It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island.

From 7 days after the brine bath the cheeses are turned and the rinds rubbed with olive oil.

This procedure is repeated several times assisting the maturation and causing the rind to achieve the characteristic colour and aroma.

[2] Typical loafs of Mallorquin cheese are rather small, approximately 6 x 15 cm, weighing between 500 and 1500 grams.

[1] Eaten as a sliced snack either alone with wine or beer or as part of a meal with fruit and/or nuts.