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It appears that the ancient aboriginals did not know the art of cheese making (although there was a type of yogurt), which proved not to be an obstacle. Once the conquest was over, cheese became one of the main products of the islands. Cheese has been, is and will continue to be a basic ingredient of the island diet. In order to produce a kilo of cheese, 5 to 10 litres of milk are required, which makes this product rich in fat, proteins, calcium, phosphorus and vitamins A, B and D. As well, because Canary cheese is processed using enzymes, the mineral salts contained in the milk remain in the cheese, while those of other sources are almost all processed with acid or a mix that eliminates a great part of the milk's vitamins. TopCHEESE OF LANZAROTE
Cheeses are produced from raw goat's milk and weigh between 1 and 3 kg.
They are usually soft cheese, white in colour for both crust and body, with a light flavour, slightly acidic, pleasant to the palate, and with a delicate aroma thatgoes very well with some of the local wines. TopCHEESE OF FUERTEVENTURA
The majorero cheese produced from rawgoat's milk in Fuerteventura weighs more than those ofthe rest of the islands, between 3 and 6 kg., althoughcuriously, it's shorter in height.
Its crust is usually stamped with the traditional sheafcomposed of palm leaves. The cheese is compact, veryaromatic, full of little holes and with a slightly acidicand spicy flavour. 
The colour of the crust is usually white except when the cheese is matured longer, in which caseit is sealed in oil and paprika or gofio (roasted cornmeal),giving it its characteristic colour.Majorero is a pressed cheese made from the milk ofthe majorero goat with the addition of up to 15% Canarysheep's milk. 
It's very common to find fried cheeseon the island. To make this simple dish, semi-hard orhard cheese (soft melts too easily) is put in a pan withoil and fried until it turns golden. The final touch is to drizzle it with a good red or green mojo sauce.
You can't visit the islands of the volcanoes and not sample a bit of cheese, some of which have won prizes in both national and international competitions.
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