From autumn to spring, the island of Menorca is a natural pasture that provides food to a large livestock population.

Milk collection, pasteurization, curdling, cutting, casting, pressing, salting and draining are the steps required prior to ripening of the cheese. The TENDER variety needs 20 days of airing, SEMI-CURED needs two months of ripening and more than six are necessary to obtain a CURED cheese.
Their particular parallelepiped shape turns into a paste of yellow hue, which changes to brownish according to the ripening degree, and offers a rich flavour and lingering aftertaste. The ideal cheese for demanding gourmet consumers.

While the whole process is based on artisan formulas, to ensure complete freshness of its products, COINGA bets on the modernity of equipment and facilities, as well as qualified staff and the precise self-tuning of their laboratories. Work in COIGNA is 24 hours a day without interruption; Cheeses are distributed from the production plan located in Alaior, in optimal conditions, after having passed the most strict sanitary and quality controls. A direct monitoring from origin to the table of our customers.