Menorca island, all wrapped up in a cheese! Sea winds, heavy rainfall, and high atmospheric humidity on the rocky island irrigate the pastures, giving the milk a high acidity and a touch of saltiness. The production of this cheese dates back to the Roman times and has always been an important industry for the people and farmers of the island. This semi-hard Quintana Mahón has all the tell-tale island cheese notes: bursting acidity, strong mineral flavors and a naturally salty note. With its paprika-rubbed rind it’s a star on the cheese board (and on the palate!).
cow (raw); Milk Source:
local producers; Age:
3-4 months (Semi Curado)
8-9 months (Curado); Rind:
Menorquina and Fresian
- Flavor Profile
Aroma: sea salt
Flavor: bright heat
- Recommended Uses
Mahón pairs perfectly with Spanish red wines such as Rueda, Mancha, Rioja or Ribera de Duero. It also goes nicely with many beers. In Spain it is often eaten both at breakfast and as a dessert when it is fresh and complimented by a white Cava. It also melts well and is often served warm over sautéed vegetables.
|45186 (Semi Curado)||6lb||2||12lb|
Cow milk (raw), animal rennet, paprika
2019-2020 Super Gold for Curado, World Cheese Awards
2018, 2017 & 2013, “Best DOP Artisanal Cheese of the Year” by the Ruling Council on DOP
2017, Gold, Salon de Gourmets