We make 
MAHÓN-MENORCA D.O.P.

Queso Curado Mahón Menorca de Subaida
We make Mahón-Menorca D.O.P. artisan cheese by hand, using natural procedures and respecting the environment.

SCHEDULE:

FROM MONDAY TO FRIDAY FROM 9AM TO 9PM

SATURDAYS FROM 9AM TO 9PM AND FROM 5PM TO 9PM

SUNDAY CLOSED

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SUBAIDA farm

Free Tours
SUBAIDA farm

Menorca is much more than sun and beach, and in Subaida we offer you the unique experience of savoring the island: innovative pairing with local wines, a pleasure for the senses. And we continue with our offer of guided tours through all our facilities to families, small groups with tasting and wine from Menorca, private visits (maximum 8 people) ... This year you choose the experience. Four ways to taste our products and get to know, first hand, the most rural Menorca.

GUIded Tours
SUBAIDA farm

Menorca is much more than sun and beach, and in Subaida we offer you the unique experience of savoring the island: innovative pairing with local wines, a pleasure for the senses. And we continue with our offer of guided tours through all our facilities to families, small groups with tasting and wine from Menorca, private visits (maximum 8 people) ... This year you choose the experience. Four ways to taste our products and get to know, first hand, the most rural Menorca.
Menorca is much more than sun and beach, and in Subaida we offer you the unique experience of savoring the island: innovative pairing with local wines, a pleasure for the senses. And we continue with our offer of guided tours through all our facilities to families, small groups with tasting and wine from Menorca, private visits (maximum 8 people) ... This year you choose the experience. Four ways to taste our products and get to know, first hand, the most rural Menorca.

Mahon Menorca Cheese

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Packs Subaida

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Menorcan Products

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Menorca Sausage

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TASTING PACK

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Winner

Cheese

Subaida is backed by three generations of creating artisan cheese. If there’s one thing we’v e learned after all these years, it’s that time is an essential ingredient in our cheeses.
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