Mahon cheese manufacturing process in Menorca follows very old practices handed down from fathers to sons and still carried out today. In Son Mercer de Baix they continue to use both morning and evening milk each day, making the cheese as they go along. 

This semi-cured Mahon cheese has a lactic, clean and damp cellar aroma. It is very buttery with a smooth, creamy paste. Its flavour has a pleasant acidity mixed with butter notes and an aftertaste reminiscent of dried fruits and raw hazelnut.