A tasting tour of Majorero cheese, olive oil and mojo

This is Fuerteventura's farm food in five hours, tasted where it is made. The operator collects you from outside your hotel in the south of the island and drives a group of no more than 16 to the fincas, with a guide at each stop and tapas at each farm. First the prickly pear, the cactus fruit: you hear how it is used and taste the jam made from it. Then a live cooking demonstration of green mojo, the Canarian garlic sauce, which you learn to make. At an olive farm the host explains how olives are grown and pressed on Fuerteventura, and you taste the island's extra virgin oil. The day ends with the Majorero goat and its cheese: the itinerary names Quesería Caprarius, a goat cheese dairy, and keeps one more stop a secret.

The cheese is the reason to come. Queso Majorero has had a protected designation of origin since 1996, one of the first for a goat's cheese in Spain: the Canary Islands government approved its rules on 16 February that year, and Spain's official gazette published the ministry's ratification on 14 September. It is made from the full-fat milk of the Majorera goat, one of the three native Canary breeds, with up to 15% sheep's milk allowed. The wheels weigh 1 to 6 kg, and the semi-cured and cured ones are rubbed with olive oil, paprika or gofio, the toasted grain flour of the islands, which colours the rind. The operator says the cheeses on the tour have won international awards, and suggests a glass of red wine with them.

The listing includes the pickup, a professional guide, the guided tours of the farms, the tapas and water. It asks you to bring water, sunscreen and a hat, and does not allow sandals or flip-flops, since you walk on farm ground. One change this year: after several small harvests, the olive farm said it would sell none of its own oil from February to September 2026, and serves a local extra virgin oil from another farmer for the tasting instead.

It takes five hours, door to door. On 26 October 2026 it cost from 85 euros on GetYourGuide, with free cancellation up to 24 hours before and the option to reserve now and pay later. It must be booked at least 10 hours ahead, and GetYourGuide marked it as likely to sell out.

Of the food and farm experiences on Fuerteventura that we compared on GetYourGuide on 26 October 2026, this one has the most reviews and one of the highest scores: 4.9 from about 490, with the guides scored 5.0 and the transport and value for money 4.9 each. It is also the only one that puts the island's whole larder on one table: cactus, mojo, olive oil and cheese, with the driving done for you.

Two rivals suit some readers better. Artisan Goat's Cheese Making at Local Farm (5.0 from about 130 reviews, from 75 euros) is a 2.5-hour, hands-on morning at a goat farm at Los Alares, in Antigua, in the middle of the island: you milk, make your own fresh cheese, eat a Canarian breakfast and take your cheese home. It is the better choice if you are staying in Corralejo, Caleta de Fuste or Puerto del Rosario, if cheese is all you want, or if you use a wheelchair, since GetYourGuide labels it wheelchair accessible. With a hire car, the combined ticket to the Museo del Queso Majorero in Antigua, the Salinas del Carmen salt museum and the windmill centre costs from 12.50 euros (4.5 from about 170 reviews). And if you would rather see the island than eat it, The island in a day covers the whole island in a minibus of eight.