Maturation: 4 to 6 months
Cheese Type: Uncooked, Pressed hard cheese
Mahon cheese originates from Menorca, the Balearic Island between the coast of Spain and the Italian Island of Sardinia. It was awarded in 1985 the Protected Designation of Origin (DOP) which reflects the rich history surrounding the production of this cheese on the island. Indeed, Archaeologists have found ceramic tools used for its production dating back to 3000 B.C!
The pasteurized cow milk curd is shaped into a square using a special cotton cloth, which gives the cheese its distinct cushion shape. The cheese is then pressed, imprinting the pattern of the cloth into the cheese.
Aged less long than Mahón Cave-aged, however, it is also continually turned and rubbed with olive oil and paprika to form a dark rind. The result is a unique and powerful cheese: bright, flaky, salty, and with the unmistakable tang of vinegar. This raw cow’s milk demands the earthy spiciness that only a glass of Rioja can bring.
You can try this delicious cheese on its own, pair it with Spanish red wines or add it to a cheese board.
Spanish red wines
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1 review for Mahón Semi-curado
Paul C –
Nice enough, but I didn’t get the strength and complexity of flavour that the description implies.
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