Mahon

Mahon, is the capital and port of Menorca, the most northerly of the Baleric Islands, in the Mediterranean Sea. It is also the name given to all the cow-milk cheeses on the island, as all the cheeses were exported from the Mahon via the Mediterranean Sea. One may find many different varieties of this cheese, all prepared for long term storage and transportation by the sea. Hence, this cheese ranges from semi-cured to very old, allowing for the texture to be compact and crumbly. Ripened for six months to two years, the eight inch squares weighing 5 to 6 pounds are buttery sharp, slightly salty with a sweet and nutty aroma.

To obtain the right degree of maturation, it is kept in a fresh moisty environment, such as linen rooms for one year. During this period the cheese color goes from an ivory to dark grey. Also, its flavor intensity goes from fresh curdled-milk to an intense savour, which is simultaneously salty, sour and spicy. However, one must remember that all this work would not be possible without the cheese-maker master who, with his knowledge and love of cheese, achieves the unmatched Mahon.

Recommendations:

Mahon is ideal for grating over pasta, as well as over potato, rice and or vegetable dishes. As for wine, the Palo Cortado sherry brings out the personality of the cheese, stressing its unique characteristics. The flavor of the wine gradually loses strength, allowing the taste of the cheese to return. This combination is pleasant, allowing for very subtle sensations.