HORT DE SANT PATRICI

THE CHEESES OF SANT PATRICI:

The pillars of our production process are the tools, techniques, and customs that we keep unchanged despite technological advancements, adapting the latter to our needs. Sant Patrici’s Mahón – Menorca DOP Cheese is made with raw cow’s milk. It is a cheese presented in a parallelepiped shape, with rounded edges and corners. Its weight ranges from 1 to 4 kg, and it can be SEMI-CURED when its maturation exceeds 2 months, CURED when it exceeds 5 months, or AGED when it exceeds 12 months. To develop its aromas, Sant Patrici’s Mahón – Menorca DOP Cheese is aged in maturation cellars for a minimum of 20 days and up to 1 year. During maturation, the color of this cheese ranges from ivory to dark brown. It also stands out for the intensity of its flavor, which is mildly salty, acidic, and slightly spicy—characteristic and unique to this cheese. None of this would be possible without the daily work of the master cheesemaker, who, with their knowledge, love, and expertise, achieves a cheese with a unique flavor.