Mallorca's cheese sector is growing, with a group of mostly small and artisanal dairies developing distinctive products based on cow, sheep and goat milk.

A recent industry overview identified ten active cheese dairies on the island, with producers increasingly focusing on artisanal methods, experimentation and products linked to Mallorca's agricultural landscape.

A similar picture emerged at a cheese tasting organised in Campos in May, where ten Mallorca dairies presented their products.

A Sector That Has Grown in Recent Years

Cheese production in Mallorca has expanded significantly over the past decade.

The sector includes both larger producers and smaller family-run dairies, with many of the newer businesses emerging from agricultural or livestock backgrounds.

Several producers have also taken an unconventional route into cheesemaking, with owners leaving other professional careers before returning to the countryside and developing their own agricultural projects.

The result is a market that increasingly includes cheeses designed around the individual style of each producer.

Different Milks, Different Styles

Mallorca's dairies work with milk from cows, sheep and goats.

Some producers use milk from their own animals, while others purchase milk from local farms.

The cheeses range from fresh and soft varieties to semi-cured and aged products, as well as blue cheeses and more experimental versions incorporating ingredients such as truffle, basil or carob.

The production methods and maturation periods vary considerably between farms.

Artisanal Cheese Can Command a Premium

Joan Gaià, owner of Formatgeria Es Collet and coordinator of Unió de Pagesos, places the price of artisanal Mallorcan cheese at around €30 to €35 per kilogram.

He argues that customers are willing to pay for cheeses that meet a particular quality standard, while producers increasingly use tastings among themselves to identify defects and improve their products.

The €30 to €35 figure is a producer's estimate for artisanal Mallorcan cheese rather than an official island-wide average.

Formatges Burguera and Mallorca’s Cow-Milk Tradition

Formatges Burguera, based in the Campos area, is one of the island's best-known remaining farm-based cow-milk cheesemakers.

The Burguera family is now in its third generation at the farm, which has more than 80 years of history.

The farm has around 80 cows and produces semi-cured cheese, cured and aged varieties, fresh cheese, requesón and other dairy products.

The Balearic tourism service describes Formatges Burguera as one of Mallorca's few dairies producing cheese on the farm using milk from its own cows.

Formatges Grimalt Under New Majority Ownership

Formatges Grimalt, founded in 1947 in es Llombards in Santanyí, is the largest producer among the dairies profiled.

The company produces semi-cured, cured, artisanal and fresh cheeses as well as requesón and has a long-established distribution network across Mallorca.

In 2026, dairy farm Son Carbó and partners acquired a 51% stake in the company.

The change in ownership was linked to the future of Mallorca's dairy sector following the closure of Agama's milk production operations.

The new shareholders have sought to use Grimalt's processing capacity to take more milk from local dairy farms and increase the proportion of that milk transformed into cheese and other dairy products.

Sa Teulera Works With Organic Production

Sa Teulera is an organic agricultural and livestock farm based in Petra.

The farm produces fresh pasteurised milk, yoghurt and several types of cheese, including tender, semi-cured and cured varieties.

It also produces fruit and vegetables, cured products, olive oil and preserves.

The business has its own shops in Palma and Manacor as well as a point of sale at the farm.

Son Jover and Mallorca’s Red Sheep

Son Jover, based near Inca, has built its cheese production around sheep farming, particularly the Mallorcan red sheep.

The breed is native to Mallorca and is an important part of the identity of the farm.

The Balearic tourism service says Son Jover's production is organic and includes cheeses made from both pasteurised and raw milk, together with yoghurt and requesón.

The farm also raises Mallorcan white sheep and Málaga-breed goats using semi-extensive systems.

Fet a Son Garrova Expands

Fet a Son Garrova, based in Sant Llorenç des Cardassar, began in 2017 after its founders initially produced cheese as a hobby.

The family business has since expanded and now has around 400 goats and 400 sheep, according to the producer profile.

Its cheeses include fresh, semi-cured and cured varieties, alongside versions flavoured with ingredients such as truffle and basil.

The farm is also present at markets and fairs around Mallorca.

Es Pinaró’s New Chapter

Es Pinaró de ses Monges has its origins in Son Macià, where Miquel Villalonga began making organic goat cheese with his partner in 2017.

After her death in 2021, the original livestock operation closed.

Villalonga restarted cheesemaking in Petra in 2023, initially using cow's milk supplied by Sa Teulera before incorporating his own cows.

The current range includes Bordall, a lactic cheese, and Parapal, a blue cheese made with raw milk.

Es Collet Brings the Pitiusa Goat to Mallorca

Es Collet, based in Manacor, opened in 2018 and is led by Joan Gaià.

One distinctive feature of the business is its use of the Pitiusa goat, an autochthonous breed from the Balearic Islands.

The farm has around 50 of the goats and produces fresh, tender, cured and blue cheeses, as well as varieties containing spices.

The business also produces yoghurt.

Around 80% of its output is sold directly from the farm, with the remainder going to restaurants, according to the producer.

Sa Cabreta Focuses on Goat Cheese

Sa Cabreta was established in 2019 by Josep Sánchez and Nicolau Cerdà and specialises in artisanal organic goat cheese.

The farm has around 120 goats and produces several styles, including tender, cured and blue cheese, alongside varieties incorporating carob.

It also produces jams and cured products and organises farm visits, events and tastings.

Muntanya de sa Vall Uses Thistle Flower

Muntanya de sa Vall is an artisanal dairy in Son Macià run by Cati Sureda.

The project began as a hobby in 2021 before becoming her full-time occupation in 2024.

The farm keeps its own goats and uses thistle flower to set the milk.

Its range includes fresh cheese, yoghurt, kefir, requesón and cheeses with different maturation periods, including the Gustós, Autèntic, Vell and Blau varieties.

Sa Vinya Is Mallorca’s Newest Addition in the Profile

Sa Vinya opened in Campos in 2024 and is described in the September industry overview as the newest dairy among those profiled.

It was created by a farming family with several generations of experience in cattle production.

The business now transforms its own milk into tender, semi-cured, cured and blue cheese, as well as more unusual varieties including spicy cheese and cheese with black olive paste.

Fresh pasteurised milk is also part of its range.

Visits are available by prior arrangement.

Local Sales Are Important

Distribution varies considerably between Mallorca's cheese producers.

Larger companies are able to supply supermarket chains, while smaller dairies often rely on direct sales from their farms, local markets, specialist shops, restaurants and agrotourism businesses.

Organic producers can also be found through specialist food shops.

The direct relationship between producer and customer is particularly important for smaller farms, allowing visitors to buy cheese at the place where it is produced.

Cheese Tourism Is Growing

The link between cheesemaking and tourism is also becoming more visible.

The Balearic Islands tourism service promotes visits to selected Mallorca cheese farms, including Formatges Burguera and Son Jover.

At Burguera, visitors can learn about production and taste cow's-milk cheeses, while Son Jover offers an opportunity to see the farm and its dairy production. Advance booking is required for the organised visits.

Mallorca’s Cheese Is Not the Same as Mahón-Menorca

The prominence of Mahón-Menorca cheese in Mallorca can sometimes blur the distinction between the two islands' cheese traditions.

Mahón-Menorca is a protected designation of origin whose geographical production area is the island of Menorca. Milk used for cheese bearing the DOP must come from registered farms in Menorca, and the cheese must be produced and matured within the protected area.

Mallorca has its own growing collection of cheeses, but they should not be confused with the protected Mahón-Menorca denomination.

Innovation Alongside Tradition

The Mallorca producers are also experimenting with flavours and textures that go beyond the traditional semi-cured cow's-milk style associated with the Balearics.

Fresh, blue, aged and flavoured cheeses now sit alongside yoghurt, kefir, requesón and other dairy products.

The emphasis varies from farm to farm, but local ingredients, livestock breeds and direct relationships with customers are common themes.

A Small but Diverse Sector

Mallorca's cheesemaking industry remains relatively small compared with major European dairy-producing regions, but its range is becoming increasingly diverse.

The businesses profiled include long-established family operations, new farms and projects that have emerged from people choosing to return to agricultural work.

Some use their own animals and produce on the farm, while others buy milk locally and concentrate on processing and maturation.

A Local Food Story

The growth of Mallorca's cheese producers is also part of a wider interest in local food and agricultural products.

For visitors, the sector provides another way to explore the island beyond its restaurants and traditional food markets.

Farm shops, tastings and direct sales offer the chance to discover cheeses produced in different parts of Mallorca and to meet some of the people behind them.

Mallorca’s Cheese Sector Continues to Develop

From Campos and Santanyí to Inca, Manacor and Son Macià, Mallorca now has a varied collection of cheese producers working with cow, sheep and goat milk.

The sector combines established agricultural families with newer generations of producers experimenting with different cheeses and production methods.

The growing interest in local cheese is giving these businesses another route to connect Mallorca's countryside, livestock and food culture with consumers on the island.