


 Pasteurized cow's milk, rennet, cheese cultures, enzymes, salt, egg white lysozyme.
 Serving size 1.5 inch cube. Servings per container varied amount per serving. Calories 108, fat calories 81, total fat 9g, saturated fat 9g, cholesterol 27mg, sodium 280mg, total carb 0, protein 0, Vitamin A 5%DV, calcium 26%DV/ Not a significant amount of fiber, sugar, vitamine, iron |
Aged Mahon Cow's Milk Cheese, D.O. 1.5 Pound Hard Cheese from Menorca $34.95 / CS-48 OUT OF STOCK - Expected July, 2008 Email me when available
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) |