Emblem of the Balearic region
Minorca combines all the elements needed to produce a refined product. Firstly, ideal geoclimatic factors: soil composition, humidity levels, sunshine and temperature are all in perfect harmony, providing a perfect ecosystem for the production of cheese, from the feeding of the dairy cows (the raw material for cheese-making) to the packaging of the cheese, and the maturing of the finished product in cool cellars. Then there's human know-how, and the island's artisan cheesemakers are no novices in this field. There's every reason to believe that cheese was already being made here 3,000 years ago! Cheese-making processes and maturing practices have been refined over time, and have become part of tradition. So much so, in fact, that the know-how and best practices involved in making Menorcan cheeses have long been passed down - and are still being passed down - from generation to generation! It's this combination, this very specific alchemy between the island of Menorca's own nature and the expert hand of man, that gives Mahón-Menorca D.O.C. cheese its aroma and character.
It's important to note here that cheese production is so important on Menorca that it continues to shape the landscape to this day. A simple stroll through the Menorcan countryside will convince you of this. The island's breeders take great care of their herds, making it a point of honor for each of their cows to live in perfect conditions of relaxation. All over the island, cows can be seen grazing serenely in meadows bordered by centuries-old dry-stone walls, so typical of the island's physiognomy. Emblems of the Menorcan countryside, these walls also play an essential role in maintaining the local ecological balance. These grazing meadows are part of a larger biotope complex: wetlands, dune systems, cliffs, beaches and islets. This diversity of landscapes earned the island UNESCO Biosphere Reserve status in 1993.
The history of a cheese with ancient origins
As mentioned above, it would seem that the history of cheese on Menorca is not new! In fact, prehistoric ceramic utensils have been discovered (dating back to 3000 BC) which were probably used to make cheese! Other official documents dating back to the 5th century also confirm that cheese was consumed on the island, as do documents from the period of Arab domination - around 1000 AD - which attest to the excellent quality of the island's cheese! By the 13th century, shortly after Minorca had been conquered and populated by Spain, the foreign trade in cheese to Mediterranean ports was already well underway. In fact, even then, it was one of the island's main processed exports. But it was only under British rule that the production and sale of Menorcan cheese really exploded: throughout the 18th century, the English occupied the island and considerably developed Menorca's economy during this period. Not only cheese, but also gin (the famous Xoriguer gin, first distilled during the British colonial period - see our Xoriguer gin dossier) boomed on the small Balearic island and its large port (the largest natural port in the Mediterranean). The name Mahón, still visible on the labels of cheese made on the island, dates back to this period and refers to the name of the product's shipping port, which is also that of the island's current capital!
The cheese made on the island was awarded its designation of origin in 1985, before being given its definitive name twelve years later, in 1997, the name it still bears today: Mahón-Menorca cheese. For many years, the traditional production process - known locally as formatjat - remained the same on the farms - the llocs - following age-old methods handed down from father to son. The quality of the final product depended on strict adherence to the method. Today, the techniques remain the same, albeit with a few aids made possible by advances in science and agri-food technologies. For the rest, even today, the cheeses mature in the cellars as they did two hundred years ago. It's here that the traditional rind process, so typical of Mahón-Menorca cheese, is carried out, turning the cheeses frequently and coating them with olive oil and paprika.
The ancient secrets of the recipe
Now let's take a look behind the scenes at how artisanal Mahón-Menorca cheese is made. This is a traditional way of making cheese, where every step is important. An ancient and very specific recipe, a fundamental characteristic of any product falling under the D.O.C. designation. This emblematic cheese is made by hand, from raw milk sourced directly from the farms, where only Menorcan cows are raised. Need we remind you how much care the farmers take of their dairy cows? Large areas of pasture, fresh grass all year round, great respect for the animal's condition? In short, everything is done to ensure that the cows are as relaxed as possible, so that they produce excellent milk.
But how exactly do we shape the cheese? For the purposes of this demonstration, we're going to focus on Mahón-Menorca artisanal cheese. So, to give the cheese its distinctive shape, the first step is to wrap the curdled milk in a cotton cloth known in Minorca as a fogasser. The milky mass trapped in the cloth, which is kept tightly closed by holding it by the four corners, is then placed on a table so that the milk serum can be removed. At this point, the dough is homogenized by manual pressing. It is then tied to a cord - the lligam - and hung up. Then it's time for the press, from which the piece emerges with an embossed print on the top. These marks, made from the imprint left by the folds of linen, are called mamella.
The next step is to introduce the cheese block into the brine (a salty aqueous solution) before placing it in a ventilated space. This is when the surface flora begins to develop. Finally, the cheese is transferred to the maturing cellars, where the rind is formed. The operation consists in turning the piece over a series of times. It is then coated with olive oil or a mixture of olive oil and paprika, the spice responsible for the characteristic orange color of Mahón-Menorca cheese rind.
To make these cheeses, artisan cheesemakers use only the milk of Menorcan cows, whose natural diet is of the highest quality. Two varieties of Menorcan cheese fall under the Denomination of Origin: Mahón-Menorca cheese, made from milk that has been pasteurized and given its emblematic shape - a parallelepiped with rounded corners and edges - using molds; and artisanal Mahon-Menorca cheese, made from raw milk using the fogasser, a cotton cloth that gives the cheese its final shape.
Star cheeses
It's time to get down to the nitty-gritty: tasting. Before going into detail about the short but delicious typology of Mahón-Menorca cheeses, let's recall their common characteristics. Mahón-Menorca cheeses are pressed cheeses made from cow's milk. They are all matured exclusively on Menorca, according to Menorcan tradition and in compliance with the rules laid down by the Appellation d'Origine Contrôlée (A.O.C.). What differentiates one cheese from another is the degree of ripening. Here are the three Mahón-Menorca cheeses on the market.
Tender Mahón-Menorca cheese. Tender Mahón-Menorca is the lightest variety of cheese produced on the island. Matured for a minimum of 21 days and a maximum of 60 days, it takes the form of a parallelepiped protected by a slightly developed rind. It's a rather mild cheese, with a yellowish-white paste that's both supple and elastic. Its aromas are milky, enhanced by butter and a hint of acidity.
Semi-dry Mahón-Menorca cheese. Semi-dry Mahón-Menorca cheese can be recognized by its orange rind (or brown rind in the case of artisanal cheeses). Two to five months of maturing give the firm, flavorful paste a yellowish-ivory color. Its flavors oscillate between reminiscences of butter and dried fruits, such as roasted hazelnuts. A long-lasting taste and a rich bouquet!
Dry Mahón-Menorca cheese. Dry Mahón-Menorca cheese is the masterpiece: thanks to a minimum maturing period of over five months, its hard paste is less elastic than that of less mature cheeses, forming flakes that break apart when cut. A complex, intense palette of tastes reminiscent of aged wood or tanned leather (some cheeses even have a hint of spiciness), a long-lasting presence on the palate... In short, the crème de la crème!
When stocking up on Mahón-Menorca cheeses at the supermarket or cheesemonger's, be sure to check that the pieces you're about to buy are genuine Mahón-Menorca cheeses. Whether whole blocks (6 to 9 cm high, 1 to 4 kg) or portions, all must have a numbered back label. In this way, the Regulatory Council certifies the authenticity of the product. Then, when you're ready to store, make a note of these storage tips on the corner of a tablecloth, so you can enjoy the best possible milk experience! The best way to store Mahón-Menorca cheese in your pantry is to maintain the right temperature and humidity. Wrap your cheeses in plastic film or a damp cloth to prevent them from drying out, and place them in the least cold part of your refrigerator. Also, take them out ahead of time for perfect tasting: 18 to 20°C is the recommended temperature. All that's left to do is close your eyes and take a bite! Unless you prefer to use your Mahón-Menorca cheese in a more elaborate recipe!
Some recipe ideas with Mahón-Menorca cheese
An essential ingredient on the Menorcan table, Mahón-Menorca cheese is used in many different ways on the island! Each variety (soft, semi-dry and dry) can be used in different recipes. Dried pieces, for example, go very well with dried fruit, but also with most fresh fruit, especially grapes. Dried cheese is also an excellent ingredient in a cheese gratin! The creamier Mahón-Menorca semi-dry cheese can be eaten on its own or accompanied by pan con tomate and other grilled toasts. It can also be served in salads and/or with dried fruit, or combined with jam (this combo is called Jaleo in Menorca). A lighter red wine is ideal for soft Mahón-Menorca cheeses, while a denser, more aromatic one is ideal for drier cheeses.
In the kitchen, Mahón-Menorca cheese can be used in countless ways: in sauces, to season meat or fish, to accompany vegetables or stuff them, in the preparation of cakes and ice creams... It all depends on your inspiration! Here are a few recipes to try (or adapt to your tastes), to make the most of your Mahón-Menorca cheeses.
Eggplants stuffed with Mahon-Menorca cheese.
Ingredients for two people:100 g semi-ripened Mahón-Menorca cheese, 1 eggplant, 1 small zucchini, 1 carrot, 1 egg, 1 small onion, 1 ripe tomato, 100 ml béchamel sauce, parsley, oregano, thyme and olive oil.
Preparation: Cut eggplants lengthwise and hollow out. Chop the zucchini and grate the carrot. In a large frying pan, brown the eggplant flesh, zucchini and carrot. Sauté the onion and tomato, then add the spices. Mash together and add the egg. Fill the eggplants with the mixture and cover with the béchamel sauce. Grate the Mahón-Menorca cheese over the top and toast in the oven for 10 minutes.
Arugula spaghetti with tender Mahón-Menorca cheese
Ingredients for two: 120 g tender Mahón-Menorca cheese, 90 g apple, 40 g arugula, 1 pinch salt, 1 pinch pepper.
Preparation: Peel apple, remove core and seeds. Cut into small cubes. Cut arugula into julienne strips. Grate tender Mahón-Menorca cheese. Place an arugula base on a plate and place the apple, seasoned with salt and pepper, on top. Sprinkle with grated cheese.
Cannelloni with Mahón-Menorca cheese and semi-cooked liver
Ingredients for two:10 thin slices of semi-ripened Mahon-Menorca cheese, 250 g of semi-cooked liver and fleur de sel.
Preparation: Place the semi-cooked liver in the grinder until creamy. Cut the cheese into thin strips and spread the slices out on a flat surface. Using a piping bag, place the mi-cuit in the center of the cheese slice and wrap in the same way as in a traditional cannelloni. Set the cannelloni aside in the fridge, and once cooled, cut to the desired size. Finally, season with fleur de sel and serve warm.
