[4] Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc.

In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula.

Their careful techniques made famous Mahón cheese, and helped to make it a sought-after export.

In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.

Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat.