Randy Chandler
Mahón cheese, named after the port town of Mahón on the island of Menorca, is a popular Spanish cheese that has only recently become widely available in the United States. It is made from cow's milk and is known for its versatility, unique flavour, and meltability. In this article, we will explore the characteristics of Mahón cheese, its production process, and answer the question: does Mahón cheese melt?
| Characteristics | Values |
|---|---|
| Melting | Melts |
| Place of origin | Mahón, Menorca, Spain |
| Type of milk | Cow's milk |
| Texture | Soft to hard |
| Rind | Orange, yellow, gold, brown, rust-coloured |
| Flavour | Buttery, sharp, salty, nutty, fruity, tangy, sweet, spicy |
| Age | Sold at different ages ranging from 2 months to 10 months or more |
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What You'll Learn
Mahón cheese is made from cow's milk
Mahón cheese, named after the town and natural port of Maó (also known as Mahón) on the island of Menorca, is made from cow's milk. Menorca is known for its cheese production, which is second only to tourism as the island's leading industry. Mahón is considered one of the most versatile cheeses of Spanish gastronomy and is often served over pasta, potato, rice, and/or vegetable dishes.
The cheese is produced by curdling the milk at a low temperature, then salting it by immersion and maturing it according to the customs of the island. Mahón is typically aged in underground caves for a minimum of two months, during which time it is hand-rubbed with olive oil and paprika, giving it a reddish-orange rind. The longer the cheese is aged, the darker the rind becomes, and the firmer and drier the texture of the cheese.
Mahón can be purchased at different stages of maturity, ranging from young (aged less than four months) to old (aged for a year or more). The flavour and texture of the cheese vary depending on its age. Young Mahón has a semi-firm and mild flavour, with a buttery, tangy, and slightly salty taste. As the cheese ages, it takes on a saltier, more herbal and complex flavour, with a noticeably tangy finish. When Mahón is aged for a year or more, it develops an intense, caramelized, salty flavour and a texture similar to Parmesan.
Mahón is considered an excellent melting cheese and can be used in dishes such as creamy cheese sauces. Its versatility, unique flavour, and texture make it a popular choice for cheese lovers.
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It's named after the town and port of Mahón in Menorca, Spain
Mahón cheese, also known as "Queso de Mahón" in Spanish and "formatge de Maó" in Catalan, is named after the town and natural port of Mahón (or Maó in Catalan) on the island of Menorca, Spain. Menorca is known for its cheese production, with cheese being an emblematic product of the island. In fact, cheese-making is the second-leading industry in Menorca.
Cheese-making on the island of Menorca has been happening for centuries, with traditions being handed down from generation to generation. Ceramic pieces found on the island, dating back to around 2000 BC or even earlier, are believed to have been utensils used by farmers to make cheese. In addition, written documents from the 5th century mention the production and consumption of cheese in Menorca.
In the past, gatherer-ripeners, a class of island society in Menorca, would trade and distribute farm products, seeds, utensils, and foods in exchange for fresh cheeses that farmers brought to their houses. The gatherer-ripeners would then store the cheeses in caves, carefully controlling factors such as wind, temperature, and handling to produce the original cheese from Mahón. This cheese, which could be soft, aired, or cured, was then sold in various markets, contributing to the fame and demand for Mahón cheese.
Today, Mahón cheese is considered one of the most versatile cheeses in Spanish gastronomy. It is known for its creamy texture and can be served over pasta, potato, rice, and vegetable dishes. The traditional way of consuming Mahón cheese involves sprinkling sliced cheese with olive oil, black pepper, and tarragon.
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It's a versatile cheese with a buttery, salty, and sharp taste
Mahon cheese, named after the port town of Mao on the island of Menorca, is a versatile Spanish cheese with a unique flavour and texture. It is made from cow's milk and is considered one of the most versatile cheeses in Spanish gastronomy. The cheese is typically aged for around 10-12 months, during which time it develops a sharper flavour and a buttery texture. The maturation process involves rubbing the cheese with olive oil and paprika, resulting in a reddish-orange rind and a soft, fruity flavour.
Mahon cheese has a buttery, salty, and sharp taste that sets it apart from other cheeses. Its versatility extends to its flavour profile, which can range from mild to intense, with sweet and nutty aromas. The saltiness of the cheese is attributed to the sea salt content in the grasses consumed by the cows. This, combined with the butteriness and sharpness, creates a complex and satisfying flavour experience.
Mahon cheese is an excellent choice for melting due to its creamy texture. It can be used in a variety of dishes, such as pasta, potato, rice, and vegetable preparations. The traditional way of consuming Mahon cheese involves slicing the cheese and sprinkling it with olive oil, black pepper, and tarragon. This simple preparation method allows the unique flavour of the cheese to shine through.
The cheese is typically sold at different stages of maturity, ranging from young to aged. Young Mahon cheese, aged for less than four months, has a semi-firm texture and a mild, buttery, and slightly salty taste. As the cheese ages, it takes on a saltier, more herbal and complex flavour, with a tangier finish. When aged for a year or more, Mahon cheese develops an intense caramelized salty flavour and a texture similar to Parmesan.
Mahon cheese is a versatile and flavourful addition to any dish, offering a unique taste experience that is sure to satisfy cheese lovers and gourmets alike. Its melting properties make it ideal for creating creamy sauces and adding a rich, bold flavour to various recipes.
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It's available in different ages, ranging from 2 to 12 months
Mahón cheese is available in different ages, ranging from 2 to 12 months. The cheese's maturity will affect its flavour and texture. Young Mahón, aged for less than four months, is semi-firm and mild in flavour. It can be buttery, tangy, and slightly salty. The cheese is ideal for making creamy sauces and is commonly used in this form in desserts.
As Mahón ages, its flavour becomes saltier, more herbal, and complex, with a noticeably tangy finish. The texture also changes, becoming firmer and drier. When cut, the cheese will reveal several irregular holes. Mahón aged for six months has a brown rind, a firmer texture, and a more robust flavour. There is also a six-month-old version made from raw milk, which has a more intensely fruity flavour.
Mahón that has been aged for a year or more has a texture and flavour similar to Parmesan, with an intense caramelized and salty taste. The colour of the rind also changes as the cheese ages, from an eye-catching orange to gold, brown, or rust. The colour of the paste (the interior of the cheese) also changes from white to yellow.
The different ages of Mahón are classified into three categories: tierno, semi-curado, and Mahón curado. Tierno has been aged the least, maturing for just 21 to 60 days, and has a pale colour, a soft and elastic texture, and a mild, buttery, and slightly salty flavour. Semi-curado is aged between two and five months and has a golden hue and a slightly piquant, buttery, and nutty flavour. Mahón curado has been aged for more than five months and has a complex character, with an orange-brown rind, a crumbly and hard texture, and a crunchy texture due to lactose crystals.
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It's an excellent melting cheese
Mahón cheese is an excellent melting cheese. Named after the town and natural port of Maó, on the island of Menorca, it is one of the most versatile cheeses in Spanish gastronomy. Made from cow's milk, it is a soft-to-hard cheese with a creamy texture and a fruity aroma. Its unique flavour is sweet, nutty, and slightly salty, with a hint of spice. The cheese is ripened for a minimum of two months in underground caves, with its maturity affecting its flavour and texture. Young Mahón, aged for less than four months, is semi-firm and mild, with a buttery and tangy taste. As the cheese ages, its flavour intensifies, becoming saltier and more herbal, with a noticeably tangy finish. When aged for a year or more, Mahón develops a texture similar to Parmesan and an intense, caramelized, salty flavour.
The versatility of Mahón cheese makes it an ideal ingredient for melting and creating creamy cheese sauces. Its smooth and supple texture allows it to blend easily, resulting in a rich and bold flavour. The cheese's mild and buttery notes also make it a perfect base for adding additional ingredients, such as olive oil, black pepper, and tarragon. The traditional way of serving Mahón involves sprinkling sliced cheese with these seasonings, enhancing its melting potential.
The melting ability of Mahón cheese is further enhanced by its maturation process. During maturation, the cheese is hand-rubbed with olive oil, butter, or oil, and paprika. This process softens the cheese, making it ideal for melting applications. The orange or reddish-orange rind, a result of the maturation process, adds a unique colour and flavour to the cheese, complementing its melting characteristics.
Mahón cheese's melting properties are also influenced by its age. The younger versions of the cheese, known as tierno or semi-curado, have a softer and more elastic texture, making them ideal for melting. As the cheese ages and becomes semi-curado or Mahón curado, it develops a firmer and drier texture, which can still melt but with a more intense and complex flavour. The older versions of Mahón curado may have a bit of crunch due to the formation of lactose crystals, adding a unique texture to melted dishes.
Overall, Mahón cheese is an excellent melting cheese due to its versatility, unique flavour, maturation process, and age variations. Its smooth and supple texture, enhanced by the traditional hand-rubbing technique, makes it ideal for creating creamy sauces and melted cheese dishes. With its sweet, nutty, and slightly salty taste, Mahón cheese adds a rich and bold flavour to any melted creation.
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Frequently asked questions
Yes, Mahón cheese is an excellent melter.
Mahón cheese is a soft to hard white cheese made from cows' milk. It is named after the town and natural port of Mahón (also spelt Maó), on the island of Menorca in the Mediterranean Sea.
Mahón is a buttery, salty and sharp cheese with a fruity aroma.
