It gets its name from the indigenous Majorera goat, whose whole milk is used to make the cheese. One of their favorite food sources is marjoram, which contributes to a milk that is rich in butterfat and highly aromatic. An aging period of 60 days gives the cheese a compact, slightly elastic texture, while maintaining a creamy mouthfeel. It has a milky, buttery flavor with a pronounced tang in the finish. Pair with young, fruity reds like Beaujolais. Preorder only.