Mahón cheese - shaped by Menorca’s land and salt air

A family-driven expression of Mahón‑Menorca D.O.P. cheese, where environment and craftsmanship define the result. Known for firm texture, balanced flavour and natural character, shaped by the island itself.

Mahón Curado – Leche Cruda – 325 g
Mahón Curado – Leche Cruda – 325 g
Item number: 802810
Out of stock
Mahón Curado – Leche Cruda – 650 g
Mahón Curado – Leche Cruda – 650 g
Item number: 802815
Out of stock
Mahón Curado – Leche Cruda – 2,6 kg
Mahón Curado – Leche Cruda – 2,6 kg
Item number: 802820
Out of stock
Mahón Semicurado – Leche Cruda – 250 g
Mahón Semicurado – Leche Cruda – 250 g
Item number: 802821
Out of stock
Mahón Semicurado – Leche Cruda – 650 g
Mahón Semicurado – Leche Cruda – 650 g
Item number: 802826
Out of stock
Mahón Semicurado – Leche Cruda – 3 kg
Mahón Semicurado – Leche Cruda – 3 kg
Item number: 802830
Out of stock
Mahón Semicurado – Leche Pasteurizada – 370 g
Mahón Semicurado – Leche Pasteurizada – 370 g
Item number: 802835
Out of stock
Mahón Semicurado – Leche Pasteurizada – 3 kg
Mahón Semicurado – Leche Pasteurizada – 3 kg
Item number: 802840
Out of stock
Mantequilla de Suero – Leche Pasteurizada – 1 kg
Mantequilla de Suero – Leche Pasteurizada – 1 kg
Item number: 802870
Out of stock

On the island of Menorca, where sea winds carry salt across open pastures and humidity shapes the landscape, cheese develops in direct connection with its surroundings. These conditions define the identity of Mahón-Menorca.

La Payesa began in the 1940s, when local farmers — the payeses — would arrive each week with freshly made cheeses, transported by mule carts. The family’s role was to mature and refine each piece, creating a direct link between rural production and final character.

This connection to local farming remains central. Over time, production has evolved while preserving the relationship with the island’s producers and traditional methods.

Today, the cheeses are made from cow’s milk sourced on Menorca, following the standards of the D.O.P. Mahón‑Menorca. The process combines craftsmanship with controlled maturation, maintaining consistency without losing identity.

Ageing plays a defining role. In this stage, each cheese develops its structure and complexity, influenced by the air, humidity and natural conditions of the island.

The result is a cheese shaped not only by technique, but by place — structured, balanced and marked by its Atlantic and Mediterranean environment.