Mahon
 Mahon cheese is produced on the island of Menorca, one of
the Balearic Islands in the Mediterranean Sea, and is the name given to all
cheeses on the island made exclusively with cow's milk. Economic
activities surrounding the production of this firm, creamy cheese are second
only to tourism with the production of cheese on this island being
documented
back as far as the thirteenth century.
There are many varieties of Mahon cheese ranging from semi-cured to very
old. The cheese is made from either raw or pasteurized cow's milk.
The rind is smooth and closed but oily. After aging for a month the
rind may be rubbed with oil, butter or paprika. The interior of the
cheese is compact with holes of different sized with an ivory or yellow
color which changes to brownish beige on the edges.
Mahon tastes slightly acidic and salty, but not buttery. It can be
milky and moist when fresh or dry and strong when aged longer. Mahon
has a fine, creamy texture and is often used as an appetizer or tapas.
It is delicious drizzled with Olive oil and served with fresh Rosemary.
It can also be grated over pasta, vegetables and rice dishes to add a new
twist. |
