Mahón is a cow‘s milk cheese named for the capital of Menorca, the most northerly of the Balearic Islands. Although it is a small island, Menorca produces enough cheese to make Mahón Spain's second most popular cheese next to Manchego. Mahón comes in large squares of about 6-8 pounds. After ripening in underground caves for at least 60 days, Mahon developes a bold, magnificent flavor. The yellowish-orange rind, which is rubbed with butter, oil and paprika, conceals a soft, slightly briny and decidedly spicy and nutty interior. This cheese is cheese is is sold at stages ranging from semi-cured to very old. Mahon is traditionally served as and appetizer, drizzled with olive oil and served with a spring of fresh rosemary. Made in Spain.
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