Mahon

Mahon got its name from the port of Mahon, located in the heavenly island of Minorca, in the Mediterranean Sea. Declared as a paradisaical Biosphere Reserve by the UNESCO, geographic factors such has temperature, humidity, light, wind and salty pastures, combined with its ancestral farming methods have created this unique cheese.

Mahon is moulded in a special linen cloth called ‘Fogasser’. Once the cheese is drained, it is placed under a press, that’s why the Fogasser pattern is transferred on its rind. It is then matured for at least 60 days. The milk is curdled with cardon extract and Mahon is easily recognisable by its square shape and sticky orangey rind. Indeed, the cheese is washed and coated with a blend of olive oil and paprika.

Powerful and slightly acidic, you will be pleased by its pleasant spicy aroma. Create a perfect Spaniard tapas by blending it with meat, and then stuff the mixture into Bell Peppers as it is traditionally done.