In Spain Mahon is second in popularity next to Manchego, Spain's most famous Cheese. Mahon has been given Denomination of Origin ( D.O.) and is produced exclusively on the small island of Menorca off the coast of Spain in the Balearic Sea.
Details: Mahon is produced in two versions, pasteurized which is factory made and unpasteurized which is farm made and considered to be artisanal. The fresh curd is chopped, then pressed to remove the whey and placed on square sheets of cloth. Each cloth is then gathered up by the corners and tied up in the center. This process forms a distinctive shaped square cheese with rounded edges. The newly formed cheeses are then ready to begin the aging process which can last up to two years. Mahon can be found in various stages of aging. Fresco is aged about two to three weeks, semi Curado is aged for two to three months, Viejo is aged for six months and Anejo is aged from eighteen months to two years. The aging process produces an inedible hard smooth light golden rind which darkens as it ages. The inner paste is light amber when young and progresses to dark gold at the Viejo and Anejo stages. Older versions with also have many small holes throughout the paste.
Spanish Cheese Assortment
Spanish Cheese Assortment
Flavor, Serving and Storing: The overall flavor of Mahon is determined by its age. The fresco version has a mild nutty flavor and is very aromatic. As its age progresses its flavor will become bolder and more complex and gives off a sharp, salty, buttery flavor with a hint of nuts. Mahon has a pleasant fruity aroma at all ages. A young Mahon should be wrapped in plastic wrap and kept in the refrigerator's vegetable bin, aged Mahon can be wrapped in tin foil and kept refrigerated where it should last at least two weeks. Mahon can be served thinly sliced, drizzled with olive oil and sprinkled with tarragon and black pepper. It can also be served sliced with thinly sliced smoked ham in a sandwich or as an appetizer with fresh sweet fruit.
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Purchasing: When buying Mahon try to find ones that are aged at least two months. If you can find a Viejo or Anejo version do not hesitate to purchase it because they are quite uncommon and you will be in for tasty surprise. Do not purchase Mahon if it is overly soft, discolored, looks dried with a cracked rind, or has mold on the inner paste. You can buy Mahon in most good local cheese shops, Whole Foods, Wegmans or online at Amazon.
Wine Paring: Mahon pairs well with all red Spanish wines and surprisingly well with beer.
