Mahón is a DOP cheese from Menorca in the Balearic Islands, made from cow’s milk and distinguished by its squared-off shape, a result of the cloth-wrapping method used to press the curd. The rind is rubbed with paprika and olive oil during aging, giving it a distinctive orange exterior.

Flavor Profile

The paste is firm and ivory to deep yellow depending on age, with small irregular openings. The flavor is buttery and slightly salty with a tangy, faintly citrus edge that reflects the sea air of Menorca. Young Mahón is mild and supple; aged wheels turn hard, sharp, and intensely savory with a crystalline crunch.

How to Serve

Serve at room temperature, cut into the characteristic triangular wedges. Young Mahón slices for sandwiches and melts well. Aged Mahón grates over pasta and vegetables and stands alone on a board with olive oil and herbs.

Pairing Suggestions

Pair with a Spanish Tempranillo, a dry sherry, or a crisp white. Serve with olive oil, rosemary, olives, quince paste, and Marcona almonds.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Aged Mahón is stable and keeps for a month or more.