This name controlled, unpasteurized goat milk cheese comes from the Spanish island of Fuerteventura in the Canary Islands. It is there where the Majorera goat is bred and produces the milk for this cheese. These small cylindrical shaped cheeses are coated in pimenton, a paprika spice that is also produced in the region. Aged for about two months, the cheese develops an almost smoky and spicy flavor that pairs beautifully with light red wine.