Mahón Cow's Milk Cheese, D.O. - 1.65 Pounds
- Versatile semi-hard young cheese
- Made from pasteurized cow's milk
- Slightly sharp flavors of butter and salt
- From the island of Menorca
- Size - 1.65 lbs/26.4 oz
This Mahón cheese is young, when the texture is smooth and supple and the aroma is sweet and fruity. This is a versatile cheese - nice as a tapa with olives and wine or beer. Its flavor is at once sharp, buttery and slightly salty.
Mahón is a traditional semi-hard cheese, produced from cow's milk on Menorca, the outermost of the three Balearic Islands. The city of Mahón is the major town on this small agricultural island.
Traditional Mahón cheese is formed in a cheese cloth. The corners of the cloth are knotted and twisted together, which gives the cheese its typical "cushion" shape. It then matures in the cloth for several days.
You can eat it the traditional way, sliced, then sprinkled with olive oil, black pepper, and tarragon. It is also a great treat when it is melted on toast. Keep your young Mahón in the vegetable compartment of the refrigerator, wrapped in plastic wrap or waxed paper.
Pasteurized cow's milk, sea salt, animal rennet, and cheese culture.
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, vitamins, iron.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cheese may be refrigerated up to 6 months when unopened, and 3 to 4 weeks after opening. We do not recommend freezing cheese as it degrades the quality of the product.
Eating the rind is not recommended.
Spots on the exterior can be wiped off with a cloth lightly dampened with olive oil or can be cut off.
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