Mahon-Menorca P.D.O. cheeses are pressed paste cheeses, paralepipedic in shape, with rounded edges and corners, and have the natural flavour of our island, which has been declared a Biosphere Reserve by UNESCO.

To make them we use milk from cows in Menorca and a method of ancient tradition (included in the Regulations of the P.D.O.).

Afterwards, the wind, humidity and light of Menorca are responsible for giving our cheeses their peculiar, intense and unmistakable flavour, which has become the attribute most valued by consumers.

Within the framework of the P.D.O., two types can be distinguished. Both have in common the same basic processes, but with these differences that affect the characteristics of the final product:

Mahón-Menorca cheese: Made with milk that has undergone some kind of conservation treatment, such as pasteurization. Molds can be used to shape it.

Artisan Mahon-Menorca Cheese: made with raw milk from the farm itself and using the “fogasser” to shape it.