You must have heard of them many times and perhaps, you are now even at the point of tasting one. The fact is the cheese of Menorca is known across the world for its island flavour; of salt and the Tramontane wind. They are cheeses controlled by the Mahón-Menorca Denomination of Origin which means they must be made with pasteurised or raw milk and with a differentiated maturing. Do we really know them?
The smoothest is the tender cheese, whitish in colour, with an almost unnoticeable rind with lactic aromas and a maturing of 21 to 60 days. When the cheese matures for between 2 and 5 months it becomes the semi-cured, the rind of which now has an orangey colour, with a solid texture and easy to cut. It has a more evolved flavour with reminiscences of butter and toasted dried fruits. Finally it is cured, with a firmer and crumbly texture. Its flavour and aroma perhaps remind us of aged wood. It usually has a tangier flavour to it.
Apart from these three typical varieties, Menorca also has some fantastic cheeses that are made outside the denomination control that we must discover. Cured cheeses cut into pieces, conserved in virgin olive oil. Some people add condiments such as camomile, basil, rosemary or small Arbequina olives. We can also enjoy the raw goat’s milk cheeses: tender, semi-cured or cured, some in pure state and others enriched with wine or herbs from Menorca, all equally delicious. There is also even an innovative estate that has begun to make a cheese in the shape of a heart, made from cow’s milk.
Finally, for fans of Italian cheese, Menorca is not behind the times and in the supermarkets you can find fresh Mozzarella, Ricotta, Provolone, Caciocavallo, Rolléof Mozzarella or Devils cheese, for those who like the spicy taste. Special mention must be made of the Brossat, a fresh cheese made from whey and vinegar with a maturing of 5 or 6 days. Yummy!
