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The best cows are selected to get premium milk, then pasteurized, and used for Majorca cheeses. After obtaining the product, it has a  process-based maturation with external molds, controlling its development, giving it a special color and flavour. An important factor during this period is the microclimate on the island of Mallorca, which contributes to the achievement of a tasteful cheese, that according to the maturation time is called semi cured (five weeks of ripening), cured (four months) and old (over four months). The final product is a squared cheese, characteristic of Mallorca. 

We also have goat cheese, sheep cheese and assorted fresh.

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