The Mahon – Minorca Cheese Museum This cheese was awarded a Denomination of Origin and a regulatory board in 1985 and the protected name was expanded to ‘Mahon-Minorca Cheese’ in 1997.
One kilometre from Ferreries on the Hort de Sant Patrici farmstead is the Mahon – Minorca Cheese Museum, the only one of its kind in Minorca and the Balearics. This ethnological museum was created by the family in charge of the cheese manufacturing firm Hort de Sant Patrici by reforming an old warehouse that had been used for cattle raising and feeding until 1999 in order to preserve and disseminate the island of Minorca’s cultural and culinary traditions.
The museum tour offers a chance to see how cheese was made by hand, thanks to a visual demonstration of the traditional process, including old artefacts and tools such as milk jars, presses, earthen tubs and graphic material on studies conducted by the Mahon-Minorca Cheese D.O.P. and other items. And of course, visitors can sample a wide variety of cheeses accompanied by local wines made on the premises.
The origin of the cheese-making tradition in Minorca is not known, but documents that refer to it date back to the fifth century, including an encyclical letter by Bishop Severo from 417, and there was a booming cheese trade with other points in the Mediterranean during the Middle Age.