Mahón cheese is a white to yellow dairy product. It can be soft or hard in texture depending on how long it has been aged, with its flavour ranging accordingly. Upon slicing into a wheel, you will find a proliferation of tiny holes, caused by gas bubbles that form during the ripening process.
Because of its variability in texture and flavour, it’s considered one of the most versatile cheeses in Spanish cuisine. Tender, mild young pieces lend themselves to being melted into a rice or potato dish, while the drier, crumblier, and sharper cured or mature pieces are ideal for grating over bruschetta or pasta. And don’t forget the rind! The rinds are often rubbed with olive oil or paprika, giving them a yellowish colour and delightful nuttiness or spiciness.
Mahón cheese is so distinctive an element of Menorcan cuisine that it received a Denominación de Origen, a title which regulates the quality of geographic-specific foods and wines in Spain.
For a true taste of Spain and the Balearic Islands, try this simple but refreshing delicious treat and quince paste. The combination of these two Spanish flavours makes for a wonderful tapas dish or appetizer for your next dinner party.
