dust or dairy on. The workshop provides protective covers, tights, and gloves, but you’re still in a barn environment.
• Ask questions early. Since the English instruction is built into the experience, you’ll get more out of it if you clarify anything while the host is introducing steps.
• Plan to eat. Breakfast is included and built around cheese, mojos, and homemade jams. After milking, you’ll probably want it.
• Don’t underestimate the “rest time.” The cheese press needs time, and that’s part of the rhythm. Use the break to enjoy the garden patio meal instead of looking for shortcuts.

Finally, if you’re the kind of person who loves meeting the people behind local food, you’ll likely appreciate the family-run feel described in feedback. The friendly atmosphere shows up in how the goats and tasks are handled, and it makes the learning easier.

Should you book? My straight answer

I’d book this workshop if you want a real food experience in Fuerteventura, not just a tasting. The best reasons are simple: you learn the full Majorero cheese-making workflow, you eat a true Canarian breakfast centered on local cheese, and you take home a personalized cheese vacuum packed and labeled.

Skip it only if you hate early starts or want a totally hands-off activity. If you’re somewhere in the middle—curious, hungry, and open to getting involved—this is one of the most satisfying mornings you can buy on the island.

FAQ

What time does the cheese making workshop start?

It starts at 8:00am. The activity lasts about 2 hours 30 minutes and ends back at the meeting point.

Where is the meeting point?

The meeting point is Quesería La casa del Queso cabrera PérezLlano, 35638 Los Alares, Las Palmas, Spain.

Is the workshop offered in English?

Yes. The workshop is offered in English.

How many people are in the group?

There’s a maximum of 10 travelers.

What’s included in the price?

You get a welcome coffee, the Canarian breakfast (fresh cheese sandwich, cheese board with Canarian mojos and homemade jams, and one drink of your choice), plus your own cheese from the press that you vacuum pack and label. You also get the farm and goat visit, and work materials like covers, tights, and gloves.

Do I get to take the cheese home?

Yes. You take home your own cheese from the press, vacuum packed and labeled.

What drink options are included with breakfast?

Your included drink can be coffee, tea, Tenerife wine, beer, soft drinks, or water. Extra drinks cost €10.00 per person.

Do I get a mobile ticket?

Yes, the tour uses a mobile ticket.

What is the cancellation policy?

Cancellation is free if you cancel up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid isn’t refunded.