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It began in the 1940s, when the family matured fresh cheeses from Menorca’s farmers in the vaulted back room of a small grocery shop in Alaior.
Three generations later, that instinct remains at the heart of the dairy: raw cow’s milk from farms across the island, traditional square Mahón-Menorca cheeses and patient maturation in wooden cellars. This is Menorca with its sleeves rolled up - full of history, flavour and unmistakable island character.
The story begins in Alaior in the 1940s. The founder bought small quantities of fresh cheese from local farmers and matured them in a vaulted room behind his grocery shop - a former stable that became the family’s first ageing cellar.
The business grew, moved beyond the shop and gradually took control of its own cheesemaking. Today, the third generation continues a story shaped by more than 70 years of practical experience rather than polished marketing mythology.
The cow’s milk arrives freshly milked from fincas spread across Menorca. These are working island farms where dry-stone walls divide the landscape and Friesian cows graze in fields exposed to the green pasture and salty Mediterranean winds.
The milk is used raw for the traditional D.O.P. Mahón-Menorca cheeses, keeping the connection between the farms, the island and the finished cheese firmly intact.
The characteristic square shape is formed with a cloth fogasser before the cheeses are brined, dried and transferred to wooden ageing cellars.
Here, each piece is turned and rubbed by hand with oil and paprika while temperature, humidity and ventilation are carefully controlled. Time then takes over, developing the different expressions of Mahón-Menorca from the more supple semicurado to the deeper, firmer character of curado cheese.
This is not cheese designed to behave quietly. It brings Menorca to the counter, the board and the plate with real colour, history and bite.