Goats, cheese, and breakfast before the island gets loud.

This hands-on workshop takes you through Majorero cheese making from milk to your own vacuum-packed wheel, all on a traditional farm in Fuerteventura. You start with a welcome coffee, learn milking techniques (manual and machine), then press, shape, and package what you make. It ends with a real Canarian-style breakfast spread, and you walk away with an edible souvenir.

I especially love how personal it feels for the price. You’re not just watching. You’re putting your hands to the work, from milking to molding the fresh cheese and labeling the final pack. And the morning break is genuinely satisfying: a cheese sandwich plus a local cheese board with mojos and homemade jams, paired with your choice of drink.

The main consideration is timing and the farm setting. The session starts at 8:00 am, so plan an early morning. Also, this is animal work in a working barn, so expect physical effort and a hands-on experience, even with protective gear provided.

Key highlights you should care about

• Full Majorero process: from milking goats to pressing, then vacuum packing and labeling your cheese
• Small group: capped at 10 travelers, so you get real instruction instead of standing in a corner
• Canarian breakfast with mojos and jams after the work, not afterthought food
• English instruction with strong, clear explanations (guide Elaine gets special mentions)
• Farm time with the goats: feeding and caring moments, plus a friendly vibe on-site
• Materials included: work covers, tights, gloves, and all the basics you need for the messy part

Majorero cheese at a working farm: why this feels real

Fuerteventura’s identity shows up in what people eat, and cheese is a big deal here. This workshop is built around Majorero goat cheese, made on a traditional farm where the routine is driven by the animals, the climate, and the daily rhythm of production.

What makes it appealing is that you don’t just learn facts. You see the flow of the work: milking first, then getting the milk into the cheesemaking steps, then pressing, and finally packaging your cheese for home. That order matters. It’s the difference between a demonstration and a true workshop.

And the vibe is family-run and practical. From the start, you’re treated like someone who wants to understand what goes on, not like a paying spectator. In the morning, the farm’s small details stand out fast: how goats are handled, how the team works around them, and how much care goes into keeping everything tidy during production.

8:00 am meeting point at Quesería La casa del Queso: plan your morning

The workshop meets at Quesería La casa del Queso cabrera PérezLlano in Los Alares (35638), Las Palmas, Spain. The start time is 8:00 am, and the activity ends back at the meeting point.

This matters because rural timing is real timing. If you’re running late, you’ll feel it immediately. Aim to arrive early enough to get checked in, meet the host, and settle before the first hands-on step.

Also note the group size is limited to 10 travelers. That’s good news for you. It usually means more attention and fewer waiting gaps, especially during the milking and the cheese shaping stages.

Welcome coffee, farm intro, then right into milking

After you arrive, you get a welcome coffee and an introduction to the farm and the process. This isn’t a long lecture. It’s a quick orientation that sets you up for what’s next.

Then you move into the most important foundation: milking the goats. You’ll learn manual milking techniques and also how machine milking works. The point isn’t just to learn the steps in order; it’s to understand why the technique and handling matter when you’re going from fresh milk to cheese.

One of the nicest touches is how the day connects the people, the animals, and the workflow. You may handle milking with guidance and protective items provided by the workshop, and you’ll likely see how they keep the area sanitary while still letting you participate.

If you like small moments, keep an eye out for the extra farm experience pieces. One standout detail people remember is tasting gofio mixed with milk straight from the goat. The flavor gets described as oddly familiar and comforting, like a sweet breakfast drink, which is a fun contrast to the heavier work of milking and pressing.

Hands-on cheese making: shaping, pressing, and learning the steps that matter

Once the milk stage is complete, the workshop moves into the part you’ll talk about later: making cheese you can actually take home.

You’ll work through the steps in sequence:

• shaping the cheese in molds
• letting it rest and set with the right weight/pressing
• then moving to the production room when it’s time to package

This is where the workshop earns its value. The steps are practical and tactile, not just theoretical. You can see how the milk becomes structure, and how timing affects texture and final form. Even if you’ve never made cheese before, you’re given clear instructions and the day’s pace is set so you’re not just standing around.

A detail that keeps coming up: you don’t have to rush. You do the work, then there’s time to reset before the next step. That means you stay engaged instead of overwhelmed.

Also, the team doesn’t hide the product. You get chances to taste cheeses and accompaniments they sell in the shop, so you’re not left imagining what the finished version should taste like. You also get to connect what you just made with what’s already been made by the farm many times.

The garden breakfast break: fresh cheese sandwich, mojos, jams, and your drink

Midway through the activity, the workshop stops for a traditional Canarian breakfast. This isn’t bland or tourist-sized. It’s a real food break that fits the theme.

You’ll eat:

• a fresh cheese sandwich
• a local cheese board
• Canarian mojos and homemade jams
• plus one drink of your choice (coffee, tea, Tenerife wine, beer, soft drinks, or water)

You’ll typically eat in a garden patio setting, which is a nice reset after the animal work. This break is also a smart design choice. It gives you a pause before the packaging stage and helps you enjoy the flavor of cheese when you’re not hungry or rushing.

Mojo sauces are one of those things that make the island feel like itself. Even if you’ve tried mojos before, this meal puts them in context: they’re not a gimmick next to cheese. They’re part of the way people balance richness and tang.

If you drink the Tenerife wine option, that’s your call. The included drink is one choice per person, and extra drinks cost €10 per person.

Vacuum pack and label: take-home cheese you made yourself

After your cheese has rested in the press, you head back into the production room for the finishing steps.

This is the moment that makes the workshop feel tangible: you vacuum-pack your cheese and label it yourself, then take it home.

That labeling bit is small but satisfying. It makes the experience feel personal instead of like you received a generic item from a shelf. And because it’s vacuum packed, you’ve got something portable as a souvenir.

One more practical upside: taking cheese home turns your morning learning into a payoff you can enjoy later. If you’ve ever taken a cooking class where you ate everything on-site and forgot the details a week later, this solves that problem. You get to keep a piece of the process.

Price and value: is $85.54 worth it?

At $85.54 per person, you’re paying for a full farm morning: animal handling, active cheesemaking instruction, included food, and a take-home product.

Here’s what you’re actually getting for your money:

• 2.5 hours-ish of hands-on work (not a quick photo stop)
• welcome coffee
• the full breakfast with mojos, homemade jams, and a cheese board
• materials like work covers, tights, and gloves
• your own cheese from the press, vacuum packed and labeled
• the basic farm visit and goat-focused time

Compared to many food experiences that are mostly tasting, this is more skill-based. You’re learning the sequence and doing the work. Also, the small group size (max 10) helps justify the price. More attention from the host and less waiting for your turn.

If you’re only interested in eating without getting your hands dirty, it might feel like more work than you want. But if you enjoy practical travel experiences, this price can feel fair fast.

Who this workshop suits best (and who should skip it)

This is a great fit if you want:

• a hands-on food experience in a real working place
• a focused morning activity in Fuerteventura that isn’t just another beach hour
• a taste of Canarian food culture beyond generic tapas
• something small-group and personal

It’s also a good choice for families, based on how the day works with animals and protective gear. One review even highlighted a four-year-old who was actively feeding and patting goats without the day falling apart.

You might want to think twice if:

• you hate early starts and don’t do well with a 8:00 am start
• you want a purely observational tour with zero physical involvement
• you’re uncomfortable around farm animals up close (even with guidance)

Practical tips so your hands-on morning goes smoothly

A few things will make this morning easier and more enjoyable:

• Wear clothes you don’t mind getting used on a farm. Even with protective items provided, you’re participating in milking and cheesemaking work.
• Bring questions. If you’re curious about why Majorero cheese is shaped and handled a certain way, ask. The day is built for instruction.
• Plan for a full morning. This is a compact 2.5-hour experience but it’s paced with real activity, not just waiting.
• Take advantage of the English instruction. The explanations in English are specifically praised, including by the guide named Elaine.
• Remember your drink choice. You get one included drink during breakfast, and extra drinks run €10 per person.
• Storage: ask before you leave. You’ll take home vacuum-packed cheese, but the best advice for keeping it fresh will come from the people who made it.

Quick FAQ for booking decisions

FAQ

What time does the workshop start?

The start time is 8:00 am, and the experience ends back at the same meeting point.

Where do I meet for the cheese making workshop?

You meet at Quesería La casa del Queso cabrera PérezLlano, 35638 Los Alares, Las Palmas, Spain.

How long is the workshop?

It lasts about 2 hours 30 minutes.

Is the workshop offered in English?

Yes. The workshop is offered in English.

What’s included with the ticket besides the cheese making?

Your ticket includes a welcome coffee, the Canarian breakfast (cheese sandwich, cheese board with mojos and homemade jams, plus one drink), and protective materials like work covers, tights, and gloves. You also get your own cheese, vacuum-packed and labeled.

How big is the group?

The workshop has a maximum size of 10 travelers.

Can I cancel and get a refund?

You can cancel for a full refund if you cancel up to 24 hours in advance of the experience start time.

Should you book this cheese making workshop in Fuerteventura?

If you want an authentic, farm-based food experience with a real payoff at the end, I’d book it. The workshop checks the boxes that matter: hands-on Majorero cheese making, a proper breakfast with mojos and homemade jams, and the chance to take home cheese you actually made. The small group size helps keep it personal, and the English instruction is called out as strong.

Skip it only if you’re not into the farm side of things. This isn’t a sit-and-watch tasting. It’s work, milking, and hands-on cheesemaking in a living setting with goats that are part of the day, not props.

If you’re in Fuerteventura and you like learning by doing, this is one of the morning activities that will stay with you longer than the beach views.