Cheese is one of Menorca’s most popular and typical products. Its production is the outcome of an ancestral tradition and one of the pillars of Menorca’s livestock-breeding and gastronomic traditions. It is made using raw cow’s milk (pasteurised only in non-artisanal processes), only filtered using a cloth, then pressed, rubbed with brine, aired and matured in more or less stable conditions in either a natural way (natural temperature and humidity levels) or controlled way. Depending on how long it is left to mature, we either get fresh, semi-cured, cured or hard cheese.
The D.O. Mahón-Menorca cheese protection of origin contains the characteristics and regulations on how to make this kind of traditional cheese since 1985. Apart from the cheeses encompassed by this brand, we can also find a wide array of artisan cheeses made from cow, goat or sheep milk on the market.