cheese, mahon (aged spanish cheese)

Mahon-Menorca (DOP) is named for the port of Maó on Menorca and has been produced since at least the Bronze Age. The characteristic square shape comes from pressing the curd in a cloth (fogasser) and tying it at the corners; the rind is rubbed with butter and paprika during aging. Fresh Mahon (curado tierno) is mild, slightly elastic, and milky; semi-cured (curado) develops more complexity over 2–5 months; fully aged (viejo, 10+ months) is firm, pungent, and intensely flavored with a sharp bite and crystalline texture. The Menorcan tradition eats it simply with olive oil, tarragon, and black pepper. The combination of the island's unique microclimate, Friesian cow milk, and traditional production methods creates a cheese with genuine terroir character that aged specimens demonstrate unmistakably.