Quesos Torralba

The Art of
Maturation

Cheeses with protected designation of origin from Menorca

Artisan
cheese

since 1939

Menorca has always been linked to livestock farming and cheese production, even in prehistory, as corroborated by the remains of ceramic utensils from 3000 BC, used for its preparation. The Greeks, Carthaginians and Romans all sourced Menorcan meat and cheese. Later, during the Islamic invasion, milk and cheese were exported to the African coasts.

Time

it's not just another ingredient,

is the main one

Artisanal production

Raw milk and traditional method

Torralba Cheeses are made with raw milk, faithfully following the traditional methods that our family has been using for decades.

Origin of milk

The milk comes from healthy cows, mostly Friesian, raised in complete freedom and fed exclusively on selected pastures. Milking is carried out daily and the milk is immediately transported in special tanks to guarantee its quality.

Natural ingredients

Only rennet, lactic ferments and salt are added to the milk. Salt, as a natural preservative, is key to giving the cheese its intense and authentic flavour.

Curdling and pressing

The curd is wrapped in the fogasser, a traditional white cloth, tied manually and placed under a press. This process allows the elimination of the serigot, the residual liquid, favoring the formation of the piece.

Controlled maturation

The cheeses mature for months in specialized cellars, under strict sanitary controls. The pieces rest on reeds and are manually smeared with oil and paprika, providing elasticity and protection to the cheese’s skin.

A unique product

The artisanal process of production and maturation makes each cheese unique, with slight variations in size and weight. No two pieces are the same: this is the true guarantee of quality of Torralba Cheeses.