At Sant Patrici, we craft cheese as it was done in the past: with patience, precision, and deep respect for Menorcan tradition. Each piece is handmade to preserve its authenticity, becoming part of Mahón-Menorca cheese with Protected Designation of Origin.
Fresh local cow’s milk is slowly transformed into curd and molded in the fogasser, the traditional form that gives each piece its shape, texture, and character.
Afterward, the cheese is brined and matured in ventilated cellars. There, time, constant care, and the application of olive oil complete the development of its balanced flavor, aroma, and distinctive orange rind.
Artisan cheese is a living process. Each piece reflects the quality of the milk, the climate, and the expertise of those who make it. There is no industrial automation—only dedication, experience, and careful control at every stage.
After molding, the curd is pressed by hand and stamped with the characteristic “mamella”, the natural mark of the traditional mold. This relief is more than just a shape: it represents identity, origin, and a guarantee of artisanal craftsmanship.
Maturation determines the final result. Some cheeses retain freshness and creaminess, while others develop greater intensity and aromatic depth. Each piece evolves at its own pace until it reaches its optimal point.
