Queso Mahón-Menorca

Queso Mahón-Menorca is a pressed, uncooked cow's milk cheese produced exclusively on the island of Menorca, Balearic Islands. It is made from milk of Friesian, Mahón or Minorcan, and Brown Alpine cows, with a permitted addition of Minorcan ewe's milk. The cheese is square-based in form, with a compact rind and firm-textured paste, and is sold in blocks weighing between 1 and 4 kg.

About this designation

Queso Mahón-Menorca holds PDO status, registered under file number PDO-ES-9083 with eAmbrosia identifier EUGI00000012959, with EU protection dating from 21 June 1996. The protected name as registered is Mahón-Menorca. The entire island of Menorca constitutes the delimited production and processing area; no milk sourced outside this area may be used. The specification permits milk from Friesian, Mahón or Minorcan, and Brown Alpine cows, with up to 5% Minorcan ewe's milk. Coagulation must last at least 30 minutes at a temperature of 30 to 34°C, and brine salting may continue for up to 48 hours. Cheese made from fresh milk must be matured for at least two months. The cheese takes a square-based block form, with a compact rind and a firm-textured paste, and is produced in weights of 1 to 4 kg. All milk must come from farms registered with the Consejo Regulador de la Denominación de Origen Protegida Mahón-Menorca, and processing and maturing must take place in registered facilities under that body's control. Products are certified by numbered labels issued by the Consejo Regulador, which also authorises all labelling. The specification attributes the cheese's distinctive character to Menorca's Mediterranean climate, humid conditions, abundant rainfall, and the reliance of cattle on local forage plants, combined with traditional local cheese-making techniques.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-ES-9083 (eAmbrosia identifier EUGI00000012959).
• The entire island of Menorca is the delimited production and processing area; no other territory is permitted.
• The specification allows up to 5% Minorcan ewe's milk alongside cow's milk from Friesian, Mahón or Minorcan, and Brown Alpine breeds.
• Each certified cheese carries a numbered label issued by the Consejo Regulador de la Denominación de Origen Protegida Mahón-Menorca.

Tasting notes

Balearic Menorcan cow's milk pressed cheese, distinctive square-shaped block from cloth-pressing technique, aged 21+ days for Tierno through 10+ months for Curado. Bright orange-red rind (often paprika-and-oil rubbed for Reserva), ivory paste evolving from white-cream (Tierno) to amber (Añejo), firm dense texture, characteristic salty-tangy flavor with sea-salt-air influence — distinctive Balearic terroir.

HoReCa use

Queso Mahón-Menorca is used on Mallorcan-Menorcan cheese boards, in salads with extra virgin olive oil, and alongside regional preparations; it is paired with Cava and regional white wines.

Packaging

• square-block-2-4kg
• wedge-vacuum-300g
• wedge-vacuum-150g
• cubed-pack-200g