| Types and characteristics |
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The Mahón-Menorca variety is a pressed paste cheese, with rounded edges and corners ans parallelepiped shape. To make this cheese, we use milk that is freshly milked from our cows.
In line with the regulation stipulated by the D.O.P. (Protected Denomination of Origin), the cheese is producted and matured exclusively in Minorca according to ancestral procedures.
The wind, humidity and the light of Minorca -Island that was declared a Biosphere Reserve by UNESCO- also play a part in the unmistakable flavour of our cheese.
 1. Mahón-Menorca cheese: made from milk that has undergone some kind of preservation treatment, such as refrigeration and/or pasteurixation. 2. Artisan Mahón-Menorca cheese: made from freshly-milked raw milk that has not undergone any kind of preservation treatment.
To comply with the deegre of maturity, the D.O.P. sets out the following varieties:
 • TENDER Smooth. Its' colour is white-yellowish with a barely developed rind an is tender and elastic. The aroma is lactic and similar to butter; it has a lighty sharp flavour which is characteristic of Mahón-Menorca cheese. (21-60 days).
 • SEMI-CURED Characteristic and unmistakeable. The rind is an orangey colour or brownish-grey if it is a farmhouse cheese. It has a firm texture and is easily sliced and it is a yellowish/ivory colour. It has a variable number of small holes, distributed irregularly. The lactic taste and aroma is stronger and is reminiscent of butter and toasted nuts (hazlenuts). It has a medium taste and has developed thy typical Mahón bouquet (2-5 months).
 • VINTAGE OR MATURE A delicay for cheese lovers. Its' texture is firmer and harder; it is less elastic and in an advanced curing state. It is brittle and flackes when sliced. The taste and aroma are very developed, complex and intense. It has a broad taste. It reminds one of matured wood, tanned hide or maturing cellar. Normally it gives off a piquant impression. (More than 5 months). |