The Cheese of Menorca: A Taste Carved by Wind and Sea

There are flavours that tell the story of a place more clearly than words. In Menorca, that flavour is cheese — rich, buttery, touched with the tang of the sea breeze, and as much a part of the landscape as the dry-stone walls that crisscross the green fields. Queso Mahón-Menorca, the island’s famous cheese, is not just a world-renowned delicacy — it is a living tradition, a taste shaped by centuries of island life, salt-laden winds, and the proud hands of local artisans.

A Legacy Rooted in the Land

The history of cheese on the island dates back to prehistoric times, as suggested by the remains of ceramic utensils used in its production from 2000 BC. Written documentation exists from the 5th century AD that refers to cheese consumption on the island, and Arab documents from the year 1000 highlight the excellence of Menorcan cheese.

Its foreign trade was already significant in the 13th century, however it was during the period of British rule in the 18th Century that it experienced a considerable boost, giving rise to its name Mahón, after the port from which the product was shipped. In 1985, it obtained the Designation of Origin, and its Regulatory Council was established. In 1997, the protected name was expanded to "Mahón-Menorca."

The process of making Mahón-Menorca cheese (formatjat in the local language) has remained unchanged for a long time in all Menorcan estates (known locally as llocs), where it is made following very ancient practices. Overall, it is determined by a series of operations that have been passed down from father to son, mother to daughter, and their correct application defines and creates authentic Mahón-Menorca cheese, although some modifications have recently been incorporated, as advised by current technological advancements.

At Subaida's 350-hectare estate, they produce cheese from two breeds: the Friesian cow of Dutch origin, which has a high milk production, and the ‘Vermella’ cow of Menorca, of red clay color, is smaller in size and produces more fatty milk.

Protected Designation of Origin

A product with a Protected Designation of Origin means it is closely linked to the geographical area in which it is produced: the island of Menorca. Geographical and climatic conditions or characteristics (soil, temperature, humidity, light, etc.), along with human factors (production process and traditional ripening practices), decisively influence the final characteristics, aroma, and flavor of Mahón-Menorca cheese.

Livestock farming on single-family farms, with the land divided into plots by a multitude of dry-stone walls so the livestock can graze freely, shapes the characteristic landscape of the Menorcan countryside and has helped maintain the ecological balance that has made it possible for Menorca to be declared a Biosphere Reserve by UNESCO.

The Flavour of Place

What sets Menorcan cheese apart is its unmistakable sense of place on the palette. The island’s cows, grazing on pastures enriched by mineral-rich soils and sea-spray, produce a milk subtly imbued with salinity. It is this milk that forms the base of Mahón-Menorca cheese, giving it its signature tang and buttery depth.

Traditionally made from raw cow’s milk, the cheese is pressed and shaped by hand, then salted and rubbed with paprika or olive oil, giving the rind its warm, rust-coloured glow. Inside, the texture ranges from soft and creamy in young cheeses (tierno), to firm and crystalline in aged versions (curado and añejo). The flavours deepen with time — from smooth and mild to sharp, nutty, and complex, with hints of caramel and spice.

Mahón-Menorca Cheese: Made with milk that has undergone some preservation treatment, such as pasteurization. Molds can be used to shape it.
Artisan Mahón-Menorca Cheese: Made with raw milk from the farm itself, using a "fogasser" (cotton cloth) to shape it.

Protected and Celebrated

In 1985, Queso Mahón-Menorca earned Denomination of Origin (DOP) status, recognising its unique identity and safeguarding its traditional methods. Only cheese produced and matured on the island, following strict guidelines, carries this mark of authenticity.

Today, nearly 30 dairies and family-run farms continue the craft, from larger producers to small formatgeries, where the process remains beautifully hands-on. At places like Sant Patrici and Subaida, visitors can witness cheesemaking up close, meet the farmers, and of course, taste the results — often accompanied by local wine and Menorcan sobrasada (specialty cured meat from the island).

Above: artisans hard at work at Sant Patrici estate, near Ferreries

Menorca's Cheese Tasting Trail: Where to Savour the Island’s Best

Sant Patrici (Ferreries) - The farm produces award-winning aged cheeses using raw milk, with deep, complex flavors. Tours are by appointment, and their shop is a treasure trove of local delicacies, not to mention the grounds are gorgeous and they also produce wine! Guided tours with cheese and wine tasting are available, with advance reservation required.
Binissues: Enjoy a family-friendly experience of Menorcan cheesemaking using traditional techniques and utensils. Also includes a visit to the houses and museums of Binissuès. Every day at 11 a.m, make a reservation in advance on their website.
Subaida (Alaior): A family-run farm that offers guided tours through every step of cheesemaking — from milking to maturing. Don’t miss the tasting session, where you can try cheeses aged from 3 months to over a year, paired with house-made sobrasada and wine.

An Island Experience for the Senses

No trip to Menorca is complete without tasting its cheese in its many forms:

Sample slivers of young and aged Mahón-Menorca cheese at market stalls in Mercat des Peix in Mahón or Mercat Municipal in Ciutadella.
Pair aged cheese with sweet figat (fig jam) and almonds at a countryside picnic, under the shade of an olive tree.
Take a tour of a working dairy farm (see below), watching milk become curd, curd become cheese — and cheese become a revelation on your tongue.

In restaurants, look for al queso de Mahón dishes: Menorcan cheese shaved into salads or served simply with rustic bread and local olive oil.

More Than a Cheese — A Reflection of Menorca

Like the island itself, Mahón-Menorca cheese is shaped by the elements — the fierce tramuntana wind, the fertile land, the rhythm of farm life that still beats strong here. It is a taste that lingers, not just on the palate but in the memory, inviting visitors to take a piece of Menorca’s soul home with them.

From farmstead to table, from ancient tradition to modern delight, Menorca’s cheese is more than food — it is the flavor of the island, carved by wind and sea, and shared with joy.