Majorero Pimenton is a firm, unpasteurized goat's milk cheese made from the Majorera breed of goats on Fuerteventura, the Canary Island closest to Northern Africa. It is coated in Pimenton, a pepper type that is frequently used in Spanish cuisine and is applied to many of the mainland cheeses. The pimenton was originally used to help protect the rind of the cheese from unwanted mold and bacteria. In this case, it gives a unique appearance to the rind and a smokey, spicy flavor to the paste. The name Majorero comes from the ancient word for a shoe made with goat's skin, "mahos," which evolved into Mahorero, the word used to describe contemporary inhabitants of the island as well as the ancient people who called Fuerteventura home before the European invasion. Most Majorero cheese production is artisanal, and over half the goat milk produced on the island is converted into Majorero cheese. The dry, pleasant climate produces a rich, fatty milk ideal for cheesemaking, and the milk is coagulated with animal rennet. Majorero Pimenton is an amazingly versatile cheese partner; it pairs well with most all white wines, sparkling wines, sherries, Cognacs, and many reds.