Cheese Making Workshop in Fuerteventura with Breakfast

Goats, fresh milk, and breakfast make a fine morning. This 2-hour-30-minute workshop in rural Fuerteventura takes you from feeding and milking Majorera goats to pressing, labeling, and vacuum-packing your own cheese. I especially like the hands-on farm work and the chance to eat a proper Canarian breakfast with cheese, mojos, and homemade jams.

The small group, limited to 10 people, should keep the morning personal. English support is offered, and guide Elaine has earned special praise for her friendly, clear explanations. The main consideration is the early 8:00 am start and the rural meeting point at Quesería La Casa del Queso Cabrera Pérez Llano in Los Alares.

Key things to know before you book

• You milk the famous Majorera goats: Learn both hand milking and machine milking, then help feed the animals.
• Your cheese is made during the workshop: You shape it, press it, vacuum-pack it, and label it yourself.
• Breakfast is part of the morning: Expect a fresh cheese sandwich, a cheese board, Canarian mojos, homemade jams, and one drink.
• The group is capped at 10 people: This is a much more personal setup than a large coach outing.
• The price is $85.54 per person: That covers the farm visit, protective materials, breakfast, instruction, and your own cheese.
• You should reserve ahead: The activity is booked an average of 31 days in advance.

Why Majorero cheese is worth meeting at the farm

Fuerteventura is closely tied to goat farming. The island’s Majorera goats are known for handling dry desert climates, and their milk is the base for Majorero cheese, one of the island’s best-known food products.

That context matters. You are not simply watching someone make cheese behind a glass window. You begin with the animals that provide the milk, then follow the process through to the finished product. It gives the cheese on your breakfast plate a clear connection to the farm.

I like this sort of food activity because it explains a local tradition through work, not just tasting. You handle the milk, use the molds, and see how pressure helps shape the cheese. The result is a small edible souvenir with a story attached to it.

The farm setting also gives the workshop a relaxed, family-run feel. The owners, staff, and animals all play a role in the morning. A friendly farm dog named Wolfy even became part of one family’s fond memories, though the dog is not presented as a guaranteed feature of every visit.

Starting at 8:00 am in Los Alares

The morning begins at Quesería La Casa del Queso Cabrera Pérez Llano, in Los Alares, Las Palmas. The activity starts at 8:00 am and finishes back at the same meeting point.

You should plan your route carefully because no transportation is listed as part of the experience. The early start can work well if you want to keep the rest of the day free, but it will not suit anyone hoping for a slow holiday morning.

On arrival, you receive a welcoming coffee while the host explains the farm and the plan for the session. This first drink gives you time to settle in before the practical work begins.

The group size is limited to 10 people. That is useful here because milking and cheese-making involve equipment, animals, and close instruction. A smaller group should make it easier for you to ask questions and get a turn at each stage.

The activity is offered in English. One family specifically praised the quality of the English explanation, and Elaine was singled out for being both informative and friendly. The exact guide can vary, but the experience is designed for English-speaking participants.

Feeding and milking the Majorera goats

The first major part of the workshop introduces you to the goats. Protective materials are provided, including work covers, tights, and gloves. You learn how the animals are handled and cared for before trying the milking process.

You may begin by putting treats into the goats’ bowls. You then learn professional manual milking and machine milking. Trying both methods helps you understand the difference between the traditional human skill and the equipment used in a working dairy.

Hand milking is not as easy as it may look. One participant noted that it took some effort to get it right, which is part of the fun. You are not expected to become a professional cheesemaker in one morning, but you do get a real sense of the care and coordination involved.

The milk comes directly from the farm’s goats. One memorable part of the session can be tasting traditional gofio with fresh goat milk, a combination compared to Horlicks in one account. Gofio is a Canary Islands staple made from toasted grains, and this small tasting connects the dairy work with wider Canarian food culture.

After milking, you may help feed the different herds with hay, straw, alfalfa, grass, herbs, or feed pellets. This is a good detail for families because children can take part without needing to handle the milking equipment. A four-year-old child was reportedly happy patting and feeding the goats throughout the visit.

The animal contact is a real strength of the workshop, but you should still approach it as farm work rather than a petting zoo. The goats are part of a producing dairy, and the activity explains their care and management as well as offering close contact.

Turning fresh milk into your own cheese

Once the milk has been collected, you move into the cheese-making stage. The workshop shows you how to turn the fresh liquid into cheese, step by step, using the same basic process used at the farm.

You help place the cheese into molds. The cheese then rests under added weight in a press. This waiting period is put to good use with the food tasting and breakfast portion of the morning.

The most satisfying part comes later, when you return to the production room. Your cheese is taken from the press, vacuum-packed, and labeled by you. You leave with your own personalized Fuerteventura cheese rather than a generic shop purchase.

The cheese may be eaten fresh or left to cure a little longer. That gives you a small choice at home. Fresh cheese offers the soft, immediate result of the workshop, while additional curing lets you wait and see how the texture and flavor develop.

There is a practical limit here. You are producing one personal cheese during a short workshop, not learning every stage of commercial cheese production. Still, the experience gives you a solid look at the working process from animal to finished food.

The Canarian breakfast and cheese tasting

The food break is more than a quick snack. You receive a traditional Fuerteventura breakfast built around the farm’s main product.

The included food consists of:

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

Your drink can be coffee, tea, Tenerife wine, beer, a soft drink, or water. The combination of cheese with mojos and sweet jams gives you several ways to taste the local products.

The breakfast is served on the garden patio, offering a welcome pause after the hands-on work. The cheese board also lets you compare different products made at the farm, not just the cheese you are preparing.

I like that the tasting comes in the middle of the process, while your own cheese rests in the press. It breaks up the practical work and gives you time to sit down, eat, and talk through what you have just learned.

One extra drink costs €10 per person. Since one drink is already included, the added charge is easy to avoid if you are satisfied with coffee, water, or your chosen beverage. The included breakfast is a meaningful part of the value, not an afterthought.

What the $85.54 price really covers

At $85.54 per person, this is not the cheapest breakfast on Fuerteventura. The price makes more sense when you count everything included.

You receive a farm visit, contact with the goats, instruction in hand and machine milking, protective clothing and equipment, a cheese-making session, a breakfast, a tasting of local products, and your own vacuum-packed cheese. You are paying for participation rather than simply watching a demonstration.

The small group also matters. With a maximum of 10 people, you have a better chance of taking an active turn with the goats and equipment. A larger group could make a hands-on workshop feel more like a show, but that is not the format here.

The experience is especially good value if you enjoy food, local traditions, or family activities. It is less compelling if you only want a short farm visit or a quick tasting. The 2.5-hour duration is long enough to cover the full process, but it requires a real morning commitment.

Because the activity is booked an average of 31 days ahead, I would not leave it until the last day of your holiday. The 8:00 am start and maximum group size can limit your choices if you wait.

Who will enjoy this morning most

Families should find plenty to do. Children can feed the goats, watch the milking, try parts of the cheese-making process, and enjoy the breakfast. The activity is hands-on without requiring a full day in the countryside.

Food-focused visitors will also get a lot from it. You taste goat milk, fresh cheese, several local cheeses, mojos, jams, and a traditional grain product. It is a better way to understand Fuerteventura’s food than simply ordering cheese at a restaurant.

Couples and solo visitors can enjoy it as well, especially if they like meeting local producers. The limited group size may create a friendly setting, and the practical work gives everyone something to do.

You should think twice if you dislike animal contact, early starts, or farm environments. The morning includes milking and feeding, so it is not a passive sightseeing stop. Protective materials are supplied, but you are still taking part in real dairy work.

Practical details that affect your decision

Confirmation is provided at the time of booking. The meeting point is the farm in Los Alares, and the activity ends there as well.

The tour is offered in English and has a maximum of 10 people. No transportation is listed, so you need to arrange your own way to the farm. Since the start time is 8:00 am, check the drive and arrival plan before paying.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations or changes made less than 24 hours ahead are not accepted for a refund.

The exact order of small activities may vary. The central flow remains the same: welcome coffee, farm introduction, goat care and milking, cheese production, breakfast and tasting, then packing and labeling your cheese.

Is the Fuerteventura cheese workshop worth booking?

I would book this if you want a local activity with real participation. The best parts are the direct connection between goats and cheese, the small group, the excellent English support, and the breakfast that lets you taste the farm’s products in several forms.

It is particularly suitable for families, food lovers, and anyone who prefers a working farm to a standard sightseeing stop. The early start is the main nuisance, and the rural meeting point means you must plan your own arrival.

For $85.54, you get more than a tasting. You spend the morning learning, making, eating, and leaving with a labeled cheese of your own. If that sounds better than another ordinary beach morning, reserve ahead.

FAQ

Where does the cheese-making workshop start?

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

What time does the activity begin?

The workshop starts at 8:00 am.

How long does the experience last?

It lasts approximately 2 hours and 30 minutes.

Is breakfast included?

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

What drink can I choose?

You can choose coffee, tea, Tenerife wine, beer, a soft drink, or water. Additional drinks cost €10 per person.

Do I get to take cheese home?

Yes. You make an authentic Fuerteventura cheese, then vacuum-pack and label it yourself to take home.

How many people can join the workshop?

The activity has a maximum of 10 participants.