The Mahón-Menorca Cheese Route
Mahonés cheese is one of the most recognized food products in Menorca. It is also an artisan product that continues to be produced as in the past and one of the most characteristic flavors of Menorcan gastronomy that has had a Protected Designation of Origin since 1985.
There is evidence that Menorcans already made their own cheese in prehistoric times, in 2000 BC. There are also 11th century Arab manuscripts that speak of the excellence of the cheese that is made on the Island.
In the 13th century, Menorca cheese was already exported to other areas and during the 18th century, in the midst of British domination, it experienced significant growth and coined the name of Mahón Cheese, since it was labeled with the seal of the port that issued the product.
Made with milk from the island’s cows, Mahón-Menorca cheese has a unique flavor brought about by the sea breeze, which salts the pastures to give it that unmistakable touch.
Its production process has remained unchanged in the rural farms of Menorca, els llocs.
True to its origins, with a recipe handed down from generation to generation, Mahón Cheese today also incorporates all the required sanitary controls and incorporates some technological advances that allow for production on a larger scale.
However, there are still llocs where small-scale production is carried out in a completely artisanal way, respecting all its natural maturation processes.
These farms can be visited and purchased there the freshest pieces of cheese and flavors, purchased directly from the producer. These llocs are Santa Catalina, between Maó and Fornells; Hort Sant Patrici in Ferreries; and S’Arangí in Es Mercadal. That is why our proposal to visit Menorca on a rental motorcycle is today this tasty Cheese Route.
You can also opt for guided tours of the Cooperativa Coinga (Alaior), the most important producer in Menorca. There gastronomic workshops, tastings and other activities related to this jewel of Menorcan cuisine are held.