Mallorca is a place known primarily for its wonderful landscapes, its interesting history, and, above all, its rich culinary culture. Thanks to its extensive livestock production, you can find several varieties of cheeses made in Mallorca. Below, we'll review them and tell you the best place to taste them.
History of Mallorcan cheese
The first record of traditional Majorcan cheese dates back to the 13th century., with the shipment to France of XX quarterias te duas rovas te medie caseorum, a product made with sheep's milk in the Lluchmayor region in the south of the island.
This careful preparation, brought specifically to the cities of Montpellier and Marseille, included regular-sized cheeses weighing approximately 2.5 kilograms. It is worth noting that Majorcan cheese was the most widely traded in the late Middle Ages., followed by cheeses from Aragon. Barcelona and Valencia were the cities that imported the most.
Thanks to its exquisite flavor, the cheese made in Lluchmayor gained fame to such an extent that by the middle of the 14th century it was already He was requested by the kings and princes of the houses of Barcelona and Trastámara. Similarly, this cheese, originating from Mallorcan farmers, was also a staple on the tables of the Kings of Mallorca.
Among the Interesting facts about Mallorcan cheese, we can highlight the fact that in 1403, María de Luna, then queen consort of the Kingdom of Aragon, ordered 230 pieces of Majorcan cheese, each weighing between one and two pounds.
Another important fact is that Majorcan cheese is an easy ingredient to find in medieval Catalan cooking recipes.Allimantega sauce, Almadroc sauce, and Rubiols are some of the specialties of the time that include Mallorcan cheese as an ingredient, which was also used grated in noodle and macaroni dishes.
Characteristics of Mallorcan cheese
In general, Mallorcan cheese is square-shaped and has rounded sides.A typical piece of Mallorcan cheese is usually small (measuring approximately 6 x 15 cm) and weighs between 500 and 1,500 grams. Furthermore, this emblematic product can be sold for up to 12 months or even longer.
Depending on the maturation time, their water content presents great differencesFor example, a freshly made cheese may have around 50% water content, a two-month-aged cheese 40% water content, and a three-month-aged cheese 30% water content. Compared to other cheeses, the amount of water lost is high, occurring primarily in the first two months of aging.
As for the Majorcan cheese making process, which consists of a first step in which the cows are milked (usually twice a day). Then, the raw milk is heated to approximately 32°C, vegetable rennet is added, and it is left to stand for approximately 30 minutes.
Following this, the curd is cut and shaped into cotton loaves, giving it its traditional shape. The pieces are pressed for about eight hours and then salted. The curing process takes place for two months in cool rooms, and finally, the rind of the dry cheese is coated with oil.
Mallorcan cheeses that you can taste
In addition to the traditional Mallorcan cheese, you can find a variety of cheeses on the island that are worth trying if you are visiting the island. Some notable ones include red sheep cheese, he Formats Burguer and the Grimalt cheese.
What is Mallorcan red sheep cheese?
The Mallorcan red sheep is derived from the crossbreeding of two types of sheep, one from Southern Europe and the other from North Africa. This breed provides only 1.5 liters of milk per day, but its milk content provides a high, above-average amount of fat and protein. Therefore, cheeses made from this breed are referred to as signature cheeses.
This artisan cheese made from raw sheep's milk turns out to be one of the most complete foodsBecause its milk is very fatty and its rennet is of plant origin, red sheep cheese has a very characteristic flavor.
Mallorcan red sheep's milk cheese contains 40% of high biological value protein and 48% of fat, mostly saturated (which is why it's a high-calorie food). This cheese also provides calcium, phosphorus, magnesium, zinc, iron, sodium, potassium, and selenium, as well as vitamins A, B1, B2, B3, B12, D, E, K, and folic acid.
Burguera, an artisanal Majorcan cheese
Another artisanal cheese that has gained recognition not only in Mallorca but also in several places in Spain and Europe is Formatges Burguera. The product is made on a farm in southern Mallorca by an agrarian company with a long tradition of farming and livestock.
The Burguera cheese factory produces a total of five products. Two are made from whey: cottage cheese and “llet formatjada” (a type of liquid cottage cheese sold in bottles); and three more made from pasteurized milk: a fresh cheese, a semi-cured cheese and a cured cheese.
Grimalt Mallorcan cheese
Finally, we didn't want to leave out the Mallorcan artisan cheese from the Grimalt houseMade on a farm in Llombards in the southeastern part of Mallorca, an area with many years of cheesemaking tradition, this Mallorcan cow's milk cheese is smooth and has an exceptional flavor that is difficult to describe in words.
If you are walking around Mallorca and have made the good decision to taste some typical cheeses of the island, come to It's Guix, a restaurant located in the Sierra de Tramuntana a unique natural environment surrounded by the best landscapes of the Tramontana Mountains. In the letter, you will find the “Taula de Formatges”, a board with the best selection of national cheeses. You can make a reservation online in just a minute.
