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FARM & Terrace HOURS

  • Monday to Saturday from 9:00 a.m. to 2:00 p.m.

  • Sundays and holidays closed

administration

  • Monday to Saturday from 9:00 a.m. to 2:00 p.m.

971 37 90 86
606 32 66 13
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Home > About us > The Estate

The farm

Of Arab origin, with English influence and a markedly Mediterranean spirit, this is Subaida. A mid-19th century Gregorian-style building steeped in history. A farm where time seems to have stood still as we keep alive the cheese-making tradition we learnt from our ancestors.

Mr Pedro Montañés

The Subaida farm has been in our family for 6 generations when our great-great-grandfather inherited it. The history of Subaida has been linked to the production of cheese since 1930, when our grandfather, Don Pedro Montañés, revolutionised the agricultural sector in Menorca by founding the famous cheese brand ‘El Caserío’.
Since 1992, when Subaida dissociated itself from this brand, we have been making Mahón-Menorca cheese in the traditional way, as our ancestors taught us, under the name and label of the estate: ‘SUBAIDA’.

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The main house

The Subaida house is undoubtedly the emblem of the estate. This building, which dates from 1843, still retains the British style of the last British domination of the island. Although in 1802, Menorca passed once again and definitively to Spanish sovereignty, the British influence was noticeably present in its constructions, with the ‘Mahón red’ colour on the façades of the main houses being particularly eye-catching. This red ochre or liquid ochre used by the English ships, apparently to prevent scurvy on long voyages, was reused to paint the mansions of their high officials on the island in order to distinguish them from the more humble, lime-whitened mansions of the Menorcans.

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The farm

Subaida consists of 350 hectares distributed as follows: 150 hectares dedicated to cultivation (50 hectares of irrigated land and 100 hectares of dry farming) and 200 hectares that make up a lush forest of holm oaks, wild olive trees and pines, protected by UNESCO as an area of special interest, so that Subaida is known as one of the lungs of the island. From sowing to packaging, we carry out each of the steps necessary for the production of what is undoubtedly the best Mahón-Menorca cheese on the estate itself.

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The cheeses

We make our cheeses only with cow's milk, following the ancestral artisan formula inherited from our predecessors to obtain our exquisite artisan cheeses: Semi-cured, Cured and Aged.
Our love for tradition is not at odds with evolution, so that, for some time now, we have also been making cheeses with pasteurised milk, ranging from fresh cheese, which is only a few days old, to soft cheese, which is matured for a month, and semi-cured and cured cheeses made with pasteurised milk.