TYPE CHEESE: Semi-soft smoked goat’s milk AGING: 15 days Size: 2.5lb APPEARANCE: Caramel-colored rind with smooth ivory paste. HANDLING: Keep cool. The cheese should be allowed to breathe out of cryovac at least an hour before cutting and serving. Be sure the cheese is at room temperature before serving. When storing, it is best to keep the cheese tightly wrapped to prevent moisture loss. HISTORY: Based on the island of Fuerteventura, Grupo Ganaderos de Fuerteventura is a family-run dairy that aims to protect the strong cheesemaking tradition of the region. They work primarily with Majorero goat’s milk from local farmers. The Smokin? Goat? is made with this milk, which is naturally high in fat and protein, giving the cheese a creamy, elastic texture. It is naturally smoked over beech wood a week after production. The rind pattern evokes the palm leaves that were historically used as molds during production.