A gastronomic treasure
of the Mediterranean




Made with raw cow’s milk using the traditional method of hand pressing the paste using a cotton cloth known as a fogasser. Covered with oil and paprika during the maturing phase, the rind gradually acquires an orangey-brown tone. The semi-mature version is matured for between 90 and 120 days and the mature version for between 180 and 240 days. The flavour and aroma are sophisticated, intense and slightly spicy, with a lingering aftertaste; a sensation that is heightened by the maturing process.

It is unquestionably the most gourmet version and the favourite among authentic cheese lovers, as it instantly evokes the customs of Minorca, where this cheese is eaten with sweet fruits or grated on pasta in the case of the more mature versions.

200 G

* Shipments only to Peninsula and Balearic Islands. Free shipping costs for orders over 49€. Rest of orders shipping 12€.

Energy value: 404 Kcal/1674KJ.
Fats: 33,1 g.
Saturated fatty acids: 22,8 g.
Carbohydrates: 1,1 g.
Sugars: <0,5 g.
Protein: 25,3 g.
Salt: 1,75 g.,
Calcium: 740 mg.

Fixed weight 200 g.
Vacuum packaging
Units per box: 8
Shelf life: 150 days