Mahon, named after the port of Mahon on the Minorca island, Spain, is a cow's milk cheese, produced by various dairies. Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil. Mahon is sold at different ages ranging from 2 months to 10 months.
Artesano Mahon / Artisanal Mahon, made using raw milk is aged for 2 to 3 months that is superior in flavour than the aged version. The texture is close, dense with occasional hole throughout the paste which is ivory in colour.
Mahon Reserva / Aged Mahon is harder and drier in texture, more salty in taste.
Industrial version of Mahon is made using pasteurized milk what has milder flavour.
A traditional way of eating Mahon is by sprinkling it with black pepper, tarragon and olive oil. It pairs well with Madeira or Rioja.
- Made from cow's milk
- Country of origin: Spain
- Region: Menorca, Balearic Islands
- Type: semi-hard, artisan
- Texture: crumbly and dense
- Rind: washed
- Colour: pale yellow
- Flavour: buttery, fruity, salty
- Aroma: nutty, sweet
- Vegetarian: no
- Producers: Various
- Synonyms: Artesano Mahon, Artisanal Mahon, Mahon Reserva, Aged Mahon
Other Spanish cheeses:
Castigliano, Dehesa De Los Llanos - Curado, Dehesa De Los Llanos - Gran Reserva, El Trigal Manchego, Gamonéu, Idiazábal, Queso del Tietar, Queso Iberico, Roncal, Zamorano
Cabrales, Dehesa De Los Llanos - Media Curación, Don Bernardo Manchego, Flor de Guia, Gamonéu, Garrotxa, Penamellera
Cana de Cabra, Cana de Oveja, La Peral, Leonora, Manchego, Monte Enebro, Picos de Europa, Queso de Murcia, Sarró de Cabra, Tronchon, Ulloa
Afuega'l Pitu, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La Serena, Queso de Afuega'l pitu, Queso del Montsec, Selva, Tetilla, Torta del Casar, Tupí, Veigadarte
fresh soft cheeses: