The Atlantic, unhurried
Calma Society · Fuerteventura
Majorero cheese, gofio from the windmills and a wine nobody expects to find here.
The cooking of a dry island, told with respect: kid goat, puchero majorero, sancocho, pejines and wrinkled potatoes with mojo. What to order and how to eat well in Fuerteventura, away from the noise.
The driest of the large islands makes wine too. Not much of it, young, and grown against the wind. What is produced, how to visit by appointment in the north and why it pairs so well with majorero cheese.
The wind that windsurfers chase today once turned the mills that fed the island. From grain to gofio: the Tiscamanita visitor centre, the windmills of the interior and where to taste it now.
A goat bred for drought and a cheese protected since 1996. What Majorero is, how to tell a fresh cheese from a cured one rubbed with paprika or gofio, and where to buy and taste it unhurriedly.
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