Mahon

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.