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Mahón-Menorca Cheese vs Port Salut Cheese
Mahón-Menorca Cheese
Port Salut Cheese
In this article, we'll explore the answers to the most common questions about Mahón-Menorca Cheese and Port Salut Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Port Salut Cheese?"
- "Is Mahón-Menorca Cheese and Port Salut Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Port Salut Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Port Salut Cheese?"
- "Is Mahón-Menorca Cheese or Port Salut Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Comparing the Two Cheeses
Country of Origin
Mahón-Menorca Cheese comes from Spain. Port Salut Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mahón-Menorca Cheese has a PDO (1996), PDO (1985). Port Salut is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Port Salut Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft".
Taste and Aroma
Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery". Port Salut Cheese has a acidic, mellow taste.
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . Port Salut Cheese has a color of pale yellow .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet. Port Salut Cheese's rind is described as washed .
Ranking
Mahón-Menorca is ranked #223 out of 996 types based on community views. Port Salut is ranked #114 out of 996 types based on community views.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Menorca, Balearic Islands | Brittany |
| Certification | PDO (1996), PDO (1985) | Not Specified |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cow's milk |
| Milk Treatment | Raw or any authorized preservation technology | Pasteurized |
| Fat Content | Not Specified | 72.70% |
| Rind | Characteristic orangish | Washed |
| Texture | Firm | Semi-soft |
| Taste | Salty and spicy | Acidic, mellow |
| Aroma | Lactic, buttery | Not Specified |
| Colors | Ivory-yellow to orangey or brownish gray | Pale yellow |
| Forms | Parallelepiped shape | Not Specified |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | Not Specified |
| Rennet Type | Vegetable (Cynara cardunculus) | Not Specified |
Which One Should You Choose?
If you prefer a firm cheese, go for Mahón-Menorca. But if you enjoy a semi-soft consistency, Port Salut might be the better pick. Mahón-Menorca has a salty and spicy taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.
