NOTICIAS
NUESTRO DÍA A DÍA

MAHON-MENORCA CHEESE COMPETITION, 2023

Regulatory Council of the Protected Designation of Origin of Cheese Mahón-Menorca announces the XXII AWARD FOR THE BEST PIECE OF CHEESE MAHON-MINORCA.

The winning cheese factories of each variety and type of cheese, that is, both the Mahón-Menorca Artesano, and the Mahón Menorca, in the semi-cured and cured variety, will receive a cash prize of €750 and a trophy.

As always, each cheese factory can present one piece of cheese in the semi-cured category and one piece in the cured category. The dairies are registered in two types:
Mahón-Menorca and Mahón-Menorca Artesano, can be presented in both categories.

The pieces of artisan cheese can be presented directly by the cheese factories or by their ripener; in any case, only one per category.

The ripeners who have treated the winning pieces will receive a diploma and the possibility of stating in their publicity the circumstance of being the winner of this contest, for a year. The hallmark of the winner of the contest, designed by the Regulatory Council, is that they can show it on their business label.

The second and third classifieds will be mentioned, which will receive a trophy, but they may not advertise or state it on their labelling.

The selection of the winners has been made by the judges of the Tasting Jury of the D.O.P. in different sessions.

The pieces of Mahón Menorca Artesano cheese have been sensorially analysed by the Tasting jury of the Regulatory Council, on Thursday 8, and Friday 9 June, at the offices of the Regulatory Council.

The pieces of Mahón Menorca cheese have been analysed on Thursday, June 15.
The participation of artisan cheese factories has been very high, of the 42 cheese factories registered on the date of the call, 35 have participated, that is, 83%.

34 semi-cured cheeses and 27 cured cheeses have been presented, a total of 61 artisan pieces.

In total, 71 pieces have been submitted to the contest, 40 semi-cured and 31 cured, jointly exceeding 80% participation.