DESCRIPTION

This beautiful, firm Spanish cheese is named after a port on the island of Minorca.  The milk of this island is considered to be among the highest quality produced in Europe.  This cheese is aged for 1 year resulting in an orange rind, deep yellow paste and sharp bite with a salty tang.  To read more about Mahon click here!

ORIGIN

Spain

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized (thermalized)

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Cheese Plate
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• Pairings - Dalmatian fig spread, sweet soppressata, a hunk of rustic bread and some nice, Spanish olive oil for dipping

SUBSTITUTES

This is a tough cheese to substitute for but try a Manchego Reserve, an aged Gouda, or a Pecorino Grand Cru.

INGREDIENTS

Pasteurized sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet