If Menorca had a taste, it would be its Mahón-Menorca cheese, protected by a Designation of Origin. Pressed, made from cow’s milk, it’s recognisable by its square shape and orange rind (traditionally rubbed with oil and paprika).
From soft to aged
- Soft: mild and buttery, a good place to start.
- Semi-cured: the perfect balance and the most versatile.
- Cured and aged: intense, salty, with tiny crystals; to enjoy slowly with a good local wine.
Where to enjoy it
Look for it in the island’s markets and cheese shops, and on any good Menorcan table. A piece of aged cheese, bread and a sea view: few luxuries are this simple and this local.