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 flavor than the aged version. The texture is close, dense with occasional hole throughout the paste which is ivory in color. A traditional way of eating Mahon is by sprinkling it with black pepper, tarragon, and olive oil. It pairs well with Madeira or Rioja.
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
A traditional way of eating Mahon is by sprinkling it with black pepper, tarragon and olive oil. It pairs well with Madeira or Rioja
