Cheese is an essential ingredient on the Minorcan table. Each variety (mild, medium mature and mature), is used for different and original gastronomic purposes.

 

For example, slices of vintage cheese go together perfectly with dried fruit and nuts and many fresh fruits, especially grapes. It is also excellent for cooking au gratin dishes, such as pasta, prawns or seafood, or served with a piece of bread with figs.

 

The more buttery medium mature cheese has great flavour eatn by itself but also when served with toasted bread and bread spread with tomato. It is also delicious when mixed with salads or dried fruit and nuts, such as walnuts and dates. As for desserts, when served with marmalade it is called jaleo.

 

Mahón-Menorca cheese is widely used in cooking. It is a gastronomic treasure for making sauces, for garnishing meat, fish and especially vegetables (aubergines or tomatoes), or for making stuffed dishes (cannelloni or peppers).

 

It can also be mixed with breadcrumbs for breaded dishes and is delicious in confectionary and baking products such as ice creams and pashies.