For a partner in selecting Mahon, Quesería Cultivo turned to the experts at Quesos Torralba, who have been working in the world of Mahon since before it even achieved DOP status in the year 1985. Started in 1939 by Joseph Cardona, this Mahon affineur goes out of their way to work with small scale farmers who are still producing Mahon by the most authentic and traditional means possible. Often times their cheeses are made entirely by hand, even using cheese cloth and hand-tied knots to drain whey, rather than relying on modern cheese presses. Today, the family tradition is carried on by Joseph’s grandson Nicolás and his wife Rosa Gomés, who run operations in a larger facility than the original location.
Mahon Semicurado DOP