The Award‑Winning Cheese from Ses Arenetes
Who Makes It?
The cheese comes from a small farm called Ses Arenetes, where Carlos Taltavull and his wife Margarita Cursach work every morning with the help of their neighbor Llorenç Bosch. They milk Frisian cows, feed the animals with home‑grown pastures, silage and a mix of grains, and turn the fresh milk into cheese right after milking.
How the Cheese Is Made
From Milk to Curd
First, the warm milk goes straight into a vat. Rennet is added, the milk thickens, and the curd is cut into small pieces. Using a traditional cotton cloth called a fogasser, the curds are shaped by hand.
Pressing, Brining, and Resting
The formed pieces spend 7‑8 hours in a press, then 24 hours soaking in a salty brine bath. After that they rest on reeds for about a week to develop a light rind.
Maturing at Quesos Torralba
The Curing Process
Quesos Torralba takes the fresh wheels and begins a careful aging routine. The cheeses are first dried at room temperature, turned every three days for roughly three weeks. Then they move to a curing cellar where they are rubbed with olive oil and sweet red pepper, rotated weekly and re‑greased every two weeks.
From Semi‑Cured to Old Cheese
After two months the cheese is ready to be sold as semi‑cured. If it ages longer than five months it becomes cured, and after a year it is classified as old cheese.
Why This Cheese Stood Out
At the 25th Mahón‑Menorca Cheese Contest, the semi‑cured artisan piece from Ses Arenetes won first prize. Judges praised its height, smooth texture, balanced slightly acidic flavor, and the characteristic eyes (holes) that develop during maturation.
A Family Tradition
Corin Cardona, the current head of Quesos Torralba and a fourth‑generation cheese maker, selected the winning wheel. He tastes each batch, checks color, aroma, texture and overall balance—exactly the criteria used by the Denomination of Origin. His family has been involved with Ses Arenetes for generations; his grandfather likely started the partnership, and today the award reflects the teamwork of farmer, milker and affineur.
Conclusion
The prize‑winning cheese shows how tradition, careful handling, and respect for the land can create a product that stands out in a competitive field. From the early morning milking to the final months in the curing cellar, every step adds flavor and character. This recognition not only celebrates the work of Carlos, Margarita and Llorenç but also highlights the ongoing legacy of Menorcan cheese making.
Reference: Source
Images Credit: www.menorca.info