s'Aturadeta — La parada que lo tiene todo | Menorca
Mahón-Menorca PDO Cheese | Mild, Semi-cured, Cured and Artisan — s'Aturadeta
Mahón-Menorca PDO cheese, artisan cured with paprika rind, made from Menorcan cow's milk PDO Mahón-Menorca
Mahón cured cheese — main view s'Aturadeta shop — atmosphere Mahón cheese — detail
Menorca cheeses · PDO

Mahón‑Menorca Cheese
Protected Designation of Origin

The most iconic cheese of the Balearic Islands. Made from Menorcan cow's milk, shaped using the traditional fogasser cloth and aged with olive oil and paprika.

PDO since 1985 Km 0 · Menorca Free vacuum-packing

Add it to your gourmet basket

Choose your favourite varieties and build a personalised basket with the best of the island.

Build my gourmet basket or buy it directly in store
Four maturations

The same cheese, four experiences

Ageing time completely transforms the character of the cheese. From the freshness of mild to the intensity of aged.

21d

Mild

White to pale yellow, very thin rind. Gentle, creamy, fresh-milk aroma with a slightly acidic edge. The most versatile in the family.

21–60 days
3m

Semi-cured

Unmistakable orange rind. Firm paste, easy to slice. Buttery flavour with toasted nut notes. The firm favourite in Menorcan households.

2–4 months
7m

Cured

Firm and compact texture, less elastic. Complex, intense and lingering flavour. For those who want real character in every wedge.

5–9 months
+12m

Aged

Crumbly, it flakes when cut. Powerful, salty flavour with notes that go far beyond milk. A collector's piece.

+12 months
Mahón-Menorca cheese — artisan production on the island
The story

A cheese with 5,000 years of history

Cheese-making utensils found in Menorca date back to 3,000 BC. This is no exaggeration: this cheese has been made the same way for thousands of years.

The key lies in the milk. Menorcan cows graze freely on farmland divided by parets seques — the dry-stone walls that define the island's landscape. Those pastures, swept by the tramuntana and with a hint of salt from the sea, give the milk a unique character.

Traditional shaping is done with the fogasser, a cotton cloth that wraps the curd and gives it its square shape with rounded edges. Then comes brining, airing and ageing — with periodic turning and the rubbing of olive oil and paprika that produces that unmistakable orange rind.

Who makes it

Our producers

We work directly with the finest dairies on the island, with no middlemen.

S

Subaida

Es Mercadal

A historic estate with over 200 Friesian cows. Artisan raw-milk cheese made and aged on the farm itself, generation after generation.

C

Coinga

Alaior

A cooperative founded in 1966 with over 80 member farms. The most internationally awarded Mahón-Menorca cheese.

B

Binigarba

Ciutadella

Artisan dairy on an 18th-century estate. Raw milk from their own herd, natural ageing in stone cellars.

Pairings

What goes with it?

🍷
Menorcan red wine with the cured. A Merlot from Binifadet or Binitord to round out the pairing.
🍯
Rosemary honey with the semi-cured. The most classic and beloved combination in Menorca.
🥖
Bread with tomato and olive oil with the mild. The perfect Menorcan sandwich for any time of day.
🍸
Warm sobrasada and honey on a wedge of aged. An explosion of Balearic flavours in a single bite.
🥜
Nuts with the cured. Almonds and walnuts amplify its most intense notes.
🍇
Grapes and quince paste with the semi-cured. A classic that never fails on any cheeseboard.
Frequently asked questions

Everything about Mahón-Menorca cheese

If you have more questions, visit us in store and we will cut you a sample on the spot.

Yes. Semi-cured, cured and aged cheeses travel perfectly. At s'Aturadeta we vacuum-pack them for free so they keep for several days without refrigeration and do not leak in your luggage. Mild cheese is more delicate and is best eaten within the first few days.

Artisan cheese is made with raw milk from the farm's own herd and shaped by hand using the fogasser cloth. Industrial cheese uses pasteurised milk and mechanical moulds. Both carry the PDO, but artisan cheese has a more complex, authentic flavour with more character.

Refrigerated and vacuum-packed: mild lasts 15–20 days, semi-cured and cured up to 2 months, and aged several months. Without refrigeration, vacuum-packing gives you a few days without any problem for the journey home.

It is the result of the traditional treatment during ageing: the cheese is rubbed periodically with olive oil and paprika. This centuries-old process protects the cheese and gives it that distinctive orange colour. The rind is not eaten.

Of course. In all our shops we slice the cheese to order and you can ask for a sample of any variety that interests you. It is the best way to find your favourite before deciding what to take home.

Gourmet basket · collect in store

Take home the finest cheese
from Menorca

Combine your favourite variety with sobrasada, Menorcan wines, gin, honey and salt in a personalised basket. We prepare it vacuum-packed for collection at any of our shops.

Build my gourmet basket More local produce
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