Miquel Bosch, from Torretrencadeta, El Iris Award for Local Product: “We started making cheese because we had no other choice, but we did it with passion”

Itziar Lecea/Ciutadella - Twenty-five years ago, Miquel Bosch and his wife Coloma began their journey at Torretrencadeta, a farm that over time has become a benchmark for the recovery of traditional practices and innovation within Menorca’s primary sector. From reviving mixed cow and sheep milk cheese to promoting the native Menorcan breed, their project has combined tradition, resilience, and a forward-looking vision. This year, their efforts have been recognized with the 2025 El Iris Award for Local Product. At a time of generational transition, with their daughter Maria Àngels now involved in the project, Bosch reflects on a trajectory marked by constant work, passion for the product, and a commitment to preserving a heritage that goes beyond production.

How did you receive the El Iris Award? Was it a surprise?
Yes, it was a surprise. You don’t expect it, and any recognition you receive is always welcome. It makes you feel very grateful because, in the end, we’ve worked without expecting anything in return. It’s one of those things that come and leave you a bit taken aback—but in a good way. Maybe it happens because we do things without thinking about awards, simply because we believe it’s what we should do.

It also comes at a time of change within the project, with a generational handover.
That’s how we see it. There’s a lot of work done over many years, and now the time has come to pass it on to the younger generation. We’re still here and helping, but we’re starting to leave it in their hands. In this case, having our daughter Maria Àngels take over is very positive. It’s the natural course of life, and it’s also necessary for projects to continue.

How did the Torretrencadeta project begin?
This year marks twenty-five years since we arrived at Torretrencadeta. The cheese project came a bit later, but everything is connected. Around 2011 we started milking sheep, and from there everything took off. The idea was to recover mixed cow and sheep milk cheese, which had completely disappeared in Menorca. It had been made in the past, but at that time it no longer existed. So we decided to commit to it and also create our own brand. Little by little we moved forward, experimenting, making mistakes, and starting again.

You were also pioneers in sheep’s milk cheese in Menorca.
Yes, that was another important step. I researched and found no precedents of cheese made solely from sheep’s milk in Menorca. Here, milk had always been mixed—cow, sheep, and even goat. But making cheese exclusively from sheep’s milk was not common. So we started with that idea, and later others joined in, but at the time it practically didn’t exist.

Beyond the product, there is also important work in recovering native breeds.
Yes, that’s a very important part of the project. We’ve been a collaborating farm in research on native breeds at the Balearic level. We’ve worked on 100% native breed projects, which involves a lot of work but also great satisfaction. Data has been generated that didn’t exist before and is key to understanding and preserving these breeds. It was one of our ideas from the beginning, and I think we’ve done a good job in that regard.

Do you think your project has helped spark interest in this type of cheese?
Yes, I think so. When we started, it didn’t exist, and now more people know about it and want to try it. It’s also true that many farmers have had to follow the same path as us: stop selling milk and start transforming the product. Not because they wanted to, but because there was no other option. Milk prices don’t make it viable, and that forces you to look for alternatives to make a living. But it’s not just about economics; there’s also a philosophy behind it. One thing is to make cheese because you need to, and another is to do it with passion, motivation, and criteria. We’ve always tried to improve, to surpass ourselves, and to create a product with consistent quality. It’s not about competing with others, but about doing things well and letting the product speak for itself.

This is also reflected in your way of working.
Yes, we try to maintain the traditional way of making cheese, just as our parents and grandparents did. Of course, we’ve had to adapt to current regulations, but the essence remains the same. This way of working is what sets us apart and gives identity to our product.

How has the handover process with your daughter Maria Àngels been?
It has been very positive. She wanted to continue the project and has taken it on with great enthusiasm. Since January she has been fully involved and has brought in new ideas. We now have eight varieties of cheese, and that’s also thanks to her initiative. She also brings a more modern perspective, with knowledge we don’t have—especially in communication and visibility. Today it’s very important to know how to navigate social media and promote your product, and she does it very well. She has also attended fairs and opened new channels, which is essential for growth.

The fact that your daughter is continuing the project has special value.
For us, it has been a great satisfaction. After so many years of work, seeing the project continue within the family is something very meaningful. It’s also a brave step on her part, because it’s not an easy job. At first she wasn’t sure—she had her own job and stability—but in the end she decided to take the step because she believed in the project and wanted to continue what we had built. And we’re very happy that she did.

What is your overall assessment of these years?
It has been a long journey, with good and bad moments, but we are satisfied. We’ve created a project with identity, recovered things that had been lost, and contributed our grain of sand to the sector. And this award, in the end, is also recognition of all that. A family-shared award, even if we weren’t all present on the day of the ceremony. When you don’t expect anything in return, these things become even more special.