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MAHON-MENORCA PDO

Pasteurized Semi-Cured Cow Milk Mahón
Whole Cheese approx. 6,2lb


The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. 
The texture obtained is buttery and very nice to the taste.
The cut is easy, showing a smooth surface, full and shiny.
An indispensable classic on the national cheese-board.

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  • 1 lb
  • 1/4 Cheese
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  • Whole Cheese
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$14.89

The peculiar form of the Mahon-Menorca cheese, square base and rounded edges, has an artisan origin, the handmade knotted cotton fabric or fogasser, used as a mould for compacting and pressing the curd.

A cheese with a direct milk flavour, concise and very characteristic, slightly spicy and very aromatic and persistent aftertaste, which denotes the intensity and control of its ripening development. Ideal matching with white wines, very fresh and lively with a touch wooden flavour to soften the sharpness of the cheese, or a good cava brut, served chilled, not too dry, with flavours of ripe fruits and compote.

The gastronomic and culinary use of this cheese is vast as evidenced by the local recipes, the cheese is used in many dishes because of its intense and powerful flavour.

SPECIFICATIONS NAME: Mahón-Menorca

Origin: Island of Menorca, the Baleric Islands, Spain.

Milk: Whole dairy milk.

Form: Parallelepiped with rounded edges.

Height: Bettween 5 and 9 cm.

Weight: From 1 to 4 kilos.

Rind: From a yellowish/white colour to an orangey/brownish-grey colour.

Pulp: It has a firm texture and easily sliced except for cured pieces. Yellowish/ivory colour according to the deegre of maturity. It has variable number of small rounded holes, distributed irregulary.

Taste and aroma: Smooth taste, slightly salty and acidic flavour. The aroma is lactic and is reminiscent of butter. Changing with the dreegre of maturity to a taste and aroma complex and intense and it gives off a piquant impression.

Fat content: no less than 38%.

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MAHON-MENORCA PDO

MAHON-MENORCA PDO

Pasteurized Semi-Cured Cow Milk Mahón
Whole Cheese approx. 6,2lb


The average ripening time to obtain the characteristic intense and slightly spicy flavour of our semi-cured cheese is about three months. 
The texture obtained is buttery and very nice to the taste.
The cut is easy, showing a smooth surface, full and shiny.
An indispensable classic on the national cheese-board.

Write your review

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