Bushra Griffith
Mahon cheese, named after the port of Mahón on the Menorca island, is an unpasteurised cow's milk cheese. It is a versatile cheese that can be enjoyed in a variety of ways. The typical way to eat Mahon cheese is to slice it thinly and serve it with black pepper, tarragon, and olive oil. It can also be melted, grilled, or shredded and used as an ingredient in dishes such as cacio e pepe, croque monsieur, and buffalo chicken casserole. Mahon cheese can also be served with crackers or bread or used as a topping for soups or stews.
| Characteristics | Values |
|---|---|
| Country of origin | Spain |
| Region | Menorca, one of the Balearic Islands in the Mediterranean |
| Type of milk used | Cow's milk |
| Texture | Buttery, sharp, crumbly, dense, soft, hard |
| Taste | Salty, fruity, tangy, nutty, sweet, herbal, complex |
| Rind | Orange, gold, brown, rust-coloured, reddish orange, sometimes black |
| Age | Sold at different ages, ranging from 2 months to over a year |
| Type | Raw, pasteurized, unpasteurized |
| Flavour combinations | Honey, olive oil, black pepper, tarragon, extra virgin olive oil, crackers, bread, red wine |
| Dishes | Cacio e Pepe, Croque Monsieur, Buffalo Chicken Casserole, Risotto, Croquettes, Ensalada Campera, Macaroni and Cheese, Sopa de Ajo |
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What You'll Learn
Serving with fruit and nuts
Mahón cheese, a Spanish cheese from the island of Menorca, is made from cow's milk and is available in young and aged varieties. The maturity of the cheese affects its flavour, which can range from mild to intense, and its texture, which ranges from soft to hard. Young Mahón, aged less than four months, is semi-firm and mild with a buttery, tangy, and salty taste. Mahón aged four months or more takes on a saltier, herbal, and more complex flavour with a noticeably tangy finish. Mahón that has been aged for a year or more has a texture similar to Parmesan and an intense caramelized, salty flavour.
Mahón curado, which has been aged for more than five months, is the variety with the most complex character. The cheese turns orange-brown and becomes crumbly and hard, with older versions having a bit of crunch due to lactose crystals. This variety exhibits threads of smoke, wood, caramel, nuts, spice, and even leather. Mahón curado is best enjoyed when cut into slices and served with fruit and nuts.
The sweetness of figs and the flavour of almonds are said to combine to perfection with Mahón cheese. Fig bread can be served whole, diced, or in thin slices alongside the cheese. Other fruits that can be served with Mahón cheese include dried fruits, such as dried figs, which pair well with young Mahón.
Nuts that can be served with Mahón cheese include almonds and hazelnuts, the latter of which is said to be present in the flavour profile of semi-cured Mahón-Menorca cheese.
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Grating over soup
Mahon cheese is a versatile ingredient that can be used in a variety of dishes. Grating aged Mahon cheese over soup is a great way to add flavour and texture to your dish. The bold, tangy, and slightly salty taste of the cheese will enhance the flavour of the soup, while the creamy, crumbly texture will give it a nice consistency.
When grating Mahon cheese over soup, it is important to consider the type of soup you are making and the desired level of cheesiness. For a subtle cheese flavour, a light dusting of grated Mahon may be sufficient, while for a more robust cheese presence, a heavier hand may be used. Additionally, the size of the grates will also impact the overall effect; smaller grates will melt faster and incorporate more seamlessly into the soup, while larger grates will retain their shape and provide a more textural contrast.
Mahon cheese can be purchased at different stages of the aging process, from two months to over a year. The younger varieties, aged less than four months, tend to be semi-firm, mild, buttery, tangy, and slightly salty. These younger cheeses will add a subtle creaminess and a hint of tanginess to your soup. On the other hand, the older varieties, aged four months or more, take on a saltier, more herbal, and complex flavour, with a noticeably tangy finish. The older cheeses will impart a sharper, saltier taste and a more pronounced texture to your soup.
When choosing a soup to pair with grated Mahon cheese, consider options that will complement the cheese's unique flavour profile. For example, a rich and creamy soup, such as a potato or squash soup, would be well-suited to the tanginess and creaminess of the cheese. Alternatively, a heartier soup with beans or lentils could stand up to the stronger flavour of a more aged Mahon. Experiment with different types of soups and adjust the amount and age of the grated Mahon cheese to find your preferred combination.
In addition to grating over soup, Mahon cheese has a variety of other culinary applications. It can be sliced and served with fruit and nuts, melted over grilled dishes, stuffed into vegetables, or incorporated into cooked dishes like pasta and risotto. Its versatility makes it a valuable ingredient to have on hand, and its distinctive flavour and texture will elevate any dish it is added to.
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As a topping for toast
Mahon cheese is a popular Spanish cheese variety that originates from the Balearic island of Menorca. It is a hard cheese made from cow's milk and is known for its unique flavour profile and versatility in cooking. Mahon cheese has a buttery yet firm texture and a rich, tangy flavour. The flavour profile of the cheese varies depending on its age.
Mahon cheese is a popular topping for toast. To make this dish, first, toast slices of bread in a skillet or oven until golden and crispy. Then, place slices of Mahon cheese on the hot toast. You can also sprinkle chopped Marcona almonds on top. Finally, drizzle some honey over the cheese and serve as an appetiser or starter.
There are a few variations to this dish. You can sprinkle black pepper, tarragon and olive oil on the cheese. Another option is to spread some sobrasada (a type of spreadable chorizo) on the toast before adding the cheese and honey. Mahon cheese toast pairs well with a glass of red wine, such as Tempranillo or Cabernet Sauvignon.
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With a glass of sherry
Mahon cheese is a beloved Spanish delicacy from the island of Menorca in the Balearics. It is a pressed cheese made from cow's milk, with a natural rind and a crumbly, dense texture. The cheese is sold at different stages of the ageing process, from two months to over a year, and its flavour and texture vary accordingly. Young Mahon is semi-firm and mild, with buttery, tangy and salty notes. When aged for four months or more, the cheese takes on a saltier, more herbal and complex flavour, with a noticeably tangy finish. Mahon cheese aged for a year or more has a texture similar to Parmesan and an intense caramelised, salty flavour.
When serving Mahon cheese with a glass of sherry, it is recommended to choose a young, pale, and dry sherry such as Fino or Manzanilla. These styles of sherry exhibit incredible savouriness and pair well with salty foods like smoked salmon blinis, Spanish jamon, or olives. Their dryness and savouriness also complement the savoury and slightly tangy flavours of Mahon cheese. Another option is to serve Mahon cheese with a splash of chilled, dry Fino Sherry, which can enhance the flavours of many cooked dishes. For instance, a bottle of Fino Sherry can be used in any cream or velouté sauce for fish and chicken.
Young Mahon cheese also pairs well with dried fruit and nuts, which are classic nibbles to serve with a glass of sherry. For a festive and fruity experience, one can poach pears or peaches in sweet cream sherry and serve them with mascarpone and a glass of the same sherry. A glass of Palo Cortado, dry Oloroso, or Amontillado can also be served with the herbiness of a quality cocktail sausage or the sweet and salty flavours of "devils on horseback".
For a more indulgent experience, a glass of sweet cream or PX Sherry can be paired with a slice of Mahon cheese drizzled with extra-virgin olive oil and sprinkled with black pepper and tarragon. The sweetness of the sherry will add an extra dimension to this combination.
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Thinly sliced with black pepper
Mahón is a Spanish cheese from the island of Menorca in the Mediterranean. It is a white cow's milk cheese that can be either pasteurized or unpasteurized. The cheese's maturity will affect its flavour and texture, with younger Mahón being semi-firm and mild, while older Mahón is saltier, more herbal, and has a more complex flavour and a tangier finish. The texture of older Mahón is also drier and firmer.
When serving Mahón cheese thinly sliced with black pepper, it is best to use younger Mahón, which is milder in flavour and has a softer texture. Start by slicing the Mahón cheese into thin slices, using a sharp knife. You can aim for slices that are about 2-3 mm thick. Once you have your thin slices of Mahón, you can sprinkle them with freshly cracked black pepper. The amount of black pepper you use will depend on your taste preferences, but a light sprinkling should be enough to enhance the flavour of the cheese without overwhelming it.
In addition to black pepper, extra-virgin olive oil is also a classic pairing with Mahón cheese. You can drizzle the olive oil over the thinly sliced cheese, or you can dip the slices into a dish of olive oil. The olive oil will complement the buttery and nutty flavours of the Mahón, while the black pepper will add a subtle spiciness.
When serving Mahón cheese thinly sliced with black pepper, it is also important to consider the other dishes and drinks that you will be serving with it. Young Mahón pairs well with Spanish chorizo, beer, sherry, dried fruit, and nuts. On the other hand, aged Mahón matches better with red wines like Spanish Tempranillo and Rioja. So, depending on the age of your Mahón cheese, you may want to serve it with different accompaniments.
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Frequently asked questions
Mahón is a Spanish cheese from the island of Menorca in the Mediterranean. It is made from cow's milk and can be unpasteurised or pasteurised. The cheese is named after the town and natural port of Maó, also known as Mahón.
Mahón has a buttery, sharp, and salty taste. The flavour can range from mild to intense, depending on the maturity of the cheese. Younger Mahón is semi-firm and mild, while older versions are saltier, with a herbal and complex flavour.
Mahón is a versatile cheese that can be enjoyed in many ways. It can be eaten on its own, thinly sliced with black pepper, tarragon, and olive oil, or paired with crackers or bread. It can also be used as an ingredient in cooked dishes, such as pasta, risotto, or Spanish dishes like croquettes or ensalada campera.
Mahón cheese can be paired with a glass of red wine, such as Tempranillo or Cabernet Sauvignon. It also goes well with a glass of Fino Sherry, which complements the cheese's savory and slightly tangy flavours.
Mahón cheese can be purchased from specialty cheese stores or online retailers. Look for reputable sources that offer fast, reliable shipping and ensure the product is crafted using traditional methods and aged appropriately.
