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The Menorca That Grazes Peacefully
LANDSCAPE
LANDSCAPE
LANDSCAPE
LANDSCAPE
LANDSCAPE
LANDSCAPE
The Vermella Menorquina cow breed as a culinary ambassador of a unique environment.
Among dry-stone walls and green pastures, cows form part of the agricultural landscape of inland Menorca. From the introduction of cattle in the 18th century to the firm commitment to the Friesian breed in the 20th century, the link between livestock and the land has been key. This productive environment gives rise to cheese with the Mahón-Menorca Designation of Origin, a culinary symbol of an island that keeps its rural heritage alive.
Soft, green pastures of Menorca, bounded by dry-stone walls and caressed by the Tramuntana breeze, are the natural setting for one of the island's most iconic landscapes: the cow fields. These animals don't just offer a rustic scene, but are a fundamental part of Menorca's agri-food system, directly linked to milk production and the cheese that carries the island's name everywhere.
The origins of this landscape date back to the 18th century, when British Governor Richard Kane introduced cattle to improve the diet and meat supply. Over time, in the 19th century, foreign breeds such as the Swiss and Dutch breeds were added, but it wasn't until the mid-20th century that the Friesian breed became the undisputed leader in dairy production. This was largely due to the emergence of industries such as El Caserío or COINGA, which promoted the mechanisation and modernisation of farms.
Even so, the Vermella Menorquina cow, with its reddish colour and rustic profile, almost disappeared. Its recovery was possible thanks to the efforts of breeders such as Gabriel Seguí Mercadal and the creation of the Menorquina Breed Breeders' Association in 1997. Today, this native breed exists alongside the Friesian breed in an agricultural ecosystem that keeps the balance between tradition and efficiency alive.
Mahón-Menorca cheese, protected with a Designation of Origin since 1985, is the result of this vibrant and active landscape. Made from the milk of these animals, the cheese embodies the flavour of the island, marked by green pastures and the marine environment. Paprika, local herbs and the salty air subtly influence the taste profile of this iconic product, a symbol of Menorca's countryside culture and cuisine.
Today, livestock farming in Menorca is facing new challenges such as climate change and the need to maintain sustainable production. But the commitment of new generations, as can be seen in events such as the Fira del Camp country fair, confirms that this landscape of cows, grass and stone will remain central to Menorca's culinary soul.
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