Majorero Cheese Museum

The terrace looks out across the cactus garden, a patch of green set against the dry interior of the island. The museum fills manor-style buildings beside a restored windmill, and the route through it runs in three parts: two on the history of Fuerteventura, the last on Majorero itself, the goat's cheese made on the island under a protected designation of origin. Panels, photographs, displays and videos carry the story.

The tasting is the part worth adding. It costs extra, covers the local cheeses and finishes with a local digestif such as honey rum. A second garden, the shop and the café share the site, so the windmill and the gardens come in the same visit.

• There are no live cheesemaking demonstrations and no free samples; the process is told through panels, displays and videos.
• The cheese tasting costs extra and comes with a local digestif such as honey rum. Book it in advance.
• The café sits in a round volcanic-stone building with no sign outside. The menu is short: coffee, pastries, cheesecake, sandwiches and cheese boards.
• Cheese is sold at the ticket desk, which doubles as the shop, alongside souvenirs and local crafts.

The museum sits on the main road just outside Antigua. Car parks lie about 105–116 m away in a straight line, and there is free street parking as well. The bus stop named Museo Queso Majorero is about 88 m away. The visit starts at the ticket desk, which doubles as the shop; from there the museum buildings, the gardens and the windmill are all on one site, linked on foot.

Best: a dry morning, when the light is softer on the cactus garden and the terrace.

Avoid: rainy days and the middle of a sunny day.

The gardens, the terrace and the windmill are all outdoors, so rain cuts into the visit, and a cactus garden in the island's dry interior offers little shade at midday.