The cheese mahonés

The cheese mahones is of square form and it is elaborated with cow milk. It is of squared form, and yellow color as butter and appears in several forms of treatment, needing for a tender cheese, between 21 and 60 days, and for semicuring, of two to five months. From 1985 it has denomination of origin, and this prote'ge' by a regulating advice.

The tender cheese is of yellow color, and requires of 21 to 60 days of treatment. The semicured cheese needs 2 to five months, and is of color orange. The cured cheese requires of time superior to the five months, is much more hard and the flavor very hard (ideal with grapes).

Also it is conserved cut to taquitos and olive oil packaging

Actualemente the elaboration is industrialist, although the artisan form is even conserved, materializing milk with grass and surrounding the cheese in a white and fine cloth that is molded until it is compact and with the wished square form.

The Mahonés cheese

The cheese mahonés, name with which it is known although it can be elaborated in any point of the island.
    Its origin is medieval, when the Catalan kings did not allow that this product lacked in its pantries and banquets. From 1985 it counts on denomination of origin.
    We found it tender, semicured, cured or aged according to its degree of maturation, but always exquisite to the palate. It can be accompanied by fruits like the grapes, or candy of quince, and with him many of prescriptions are elaborated specialty of the island. One always appears in pieces squared with the cleared edges, and show marks of the linen cloths in which they become involved when they are elaborated artisan. From 1985 they have denomination of origin.