Aged Mahón is a new and intriguing experience to most Spanish cheese lovers.

If you age Mahon cheese for 6 months it is transformed into a wonderful hard cheese. What once was a mild becomes a firm and crumbly aged cheese, with an intense flavor and long aftertaste.

When young, the flavor is mild -- a salty smooth semi-soft cheese made from the milk of three kinds of cows from the Balearic Islands. It is buttery, slightly salty with a marvelous creamy, nutty aroma. But when it is aged these favors intensify, and you are in for a new treat.

Aged Mahon is a versatile cheese -- nice as a tapa with olives and wine or beer. You can eat it the traditional way, sliced, then sprinkled with olive oil, black pepper, and tarragon.   (more info)

Aged Mahón is a new and intriguing experience to most Spanish cheese lovers.

If you age Mahon cheese for 6 months it is transformed into a wonderful hard cheese. What once was a mild becomes a firm and crumbly aged cheese, with an intense flavor and long aftertaste.

When young, the flavor is mild -- a salty smooth semi-soft cheese made from the milk of three kinds of cows from the Balearic Islands. It is buttery, slightly salty with a marvelous creamy, nutty aroma. But when it is aged these favors intensify, and you are in for a new treat.

Aged Mahon is a versatile cheese -- nice as a tapa with olives and wine or beer. You can eat it the traditional way, sliced, then sprinkled with olive oil, black pepper, and tarragon.

  (less info)