Description
The Mahon cured cheese takes longer than 6 months to ripen which gives it a strong, aromatic taste. It has slightly more spicy nuances than the semi-cured Mahon cheese. A dense, crumbly cheese which is particularly special as it’s made in square rounds and is washed in olive oil and paprika, giving it a soft, fruity flavour.
Serving suggestions: This is the most versatile of all the Mahón cheeses, and is perfect for tapas, grilling au gratin, serving on toasted bread with tomato or the classic Balearic Island speciality on toasted bread accompanied by sobrasada sausage (like a spreadable chorizo), and honey. An absolute must on any Spanish cheese platter
Storage: The Mahon, cured cheese is kept refrigerated at 0°C to 5°C. Once opened keep chilled in a refrigerator.
Usage: Before consumption, it’s recommended to keep it at room temperature and then remove the rind before consuming.
