Cheese Mahon Binibeca Cured

Binibeca Cured cheese prepared under the Protected Designation of Origin Mahon-Menorca, produced in an artisan process with raw cow's milk. After maturing from 8 months to 1 year, the color of its bark is dark orange, because it has been applied more often oil and fat. Its odor is strong and its consistent texture tends to crumble when it is more mature

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The Artisan Cured Mahon Cheese by Binibeca is a product made with raw milk from cows that graze native breed in Menorca at the Alcaiduset farm. It is in the same facility where there will be all the tasks necessary to obtain high quality cheeses.

After heating the milk to reach 34º, is added the rennet and the natural enzymes, let it rest for 45 minutes, the dough is passed through the lires and wait until the whey separates from the curd. Then the curd is introduced into the fabric called "fogasses", which will be pressed manually to remove remaining serum; the "fogasses" are marked with the property identification number and the number of weeks of preparation, and tied with cotton string giving the characteristic squared form by the Artisan Mahon-Menorca Cheese. After the pressing operation of further 5 hours, and stripped of fabric, the "fogasses" are placed into a brine bath for 1 day. Finally, be extracted from the brine and to be placed on wooden shelves where it will be the time to maturity, depending on the variety of cheese to be processed.


To achieve a good cheese, is required follow the procedures defined traditionally. During the first month the piece is rotated twice a week. After the first month, it is subjected to a cleaning process that allows to apply the oil and pepper that will give you that color so characteristic of Artisan Mahon-Menorca Cheese. Finally, these cheeses must be anointed with oil and fat once a month until sold.


The Artisan Cheese Mahon-Menorca Cured variety requires a maturation time of 8 months to 1 year. The color of its bark is dark orange, because it has been applied more often and butter oil. Its scent is intense and its texture is consistent though, the greater the healing time, is become more brittle, more likely to be torn apart. Has a fat content not less than 45% of the dry.


It comes in piece ±1,9 kg, with vacuum packaging.


Please note that due to the traditional process of elaboration, 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 : ± 21 cm
  • GM (min.) : 45 %
  • Height : ± 8 cm
  • Packing : Vacuum
  • Weight : ± 1.7 kg (piece)
  • Width : ± 21 cm

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