The locally made cheese is called Mahón-Menorca and bears a DOP stamp. The stamp restricts the use of the name for cheeses that are made on the island using local cow’s milk.

Furthermore, the curd has to be treated at low temperature and salted and cured by immersion. Those methods have hardly changed over the years and local artisans have passed on the tradition from one generation to the next.

The cheese is typically made into square-shaped blocks that are then matured in local cellars. During the maturation process, the cheesemakers smear a mixture containing oil, butter or paprika onto the rind and the blocks are regularly turned.