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Mahón

  • 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, salty

  • Aroma: nutty, sweet

  • Vegetarian: no

  • Synonyms: Mahon Reserva, Aged Mahon, Artesano Mahón, Artisanal Mahón, formatge de Maó, queso de Mahón

Mahon, named after the port of Mahón on the Minorca island, Spain, is a cow's milk cheese produced by various dairies. Mahón is soft to hard cheese with a buttery, salty and sharp taste. During maturation, the cheese is hand rubbed with butter/paprika or oil. Mahón is sold at different ages ranging from 2 months to 10 months.
Artesano Mahón (Artisanal Mahón or Maó artesà or Mahón artesano) is aged for 2 to 3 months that is superior in flavour than the aged version. The texture is close and dense, with occasional holes throughout the paste, which is ivory in colour.
Mahón Reserva (Aged Mahón) is harder and drier in texture and saltier in taste. The industrial version of Mahón is made using pasteurized milk which has a milder flavour.

A traditional way of eating Mahón is by sprinkling it with black pepper, tarragon and olive oil. It pairs well with Madeira or Rioja.

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