Polydish city guide
Best Mallorca cheese in Chicago
“Made exclusively on Mallorca from island milk, matured 20–100 days depending on type.”
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What the real thing tastes like
Mallorca cheese (in Mallorquín: formatge mallorquí) is a Spanish cheese made exclusively on the island of Mallorca, one of the Balearic Islands in the Mediterranean Sea. It has Protected Designation of Origin and is made from the pasteurized milk of cows, goats and/or sheep which live on the island. The cheeses are slightly tapering, flat cylinders which measure 12–20 cm (5–8 in) across and 7–9 cm (3–4 in) high. They weigh from 750 to 4 kg (1,653.5 to 8.8 lb). Mallorca cheese is produced in three types: Semi-cured — matured for at least 20 days. Cured — matured for at least 45 days. Aged — matured for at least 100 days.
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Mallorca cheese arrives as a squat cylinder, humble in form but precise in its origins—born only on this Mediterranean island from the milk of local cows, goats, and sheep. The Protected Designation ensures what you're holding is the real thing, crafted to one of three timelines: a supple semi-cured at 20 days, a firmer cured version after 45, or a deeply developed aged cheese that has spent at least 100 days becoming itself. Each wheel weighs anywhere from 750 grams to 4 kilos, a substantial thing.
Order it here when it has
- Protected Designation of Origin
- exclusively island-made
- multiple maturation options
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