Mahon comes from the Island of Menorca.  The young cheese is wrapped in cloth (fogasser) and tied.  This is pressed manually forming the distinct cushion shape.  The rind is ocher-yellow due to the rubbing with butter, paprika and olive oil during production.  A young Mahon is supple buttery and mild, while a mature is more firm and granular with a peachy sea-salt finish.

How to Enjoy:

Mahon is traditionally served as an appetizer drizzled with olive oil and presented with a sprig of rosemary…beautiful on the cheeseboard. Like most hard cheeses, it is quite versatile and used in cooking …from omelettes to breads. It pairs well with a Port of choice.


  • Milk Cow
  • Country Spain
  • Region Menorca
  • Type Hard