Goat milk, cheese, and breakfast in two hours. On a working farm in Fuerteventura, you’ll learn how Majorero cheese is made from milking to pressing, then finish with a classic Canarian breakfast and a take-home cheese you made yourself.

I love that this isn’t a watch-and-leave experience. You’ll do real tasks, with protective gear provided, including milking (by hand and machine), shaping fresh cheese, and vacuum-packing it at the end. And I also love that the meal isn’t generic: you get a cheese sandwich, a local cheese board, mojos, and homemade jams, plus a drink of your choice.

One thing to consider: the workshop starts early, at 8:00 am, and it’s hands-on farm work. If you don’t like getting involved (or you hate early mornings), this may feel like more effort than you want.

Key Highlights You’ll Care About

• Full process, not a demo: milking, molding, pressing, then vacuum-packaging and labeling your own cheese
• Small group feel: capped at a maximum of 10 travelers, so you’re not lost in a crowd
• Breakfast built around local cheese: fresh cheese sandwich, cheese board with mojos and homemade jams, plus one included drink
• English instruction: the experience is offered in English, and the explanations are clear and friendly (including guides like Elaine)
• You leave with edible proof: your cheese comes from the press and goes home with you, packed and labeled

Where This Fuerteventura Workshop Really Fits on Your Trip

Fuerteventura is often judged by beaches first. That’s fair. But if you want one day that feels more like daily life on the island, this cheese-making workshop is a strong move.

You’re heading to a traditional farm setting where you’ll see why Majorero cheese is so tied to the island’s landscape and goatherding culture. The goats are famous for desert-climate resilience, and that’s not just a marketing line—it affects how the farm operates and what gets produced. You’ll get the “why” while doing the “how,” and that makes the whole morning click.

At $85.54 per person for about 2 hours 30 minutes, you’re not paying for a spectacle. You’re paying for participation, instruction, and the fact that you take something home that’s directly connected to your work.

And with a 4.8 rating and 96% recommendation, you’re not stepping into a gamble. This one is consistently loved for being friendly, practical, and genuinely hands-on.

The 8:00 AM Start: Farm Time, Not Museum Time

The day begins at 8:00 am at Quesería La casa del Queso cabrera PérezLlano, in Los Alares (Las Palmas, Spain). The session ends back at the same meeting point.

You’ll start with a welcome coffee while your host introduces the farm and the plan for the morning. This early start matters in two ways. First, it gives you enough time to do the full workflow—milking, cheese-making steps, a proper breakfast break, then packaging. Second, it makes the farm experience feel like morning farm life, not a staged afternoon activity.

Also, the time window is short enough that you still have plenty of daylight left afterward. It’s a good fit for planning a beach afternoon or a relaxed second part of the day in town.

Meeting the Goats: Gear, Treats, and Respect

The workshop is built around the goats. You’ll see them up close, and you’ll learn how the farm cares for them as part of producing milk for cheese.

One of the most praised parts is how protective gear is provided so you can participate in a sanitary, guided way. You’ll be wearing farm-suitable clothing—work covers, tights, gloves, and other materials are included. That’s not just for comfort. It helps you take part without feeling like you’re guessing your way through the messier parts of farm work.

You’ll also learn how the feeding and handling works. In one example, participants started with treats placed into bowls for each goat, then took turns milking—first by hand and then with a machine. That “hands-on with guidance” approach is what makes this more than a quick photo stop.

A friendly farm vibe shows up repeatedly in accounts of the experience. People described the family running the farm as welcoming, and even mentioned meeting a small dog named Wolfy, who adds to the farm atmosphere. If you love animals and don’t mind a bit of noise and movement around you, you’ll probably feel right at home.

Milking Lessons: Hand, Machine, and the Desert-Climate Story

After the welcome and orientation, you’ll cover milking techniques using both manual and machine approaches. This is one of the best learning points of the workshop because it shows two realities at once: tradition and practicality.

Majorero goats are highlighted as being especially suited to desert climates, and that shapes what you’re seeing on the farm. Instead of treating milk production as something abstract, you’ll understand that the goats’ strengths are part of the whole system.

The instruction is also practical. You’re shown what to do and then given a chance to do it. In one account, the process included milking techniques, then immediate steps that move the milk toward cheese-making. That flow is important: it helps you connect cause and effect, not just memorize steps.

If you’re worried about “Can I do this?”—don’t. The workshop is small (up to 10), and the guidance is repeatedly described as friendly and clear. On English sessions, the explanation is often handled with care; one guide named Elaine was praised for being informative and super friendly, which matters when you’re learning hands-on tasks.

Making Your Own Fresh Cheese: Molds, Pressing, and Timing

This is the heart of the morning. You’ll move from milking into cheese production steps that feel like a real cheesemaker workflow.

You’ll create cheese in molds, then work through resting and pressing. One review described adding weight during the resting/pressing phase, then moving into a sit-down tasting and accompaniment break before packaging. Even when the exact order varies slightly day to day, the pattern is consistent: you do the work, the cheese rests and develops, then you come back to the next step.

What I like here is that you’re not stuck watching someone else. You’re participating in the physical “make” part, and that makes the cheese you take home feel earned.

Once your cheese has rested in the press, you’ll return to the production room to vacuum-pack and label your creation. That final step is small but memorable. You’re taking a product that you can identify—because you labeled it.

Also, because it’s a fresh cheese workshop, you get a strong sense of how timing matters. If you’ve only ever bought cheese wrapped in plastic at home, this helps you understand why fresh cheese tastes different and why cheesemaking has a rhythm.

The Canarian Breakfast Break: Mojos, Jams, and Local Cheese

Midway through the experience, you take a break for breakfast in a garden patio setting.

The included menu is straightforward but very Canarian in spirit:

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

This break does two jobs. It gives you a chance to recover after milking and shaping work. And it lets you taste the island’s flavors in a way that connects back to what you made. You’re eating local cheese right in the place where it’s produced, with mojos and homemade jams that fit naturally with the dairy.

If you’re the type who wants to understand a culture through food, this part is where it clicks. The mojos and jams aren’t just side items—they make the cheese board feel like a full Canarian snack, not an afterthought.

Taking Home Your Cheese: What You’ll Actually Do With It

You leave with your own cheese vacuum-packed and labeled by yourselves. It’s a real edible souvenir, not a trinket.

In one account, the cheese was described as something you could eat fresh or cure a bit longer, depending on how you planned to use it. Vacuum packing also helps you transport it safely back to your accommodation.

Practical tip: plan to store it as soon as you can after the workshop. You’ll likely be heading straight into the rest of your day, so have a cooler bag or reliable fridge plan if your schedule allows. (Your workshop team will give guidance on handling, but bringing the basics makes the day smoother.)

And if you’re traveling with food lovers, this take-home item is a great “I did this” gift idea—something that tastes like Fuerteventura.

Small Group Size and English Instruction: Why That Matters

This workshop is capped at 10 travelers. That small number affects your experience in a big way. You get time with the host, help when you need it, and less standing around waiting your turn.

Language also matters. This is offered in English, and the teaching is described as superb and clear. When you’re learning a hands-on process—milking, molding, pressing, and then packing—good communication is what turns confusion into confidence.

It’s also a good sign that people talk about the hosts and family as friendly. You’re not being processed. You’re being taught.

Materials, Comfort, and the Physical Reality

Comfort-wise, the experience includes materials like work covers, tights, and gloves. That’s a helpful detail because you’ll be doing tasks that would be harder (and messier) in regular clothes.

The activity is sanitary and guided, not chaotic. You should still expect some farm-work effort—milking takes coordination, and shaping cheese is hands-on. If you’re coming straight from a hotel with stiff shoes and no patience for early mornings, you’ll feel the adjustment. But if you’re okay with getting involved, the work becomes part of the fun.

One more point: bring a mindset that this is a family-run operation, not a factory tour. The tone tends to be personal, and it’s why people remember the animals and the people, not just the steps.

Price and Value: Is $85.54 Worth It?

At $85.54 per person for roughly 2 hours 30 minutes, the value comes from three things working together:

1. You participate in the process: milking by hand and machine, shaping cheese, and doing the finishing steps (vacuum packing and labeling).
2. You get a full local breakfast: sandwich, cheese board, mojos, homemade jams, and one included drink.
3. You take home an edible product made from your session, not just a tasting portion.

Could you buy Majorero cheese for less at a shop? Sure. But you wouldn’t get the “how it’s made” context that turns buying into understanding.

And extra drinks aren’t included beyond the one you choose. Additional drinks cost €10.00 per person, so if you like pairing food with drinks, decide in advance what you want as your included option.

Who Should Book This (and Who Might Skip It)

This workshop is ideal if you:

• Want hands-on food travel that goes beyond tasting
• Love animals and don’t mind farm mornings
• Enjoy learning food craft with clear English instruction
• Want an authentic Fuerteventura souvenir you actually eat

You might skip it if you:

• Hate early starts (8:00 am is the deal here)
• Prefer tours with minimal physical involvement
• Want a long sit-down culinary experience only (this is active work, then breakfast)

That said, it’s not overly technical. You’re taught steps and guided through the workflow. If you can follow instructions while holding a few tools and doing milking practice, you’ll be fine.

Should You Book This Majorero Cheese Workshop?

I think this is a strong yes for most people doing Fuerteventura for more than beaches.

If you want a morning that feels like local life—goats, milk, cheese, and then a Canarian breakfast—you’ll get it in a compact 2 hours 30 minutes. The small group size helps, and the English instruction is praised for being easy to follow. Best of all, you’ll take home a labeled cheese you made yourself, which turns the day into something you can savor later.

If you’re an early-morning person and you enjoy getting involved, book it. If not, consider a later food option. But if your goal is authentic, farm-based, taste-and-do travel, this workshop delivers.

FAQ

How long is the cheese making workshop?

It’s approximately 2 hours 30 minutes.

What time does the workshop start?

The start time is 8:00 am.

Is the workshop offered in English?

Yes, it’s offered in English.

What’s included in the breakfast?

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

Do I take home the cheese I make?

Yes. Your cheese is taken from the press, vacuum packed, and labeled by you, and you take it home.

Does the workshop provide protective gear or materials?

Yes. The work covers, tights, gloves, and other materials are included.

Can I cancel and get a refund?

Yes. You can cancel for a full refund up to 24 hours before the experience’s start time. If you cancel less than 24 hours before, the amount paid is not refunded.

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