The Balearic Cheeses: Artisanal Tradition in the Mediterranean Sea

The Balearic Islands, known for their stunning beaches and vibrant nightlife, are also home to a lesser-known treasure—cheese. While most visitors associate Spanish cheese with Manchego, the Balearic Islands, particularly Menorca, offer a selection of unique cheeses that reflect the region’s rich history, climate, and tradition.

Menorca: The Land of Cattle

Seafarers of Ancient Greece knew of the livestock wealth of Menorca which they called Meloussa (land of cattle). There is documented evidence of the existence of cheese as far back as the year 417 however it remained nameless for years, where merchants would trade their wares for wool and cheese. It wasn’t until the 18^th century where the port of Mahón was incorporated as a link in trade with the East between Malta and Gibraltar and the British military added the name of the port Mahón to their export records concerning the cheese.

Some producers of Mahón-Menorca PDO make further cheeses, expanding their offering, and you can find cheeses made from both goat’s and ewe’s milk too.

Mahón-Menorca PDO: The Iconic Cheese

Mahón-Menorca PDO is a cheese with an instantly recognisable form. Its production methods and preservation techniques give a signature appearance, which, at first glance, could be mistaken for a bright orange pillow.

The cheese has had a protected designated origin status since 1985 which means that there are certain stipulations for its production, both in geographical location and production methods. For Mahón-Menorca PDO, there are several elements which make this cheese unique.  

Firstly, it has only ever been made on the island of Menorca. In the past it was made seasonally from the moment the rain starts around October through to Summer when the conditions are less favourable for its production. The combination of rain, sea breeze and dew on the island allow for the growth of lush pastures which contribute towards the acidity in the milk and salinity in the resulting cheese.

Produced both on an artisan and industrial scale, it can be made from both raw and pasteurised milk, and it must be made using milk from Friesian, Menorcan and or Brown Alpine cows. Cheesemakers are permitted to use up to 5% in ewe’s milk.

Its signature shape comes from a process early on in its production method. Once the curds are formed, they are placed into squares of cheesecloth named fogasser. Whey drains off naturally, before the corners of the cloth are tied together using a ligam (a stick and thread combination). The cheeses are then pressed, and in doing so, the pattern of the cloth, tightly pressed against the cheese, leaves an imprint once removed.

Ripening and Affinage

During ripening, Mahón-Menorca PDO is rubbed in a mixture of olive oil and pimentón, giving its characteristic bright orange appearance. It comes in three different ages, all giving varying organoleptic profiles. One is Tender/Soft (21 – 60 days). At this age the cheese is soft, ivory in colour, a little elastic and flavours are acidic yet buttery. The second one is Semi-cured (2-5 months). The paste of the cheese is yellow in colour, small eyes are evenly distributed throughout, and the flavours are more developed, rounded and milky. Finally, Vintage or Mature (5 months plus). After 5 months the cheese becomes firmer and more friable. For export, the semi-cured and Vintage are most widely diffused, with the “tender” remaining predominantly within the local market.

But beyond Mahón-Menorca PDO cheeses there are others that are worth mentioning.

Cala Blanc: A Coastal Delight

This cheese is named after an idyllic cove called Cala Blanca in Menorca. The cheese produced by Sa Canova is a pasteurised, semi-soft cow’s milk cheese which uses a high proportion of milk from Jersey cows, typically known for their high fat content, allowing for a rich complexity. As with Mahón-Menorca PDO, this cheese is rubbed with oil during the maturing process. The rind exudes a yellow/peach hue from its post-make process and in turn this gives an element of savouriness on the palate. In 2016 it scored very highly at the World Cheese Awards, coming joint second out of over 3000 entries.

Binibeca: A Family Tradition

In the municipality of Alaior in Menorca lies the Alcaiduset estate in a remote, picturesque setting. The Binibeca family, now in their 5^th generation, own 200 hectares of land, producing cheese including Mahón-Menorca PDO, where they have been part of the Denominación de Origen de Quesos Mahon since 1996. Alongside this, they make several other cheeses and sausages using the meat from their own pigs.

They are known for their semi-cured goat’s milk cheeses which exude a citrus acidity typical to the cheeses of the Balearic Islands.

Burguera: The Flavors of Mallorca

In the South of Mallorca lies a farm with a tradition dating back around 70 years. The Burguera family have been exploiting livestock and cultivating the land there for three generations. In 1998, their mission evolved, and they started to make dairy products using the milk from their cows. They make typical Mallorcan fresh cheeses (such as cottage cheese), semi-cured and cured varieties.  

Their semi-cured cheese is mild and milky in flavour with a pliable texture. They have flavoured versions of this cheese; one coated with Rosemary and one coated with mixed herbs, adding an aromatic and fresh flavour to complement and cut through the milky, lactic flavours of the cheese.

A Taste Worth Discovering

Though less famous than others, the cheeses of the Balearic Islands showcase a heritage of craftsmanship and dedication to flavor. Whether it's the bold Mahón-Menorca PDO or the artisanal cheeses from local producers, these hidden gems are a must-try for any cheese lover seeking something truly special.