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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.
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.