There are plenty of meat options on the menus but most noteable are the pork charcuterie offerings and the local sobrasada,a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. I first came across this spreadable sausage in Mallorca where it tends to be a little spicier and a touch more fatty. How it's made: Flor de Guía cheese is made mostly from sheep's milk (at least 60%) with cow's milk (less than 40%) and sometimes goat's milk (less than 10%). It's curdled using cardoon flowers, similar to Torta del Casar and La Serena. This is one of our favourites created by Albert Bevia of Spain On a Fork, this dish is easy to prepare and uses Manchego cheese paired with a tasty fresh Romanesco Sauce. Spanish Style Macaroni Cheese with Manchego and Chorizo The Majorero cheese is very nice to eat and goes well into cooking as well for desserts. There are several ways that Majorero can be served, but my favorite is with something sweet, like quince. Cabra AlRomero

Starting at the harbour, you can stroll along the waterfront promenade, known as Moll de Llevant, where you can enjoy the views and watch the boats come and go.According to the Spanish Ministry of Agriculture, "Protected Designations of Origin (DOP) and Protected Geographical Indications (IGP) are the system used in our country for the recognition of differentiated quality, resulting from distinctive and inherent features, due to the geographical environment in which the raw materials are produced and the products are made, and the influence of the humans factor involved."

How it's made: Roncal cheese is made from raw sheep's milk, specifically from Latxa and Rasa sheep. It's aged for at least six months, and can be recognized by the gray mold on its rind. In the Mahón market, as well as the stalls selling a huge variety of scaled and shelled edible delights, part of it has been has been transformed into a series of small eateries selling tapas and speciality beers. The atmosphere is vibrant and a little hectic,a fabulous place to rub shoulders with the locals and get a real feel for island life. Caldereta de Langosta: This traditional Menorcan lobster stew is a culinary masterpiece. The succulent lobster is simmered with tomatoes, garlic, onions, and potatoes, creating a rich and flavourful broth. The Mola Fortress in Mahon, Menorca, is a magnificent 19th-century military stronghold that stands proudly atop a hill overlooking the harbour. Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flat lands of Castilla-Leon, Castilla La Mancha, Aragon, and Extremadura.Zamorano is another popular Spanish cheese and it’s typically aged for at least 6 months, giving it a crumbly and hard texture. It’s made in the Zamora province in the autonomous region of Castile and León. Cava: The bubbles in Cava offer a delightful contrast to Tetilla’s creamy texture, making for a refreshing pairing.

Take a Boat Trip: Explore Menorca's stunning coastline with a boat trip from Mahon's port. Sail around picturesque coves and hidden beaches for an unforgettable experience.If you’re not familiar with Spanish cheeses, keep reading for more information on some of the most popular varieties. Seven Must-Have Spanish Cheeses How it's made: La Serena cheese is made from the milk of Merino sheep and the same coagulant used in Torta del Casar. It's aged for a minimum of 60 days. After the cheese wheels are formed and pressed, they're soaked in salty water for a minimum of five hours and up to two days.The cheese is then aged for a minimum of 60 days and a maximum of two years.