Mahon texture can range from soft to hard. In this case, this Mahon is semi-firm, made with pasteurized cow’s milk, and has been aged for 6 months.

There’s no doubt about it - Mahon is one of the most famous cheeses from Spain (aside from Manchego, that is). What makes mahon so special is how versatile a cheese it is. There are different types of Mahon, which all hail from Menorca Island in Spain (the capital of the island is aptly named Mahon) and follows an ancient process in creating the cheese and its varieties. Artesano Mahon is made using raw cow’s milk and is usually aged between 2 and 3 months. This younger cheese actually produces a far superior flavor compared to the aged variety. Mahon Reserva is made with pasteurized milk and is aged longer than the Artesano Mahon. It is aged anywhere between 4 and 10 months (or longer in some cases). It is saltier, harder, and has a milder flavor.

During the aging process, the rind of the cheese is rubbed with butter or paprika and oil. According to locals, the traditional way to eat mahon is to slice the cheese, sprinkle it with black pepper and tarragon, and lightly drizzle extra virgin olive oil on top. It pairs very well with Rioja.

~ 100g. As all of our cheese/deli/butcher items are hand-cut and weight-variable, customer will be notified via email after price is confirmed in-house for final total.