Andy Montoya
Mahón cheese, also known as Queso de Mahón in Spanish, is a popular Spanish cheese variety that originates from the Balearic island of Menorca. It is a hard cheese made from cow's milk that is known for its unique flavour profile and versatility in cooking. The history of Mahón cheese dates back to the 13th century when the island of Menorca was under Moorish rule. The cheese is classified by age, creating three categories: tierno, semi-curado, and Mahón curado. In this article, we will explore the taste of Mahón cheese and how it varies depending on its age and preparation.
| Characteristics | Values |
|---|---|
| Texture | Soft to hard |
| Colour | Pale yellow to orange-brown |
| Rind colour | Yellowish |
| Rind flavour | Fruity |
| Flavour | Buttery, salty, sharp, nutty, sweet, fruity, tangy, spicy, bold, rich, complex |
| Aroma | Sweet, fruity, nutty |
| Ideal accompaniments | Extra virgin olive oil, black pepper, tarragon, honey, fruits, nuts, crackers, bread, pasta, rice, vegetables |
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What You'll Learn
Mahón cheese is made from cow's milk
Mahón cheese, also known as Queso de Mahón in Spanish, is a popular Spanish cheese variety made from cow's milk. It originates from the Balearic island of Menorca, located off the eastern coast of Spain in the Mediterranean Sea. The island has a long history of cheese production, with dairy farming being the second-largest industry after tourism.
Mahón cheese is named after the town and natural port of Maó (known as Mahón in Spanish) on Menorca. It is a soft to hard white cheese, depending on its age, and is known for its unique flavour profile and versatility in cooking. The cheese is typically classified into three categories based on its age: tierno, semi-curado, and Mahón curado.
Tierno, the youngest version of Mahón, is aged for just 21 to 60 days and has a mild, buttery, and slightly salty flavour. This type of Mahón is ideal for making creamy cheese sauces. Semi-curado, or semi-cured, is aged between two and five months and has a more pronounced flavour with hints of nuttiness. The texture of semi-curado is denser than that of tierno, with occasional holes throughout the paste.
Mahón curado, the oldest version, is aged for more than five months and has a strong, complex flavour with a sharp and slightly acidic finish. The texture becomes crumbly and hard, with older versions developing a bit of crunch due to lactose crystals. Mahón curado is best enjoyed sliced and served with fruits and nuts.
The production of Mahón cheese follows traditional methods, with the curd being wrapped in a cotton cloth and pressed to remove the whey. The cheese is then ripened for a minimum of two months in underground caves, contributing to its unique flavour and texture. The long-established and painstaking production process has made Mahón cheese a sought-after export, enjoyed by cheese lovers around the world.
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It is named after the port of Mahón on the Menorca island
Mahón cheese is named after the port of Mahón on the Menorca island, located off the Mediterranean coast of Spain. It is a hard cheese made from cow's milk, known for its unique flavour profile and versatility in cooking. The history of Mahón cheese dates back to the 13th century when the island of Menorca was under Moorish rule. The Moors were known for their expertise in cheese-making, and they introduced the technique of making hard cheese to the island.
Menorca is the northernmost of Spain's Balearic Islands in the Mediterranean Sea. Dairy farming for cheese production is the second-leading industry on the island, after tourism. More than six hundred farms populate Menorca, producing the milk and cheese, while benefiting from a mild climate, high humidity, and heavy rainfall. The island's cheese production received a major boost about seventy years ago when new milking cows were imported, and the feeding and healthcare for the animals were improved. Today, Menorca's cow herds are renowned for their superior milk production, which has further contributed to the island's fame for cheese.
Cheese-making on the island of Menorca has been a tradition handed down from generation to generation for centuries. It is an emblematic product of Menorca, with written documents from the 5th century mentioning the production and consumption of cheese on the island. The traditional manner of eating Mahón cheese consists of sliced cheese, sprinkled with olive oil, black pepper, and tarragon.
The flavour profile of Mahón cheese varies depending on its age. Young Mahón cheese, aged for two to three months, has a mild, creamy flavour with a slightly salty finish. Semi-cured Mahón cheese, aged for three to ten months, has a more pronounced flavour with a slightly nutty taste. Finally, cured Mahón cheese, aged for over ten months, has a strong, complex flavour with a sharp, slightly acidic finish.
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Mahón is a hard cheese with a buttery, salty and sharp taste
Mahón is a hard cheese with a unique flavour profile and a rich, bold taste. It is named after the town and natural port of Maó (Mahón in Spanish) on the island of Menorca, Spain. It is made from cow's milk, curdled at a low temperature, salted by immersion and matured according to the customs of the island.
The cheese is hand-rubbed with olive oil and paprika during maturation, which gives it a soft, fruity flavour. Mahón is sold at different ages, from two months to over ten months. The younger the cheese, the lighter its colour and milder its flavour. Young Mahón has a creamy, buttery and slightly salty flavour with a sweet and fruity aroma. It is ideal for making creamy cheese sauces and pairs well with Spanish chorizo, beer, sherry, dried fruit and nuts.
As Mahón ages, its hue darkens, its texture becomes firmer and drier, and its taste intensifies. Semi-cured Mahón, aged for three to ten months, has a more pronounced flavour with a slightly nutty taste. This type of Mahón is often used in desserts due to its mix of sweet and savoury notes.
The most complex variety of Mahón is Mahón curado, which has been aged for more than five months. This cheese turns an orange-brown colour, becomes crumbly and hard, and has a strong, sharp and slightly acidic flavour. It is best enjoyed sliced and served with fruit and nuts. Mahón curado can also be grated over pasta, rice or vegetables, or melted, grilled, shredded or cubed.
A classic way to eat Mahón is drizzled with extra-virgin olive oil and sprinkled with black pepper and tarragon. It can also be served with a drizzle of honey, which enhances its sweetness.
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The cheese is hand-rubbed with olive oil and paprika
The maturation process of Mahón cheese is what gives it its distinctive flavour and texture. During this process, the cheese is hand-rubbed with olive oil and paprika, which imparts a particular hue and a delicious flavour to the rind. The paprika and oil mixture gives the cheese a fruity and nutty taste, with a hint of spice, that complements the salty, buttery flavour of the cheese itself.
The hand-rubbing technique is an important step in the maturation process, as it helps to develop the cheese's flavour and character. The olive oil adds a fruity and slightly sweet note to the cheese, while the paprika contributes a subtle spiciness and a deep orange colour to the rind. This combination of flavours and aromas enhances the overall taste experience of Mahón cheese.
The maturation process for Mahón cheese typically lasts between two and ten months, with the specific duration depending on the desired flavour profile and texture. The longer the cheese is aged, the more intense its flavour becomes. Young Mahón, aged for two to three months, has a mild, creamy flavour with a slightly salty finish. As the cheese ages, its flavour becomes more pronounced, taking on nutty and spicy notes, along with a sharper, slightly acidic finish.
The hand-rubbing technique is not only functional but also aesthetic. The olive oil and paprika mixture gives the cheese a rustic, appealing appearance, with its orange-hued rind. This traditional method of maturation has been passed down through generations in Menorca, contributing to the rich history and culture of cheese-making on the island.
The versatility of Mahón cheese is also enhanced by the hand-rubbing process. The fruity and nutty flavours imparted by the olive oil and paprika mixture make the cheese ideal for pairing with a variety of foods. It can be enjoyed on its own, drizzled with extra-virgin olive oil, or paired with crackers, bread, fruits, and nuts. Its salty and buttery flavour also makes it a versatile cooking ingredient, perfect for melting, grilling, or shredding over pasta, rice, or vegetables.
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Mahón is versatile and can be eaten in a variety of ways
Mahón is a versatile cheese that can be enjoyed in a variety of ways. It is a popular Spanish cheese variety that originates from the Balearic island of Menorca, which is located off the eastern coast of Spain in the Mediterranean Sea.
Mahón is a hard cheese made from cow's milk that is known for its unique flavour profile and versatility in cooking. It has a buttery, salty, and sharp taste, with a sweet and fruity aroma. The younger the cheese, the lighter the colour of the paste (the cheese's flesh); as it ages, the hue darkens, the texture becomes firmer and drier, and the taste intensifies.
Mahón can be eaten on its own, drizzled with extra-virgin olive oil and sprinkled with black pepper and tarragon. It can also be paired with crackers or bread, or used as an ingredient in a variety of dishes. It can be melted, grilled, au gratin, shredded, or just enjoyed sliced or in cubes. One of the most popular ways to serve Mahón cow cheese is on toast with sobrasada (like a spreadable chorizo) and honey drizzled on top. It can also be grated over pasta, rice, or vegetables, or served as an appetizer with olive oil.
The traditional manner of eating Mahón consisted of sliced cheese, sprinkled with olive oil, black pepper, and tarragon. Young Mahón often pairs well with Spanish chorizo and beer, as well as sherry, dried fruit, and nuts, while aged Mahón matches nicely with red wines like Spanish Tempranillo and Rioja.
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Frequently asked questions
Mahón cheese is a soft to hard white cheese made from cows' milk. It is named after the town and natural port of Maó (known as Mahón in Spanish) on the island of Menorca off the Mediterranean coast of Spain.
Mahón is a buttery, salty, tangy and sharp cheese with a nutty taste. It has a sweet and fruity aroma. The taste of the cheese intensifies as it ages.
Mahón is traditionally eaten sliced with olive oil, black pepper and tarragon. It is also served with fruits and nuts.
Mahón is a versatile cheese and can be added to cooked dishes as well as eaten as is. Mahón can be melted, grilled, au gratin, shredded, or enjoyed sliced or in cubes. It can be paired with crackers or bread. Mahón is also grated over pasta, rice, or vegetables. The closest substitute for Mahón in terms of taste and texture is Gouda.
Mahón cheese dates back to the 13th century when the island of Menorca was under Moorish rule. The Moors introduced the technique of making hard cheese to the island. Over time, the cheese became popular and its production and consumption were documented in the 5th century.
