Production of Son Vives cheese

At Son Vives, we follow the traditional process to produce Mahón-Menorca cheese with raw cow's milk. An artisanal method that combines knowledge, patience and respect for the land to create a product with its own identity.

Milking and milk collection

Every day we milk our cows and collect fresh milk directly on the farm. We do not pasteurize it, which allows us to preserve all its natural richness and nuances.

Curdling

The milk is gently heated and natural rennet is added. This transforms it into a firm and elastic curd, the base of the cheese.

Cutting and draining

The curd is cut into small pieces to separate the whey. Then it is carefully stirred and gently heated, favoring its compaction.

Molding and pressing

The curd is placed in square molds and pressed manually. Here it is shaped and tied with a cotton cloth, leaving the typical marks on the edges.

Salting

Once unmolded, the cheese is salted manually or submerged in brine for 12/14 hours. This step is essential for its preservation and flavor development.

Aging

The cheeses are transferred to aging chambers, where they rest for 2 to more than 6 months, depending on the variety. During this time, they are regularly turned and rubbed with oil, sometimes with paprika, to promote the development of their rind and characteristic flavor.

The result is a cheese with personality, creamy, authentic, and full of history, representing the purest flavor of Menorca.