The Big Cheese in Menorca
There is so much to see and do in Menorca, from its stunning beaches to cathedrals and museums and villages, the hints at its long history as Bronze Age visits by the Greeks, the Romans, the Vandals (my favorite) and at some point falling to the British for a long time from the 17Th and 18Th centuries, the incredible necropolis’s of the ancients, but what we wanted to see was Alaior a cheese making and shoe making mecca. My gal Gail loves shoes, and I love cheese (and we love each other, aww) and this was our kind of travel. First the facts: Alaior has a population of 8,600. And that possibly mayonnaise was brought back to France from Mahon? I was glad for the British influence, as I had developed a taste for gin when I was in London one summer, and the island is big into the clear drink. We were searching though for Formatge de Mao, a cheese well known to the island. We got a chance to sample some and found it a little salty, no doubt from the proximity of the cows to the sea, as it is made from cow’s milk. It was almost a hard cheese and we were told it matures in about twelve months. Well. And now for some of that famous red wine. We were certainly far form any luxury hotels Menorca has within its island boundaries, what with this rustic cheese hand made by local farm folk.
The local gin is often mixed with lemonade and is known as ‘pomada. It is good with the local stew of lobster known as a Bouillabaisse. Since it is an island in the Mediterranean, the locals are skilled cooks and get every bit of pleasure from their food they can. But we kept going back to the cheese of the island.
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