Cheese Making Workshop in Fuerteventura with Breakfast

Fuerteventura’s best edible souvenir starts with a goat, a bucket, and a bit of hands-on work. This Majorero cheese workshop takes you onto a working farm to feed goats, try hand and machine milking, shape fresh cheese, and pack your own creation.

I like the full farm-to-cheese process, and I like the warm, small-group feel. The Canarian breakfast, with cheese, mojos, jams, and a drink, gives the morning real local flavor. The main drawback is the early 8:00 a.m. start and the rural meeting point in Los Alares, so you need to plan your route carefully.

I also like that the experience is capped at 10 people. English guidance is available, and Elaine has earned particular praise for being friendly, clear, and fun. If you want a polished sightseeing tour, this is not it. If you want to get your hands dirty in a useful local tradition, it is a fine choice.

Key points at a glance

• Milk Majorera goats by hand and machine: You learn two different methods and see how the farm handles the work.
• Make your own fresh cheese: You press and shape the cheese yourself, then vacuum-pack and label it.
• Taste gofio with fresh goat milk: This traditional combination has been compared to Horlicks in flavor.
• Eat a Canarian breakfast: Expect a fresh cheese sandwich, a cheese board, mojos, homemade jams, and one drink.
• Small group, English option: The activity accepts no more than 10 people and is offered in English.
• Take home a personal souvenir: Your cheese can be eaten fresh or left to cure a little longer.

A working farm, not a staged tasting

The appeal here is simple: you see the cheese at every major stage. You arrive at Quesería La Casa del Queso Cabrera Pérez Llano, in Los Alares, and begin with a welcome coffee while the host explains the farm and the morning ahead.

This opening matters because the workshop is not just a cheese sampling session. You are introduced to the animals, the work, and the reason Majorero cheese matters in Fuerteventura. Majorera goats are well suited to dry island conditions, and the cheese is one of the island’s best-known products.

The setting also gives the experience a personal feel. The family running the farm is closely involved, and the animals are part of the morning rather than a quick photo stop. You might meet the farm’s friendly dog, Wolfy, who has become part of the charm for many families.

The activity includes protective clothing and work materials, including covers, tights, and gloves. That is useful for two reasons: you can take part without bringing special gear, and the cheese-making section is handled in a clean, organized way.

Feeding goats and learning to milk

The first hands-on section focuses on the goats. You feed them treats, offer hay, straw, alfalfa, grass, and herbs, and spend time close to the different herds. For children, this may be the most exciting part. A four-year-old can take part in feeding and gently patting the animals, with adult help and supervision.

Then comes milking. You are shown both manual milking and machine milking, so you can compare the old method with the equipment used on a working farm. Hand milking is less easy than it looks, and that is part of the point. It gives you respect for the daily skill and effort behind every round of cheese.

One unusual detail is the chance to taste gofio with milk straight from the goat. The flavor has been likened to Horlicks, which gives you a useful idea if you know that familiar malted taste. It is a small but memorable link between the animal, the island’s food traditions, and the finished product.

The pace should suit people who enjoy participation rather than simply watching. You are not rushed from one display to another. Still, the morning includes real farm work, so clothing that can handle contact with animals is sensible. The provided protective gear helps, but this is not a dress-up-and-stay-clean activity.

Turning fresh milk into your own cheese

After the milking session, you move into the production room. The milk you have just helped collect becomes the basis for the cheese-making part, where you follow the process step by step.

You place the fresh cheese into molds and help shape it. Weight is then added while the cheese rests in the press. This waiting period is put to good use with food and tasting, rather than leaving you standing around watching a clock.

The value of this section is that you produce something tangible. Many food tours end with a sample that disappears in a few minutes. Here, you create a cheese of your own, then return later to finish the job.

Once the cheese has rested, you vacuum-pack and label it yourself. That personal label makes the souvenir feel more meaningful than a supermarket purchase, even though the final product is still a modest piece of cheese. You can take it home to eat fresh or allow it to cure a little longer.

The activity description calls this authentic Fuerteventura cheese, while the workshop centers on Majorero cheese. Either way, the important point is that the finished item comes from the same hands-on process you have just followed, not from a prepackaged tasting plate.

Breakfast with cheese, mojos, and homemade jams

The food break is a central part of the morning, not an afterthought. You sit in the garden patio and receive a traditional Fuerteventura breakfast built around the farm’s main product.

The meal includes:

• A fresh cheese sandwich
• A local cheese board
• Canarian mojos
• Homemade jams
• One drink

Your drink choice includes coffee, tea, Tenerife wine, beer, a soft drink, or water. The inclusion of one alcoholic option gives adults some flexibility, though remember that the activity begins at 8:00 a.m. and still includes farm work afterward.

The cheese board lets you compare different flavors and textures, while the mojos add the sharp, garlicky, spicy, or herbal notes associated with the Canary Islands. Homemade jams provide a sweet contrast. This combination helps you understand how local cheese is eaten, rather than treating it as an isolated product.

The fresh cheese sandwich is practical as well as tasty. After feeding goats and trying to milk them, you will probably appreciate having something substantial. The breakfast also gives you time to sit down and talk with the guide and farm team.

One drink is included. Extra drinks cost €10 per person, so choose your included beverage with care if you think you will want more. The supplied details do not specify the full range of cheeses or jam flavors on a particular day, so expect a regional tasting rather than a fixed gourmet menu.

English guidance and a small-group pace

The workshop is offered in English, and Elaine is specifically praised for clear explanations and a friendly manner. That matters during milking and cheese production, where small instructions make the difference between understanding the process and simply copying a movement.

The group size is limited to 10 people. A small group should make it easier to hear the explanation, ask questions, and get a turn with the goats and equipment. It also suits families and couples who want a social activity without the feel of a large coach group.

The experience has received a 4.8 rating from 25 reviews, with 96 percent recommending it. Those figures suggest a strong record, but they do not remove the practical limits. The experience is short at about two and a half hours, and a small farm workshop cannot offer the same range of facilities as a full visitor center.

The tone seems particularly well suited to families. Children can feed and pat the goats, adults can try milking, and everyone gets a food-based souvenir. Couples also have a good reason to book it, since the work is shared and the breakfast offers time to relax together.

Price, timing, and what the $85.54 covers

At $85.54 per person, this is not a cheap breakfast or a simple farm visit. The price makes more sense when you count the parts included: welcome coffee, farm access, goat interaction, instruction, protective materials, breakfast, cheese tastings, and your own pressed and vacuum-packed cheese.

You are also paying for a limited-capacity activity rather than a large public attraction. If you value personal instruction and a hands-on result, the cost is reasonable. If you only want to taste Majorero cheese, buying it from a shop will cost much less.

The 8:00 a.m. start is the largest planning issue. You need to reach Quesería La Casa del Queso Cabrera Pérez Llano at 35638 Los Alares, Las Palmas. The activity finishes back at the same meeting point after roughly two hours and 30 minutes.

The booking pattern suggests people reserve about 31 days ahead on average. That does not guarantee that every date sells out, but a small group of 10 can fill faster than a standard sightseeing tour. If this is important to your holiday plans, booking early is sensible.

Confirmation is provided at booking, and the experience allows free cancellation up to 24 hours before the start time for a full refund. Changes or cancellations made less than 24 hours ahead are not accepted for a refund. The cut-off follows local time in Fuerteventura.

Who will enjoy this farm morning

I would choose this workshop for anyone who wants more than a photo and a tasting sample. You get a clear sequence: meet the goats, feed them, learn to milk, make cheese, eat breakfast, and take home the result.

It is especially suitable for:

• Families with children who enjoy animals and food activities
• Couples looking for a shared morning project
• Food-focused visitors curious about Majorero cheese
• People interested in rural life and traditional island production
• Anyone who prefers a small group to a large organized tour

The activity may be less suitable if you dislike touching animals, want a late start, or have no easy way to reach Los Alares by 8:00 a.m. The materials provided help with cleanliness, but you are still taking part in farm work.

You should also consider the short duration. The workshop gives you a strong introduction, not a full agricultural course. You will learn the main steps and participate in them, but the morning will not cover every detail of goat farming or cheese aging.

Practical tips for a better visit

Arrive ready for an early morning and wear comfortable clothes that can handle contact with goats and farm equipment. The farm provides protective materials, but practical clothing remains the safest choice.

Keep your schedule open for the full two and a half hours. The cheese needs time in the press, and the breakfast is part of the experience. Rushing away would cut short the tasting and packing stages.

If you are visiting with a young child, explain that milking takes patience. Feeding goats may come naturally, while hand milking requires more control. The farm experience includes animals and real equipment, so adults should stay close to children throughout.

If you want to bring the cheese home, remember that the final product is vacuum-packed and labeled during the workshop. The supplied information does not state how long it keeps or whether it is suitable for a particular transport method, so ask the farm team about storage before you leave.

Should you book the cheese workshop?

Book it if you want a local food experience with real participation. The strongest features are the full process, the friendly English guidance from Elaine and the farm team, the gentle goats, and the chance to take home cheese you helped make.

The price is fair when you use every part of the experience, especially the farm access, breakfast, equipment, and personal cheese. It is less convincing if you only want a quick tasting or if an 8:00 a.m. rural meeting point is difficult for you.

For families, couples, and curious eaters, I would put this near the top of a Fuerteventura food list. Just arrive on time, dress for farm work, and expect a warm, practical morning rather than a polished museum visit.

FAQ

Where does the cheese-making workshop begin?

It begins at Quesería La Casa del Queso Cabrera Pérez Llano, 35638 Los Alares, Las Palmas, Spain.

What time does the activity start?

The workshop starts at 8:00 a.m.

How long does the experience last?

The activity lasts approximately two hours and 30 minutes.

Is the workshop offered in English?

Yes. The experience is offered in English, and English guidance is provided during the activity.

How many people can join the workshop?

The maximum group size is 10 travelers.

What food is included?

Breakfast includes a fresh cheese sandwich, a local cheese board, Canarian mojos, homemade jams, and one drink.

What drinks can I choose from?

The included drink choices are coffee, tea, Tenerife wine, beer, a soft drink, or water.

Do I get to take cheese home?

Yes. You make cheese, then vacuum-pack and label your own portion before taking it home.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the activity are not accepted for a refund.