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Mahon’s rind is rubbed with olive oil and paprika which imparts a rusty-orange colour to the exterior. When mature the cheese maintains a milky flavour and characteristic tangy finish.
Named after Mahon – the capital of the rocky island of Menorca, in the Balearic Islands.
Cheese has been made on the island since 3000BC and two ancient breeds of dairy cattle, red Menorquin and black/white spotted Frison, graze on dense island grass and are milked on small family ‘fincas’ or farms. Traditionally, this cheese was bound in cloth giving it a distinctive square shape. The rind is rubbed with olive oil and paprika which imparts a rusty-orange colour to the exterior and the wheels are ripened for a minimum of 6 months on wooden shelves.
When mature or ‘curado’, the cheese maintains a milky character and has developed a nutty flavour and characteristic tangy finish.