Cheese Mahon Quintana Cured

The Artisan Cured Mahon Cheese by Quintana is a product made when milk has a higher concentration, it has a hard crust, stronger color and your flavor is naturally cheerful. Made with raw cow's milk and molded by hand, remains in the area of maturation for a minimum period of 6 months.

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The Artisan Semicured Mahon Cheese by Quintana is a product made with raw milk of native breed cow and curded at the same temperature from milking in the cattle farms of Menorca; for this type of cheese, is intended the cow milk at the time in which it has a higher concentration, usually in the first months of the year. In these same farms is doing the work of pressing and conditioning of fresh cheese curd by traditional methods, and under the supervision and guidance of "Hijo de F.Quintana".

Transferred to Quintana facilities, the piece is dried and aerated for 2-3 weeks, after which it passes to the ripening room. The piece will remain here a minimum period of 5 months, being smeared with oil and turned periodically to acquire its typical appearance, with a hard crust of brownish. The interior shows a body of firm and hard texture, is less elastic, and in advanced stages of healing, become brittle flakes when cut. Its salty taste is more intense and deep, and usually have a slight peppery flavor. Has a fat content not less than 38% dry matter.


It comes in piece ±2,2 kg, with vacuum packaging.


Please note that due to the traditional process of preparation, may cause slight variations in these values.

To ensure the conservation and better enjoy the Artisan Cheese Mahon-Menorca, read our Recommendations Conservation of the Mahon-Menorca Cheese at

  • Depth : ± 22 cm
  • GM (min.) : 38 %
  • Height : ± 8 cm
  • Packing : Vacuum
  • Weight : ± 2,2 kg
  • Width : ± 22 cm

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