Mahón Cheese: Prized for its unique square shape
Discover Mahón cheese from Spain’s Menorca island. Enjoy its tangy, buttery flavor and firm texture, perfect for snacking or grating.
Mahón Cheese: Prized for its unique square shape Read More »
Cheese Of Menorca
Definition and Scope
Cheese of Menorca refers to artisanal and industrial dairy products originating from the Balearic Island of Menorca. These cheeses hold a Protected Designation of Origin status, ensuring specific geographical and production criteria are met. The designation primarily covers cheeses made from cow’s milk, reflecting the island’s unique terroir and dairy traditions.
Mahon is the most prominent cheese under this designation, characterized by its distinctive square shape and paraffin-coated rind. The scope includes variations aged from soft and mild to hard and sharp, all tied to Menorcan heritage. This classification places Menorcan cheese within the broader family of Spanish pressed, uncooked cheeses.
Production Process
Traditional Mahón cheese production begins with pasteurized or raw cow’s milk from Friesian, Brown Alpine, or Menorcan breeds. The milk is curdled using animal rennet at a controlled temperature, typically around 30-32°C. The resulting curd is cut, drained, and manually placed into square molds, giving the cheese its iconic shape.
After molding, the cheese undergoes pressing to expel whey and is dry-salted or brined for flavor development. Aging occurs in climate-controlled cellars for periods ranging from three weeks to over twelve months. During maturation, the rind is regularly rubbed with oil or butter, sometimes paprika, contributing to its final color and texture.
Sensory Profile
Young Mahón cheese presents a semi-soft texture with a creamy, buttery flavor and slight acidity. Its aroma is mild and lactic, with subtle salty notes from the brining process. The ivory-colored paste is pliable and may contain small, irregular eyes.
Aged Mahón develops a firmer, crumbly texture and more complex, sharp, and piquant flavors. The rind darkens to an orange-brown hue, often showing imprints from the cloth used during molding. Nutty, caramel, and toasted notes emerge with extended aging, creating a robust sensory experience.
Culinary Uses
Fresh and semi-cured Mahón is ideal for sandwiches, salads, and as a table cheese paired with fruits and light wines. Its melting properties make it excellent for cooking, particularly in traditional Menorcan dishes like lobster stew. The cheese’s salty tang enhances sauces, gratins, and stuffed pastries.
Well-aged Mahón is typically grated over pasta, soups, and rice dishes or served as a dessert cheese with quince paste and full-bodied red wines. Chefs value its versatility across cold and hot preparations, where it adds depth without overpowering other ingredients. It remains a staple in both traditional Spanish and modern fusion cuisines.
Regional Examples
Mahon-Menorca PDO is the principal regional example, produced exclusively on the island of Menorca. This designation ensures adherence to strict geographical and quality standards, protecting the cheese’s authenticity. Artisanal producers like Formatges Can Pujol and industrial dairies such as Coinga maintain these traditions.
Variations include Mahón Fresco, aged less than 21 days, and Mahón Curado, aged over five months. Some producers create limited editions using raw milk or extended aging up to two years. These examples showcase the diversity within a single protected designation, reflecting both historical methods and contemporary innovations.