Mild, mature, semi-mature or preserved in oil, a delicacy for the palate.

According to a document dating from the 10th Century, the arabs were already talking of the excellence of minorcan cheese at that time. Since 1985, maó cheese has had its own denominación de origen (guarantee of origin) and is protected by a regulating council. Its shape is square and there are different types depending on the length of the maturing process.

Maó cheese is made with cow’s milk, unlike majorcan cheese which uses goat’s milk. Its began to take off in the 18th Century, during the british occupation, thanks to the increase in cattle breeding, mainly friesian cows, and to the large production of milk which was obtained. It was held in such high esteem that an english engineer even said that “the italians prefer menorcan cheese to their own parmesan”.

At present most of the production is industrial, although this cheese is still made the traditional way using the old methods. To do this, the milk is curdled using herbs, wrapped in a very fine white cloth and moulded into shape by hand until it becomes compact.

Maó cheese comes in several varieties depending on the maturation process, with different aromas and flavours. The maturing period of the mild cheese (queso tierno) fluctuates between 21 and 60 days. It is a yellowish colour, with an aroma which reminds one of butter and has a slightly acidic flavour.

Exquisite complement for pa amb oli (bread with olive oil)

The semi-mature variety (semi-curado) matures for two to five months. It is an orange colour, although if it is prepared the traditional way it acquires a brown colour. It is firm, easy to cut and is the most well known of all the cheeses.

If the maturing period is longer, the cheese is known as mature cheese (queso curado), much harder and with a more intense flavour. It is also made preserved in olive oil, giving rise to an exquisite product. There are several companies on the island which specialise in making cheese; the most famous one is Coinga. Others, like Can Florit, make it the traditional way.

Eating pa amb oli (bread with olive oil) together with any of these varieties is a real delicacy. This is very easy to prepare: a slice of rye bread is rubbed with a clove of garlic, and then rubbed with a soft tomato, if possible de ramallet (tomatoes strung up to dry), some olive oil is dribbled over this, a little salt is added, and lastly, the cheese. The most authentic way is to accompany this dish with crushed black or green olives.


There are many establishments in Menorca where you can buy maó cheese. Some of them can be found in the Mercat d’Es Claustre (Es Claustre market) in Maó.

Length: 2´45 min.

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