Cheese made in an artisanal way on the farms of Menorca, It is obtained from raw cow's milk and raw sheep's milk from the farm itself. During the final stage of production, the pieces rest in our own maturation cellars, for a period of between six and nine months. Maturation: 2-5 months Approximate unit weight: 2,500kg
The rind of this artisan cheese is brown in color. With a firm texture and easy to cut, its ivory-yellow paste has a variable number of small eyes, irregularly distributed. With more developed milky aromas and flavors, with certain hints of butter and toasted nuts (hazelnuts), of medium persistence on the palate, it has developed the typical bouquet of Mahón-Menorca (maturation: 2–5 months).
Semi-cured cheese, very soft and creamy, perfect as a starter. Ideal for tapas or for grilling briefly, seasoned with oregano or sobrasada, and served with thin toasts.
Cheese handcrafted on the agricultural farms of Menorca, made from raw cow’s milk from the farm itself. During the final stage of production, the wheels rest in our own aging cellars for a period of over 10 months. With a firm and very crumbly texture, a highly developed buttery dairy flavour predominates, slightly tangy, with notes of the aging cellar and olive oil, and a long-lasting taste on the palate. Approximate weight per unit: 0.600 kg.
Spreadable cheese made with cheese and Menorcan gin. Ingredients: raw cow's milk, salt, rennet, lysozyme (derived from eggs), chloride calcium, virgin olive oil, gin and lactic ferments. Allergens: milk, lysozyme Store refrigerated <8ºC. It is recommended to remove it from the refrigerator 10 minutes before consumption.,[gluten-free]
Cured Mahón cheese, one of the best Spanish cheeses made with raw cow’s milk. Flavor intensity: medium-strong Pairing: young red wines, fresh and dried fruit. Maturation time: minimum 5 months. Origin: Spain (Balearic Islands) Approximate unit weight: 0.620 kg
Semi-soft cheese made with pasteurized milk. It contains a high percentage of milk from a Jersey breed cow, which attributes greater creaminess and soft texture. The naturally developed bark presents tones ranging from yellow to pink. Without preservatives or additives. Ingredients and additives: pasteurized cow's milk, lactic ferments, preservative: egg lysozyme; rennet, salt. In crust: olive oil. Crust edible. Allergens: milk, lysozyme
Cheese made with pasteurized cow's milk with semi-soft paste, flavor intense and slightly salty, it is characterized by blue-green veins characteristics produced by the type of fungus developed in its preparation and maturation. Ingredients and additives: pasteurized cow's milk, lactic ferments, preservative: egg lysozyme; rennet, blue mold cultures, salt. In bark: olive oil. Edible bark. Allergens: milk, lysozyme
Cured Mahón cheese, one of the best Spanish cheeses made with raw cow's milk. Flavor intensity: medium-strong Pairing: young reds, fresh and dried fruit. Maturation time: minimum 5 months. Origin: Spain (Balearic Islands). Approximate weight: 2,250kg
Cured Mahón cheese, one of the best Spanish cheeses made with raw cow's milk. Flavor intensity: medium-strong Pairing: young reds, fresh and dried fruit. Maturation time: minimum 5 months. Origin: Spain (Balearic Islands). Approximate unit weight: 0.310kg
