Mahón-Menorca

Mahón-Menorca is a traditional Spanish cheese made on the island of Menorca. It has a unique square shape, an orange rind, and a salty, spicy flavor. This cheese has been protected by a special designation of origin (PDO) since 1985. It is the second most popular Spanish cheese after Manchego. The cheese can only be made and aged on Menorca, the second largest of the Balearic Islands.

Historical Background

People have known about Menorca's livestock for a long time. Ancient Greeks called the island Meloussa, meaning "land of cattle." A letter from Bishop Severo in 417 AD shows that Mahón-Menorca cheese was made on the island even back then. In the 15th century, traders from Tuscany, Italy, dealt in local cheese from Menorca. When the British ruled Menorca in the 18th century, they named the cheese after the port of Mahón, and production increased a lot.

Production Process

Mahón-Menorca cheese is made from the milk of Friesian, Menorcan, and Brown Alpine cows, sometimes with a little ewe’s milk. There are two types: "artisanal" made from raw milk and "industrial" made from preserved milk. The curd is wrapped in cheesecloth and pressed, leaving a mark on the cheese. The rind is treated with cow’s butter, olive oil, or a mix of olive oil and paprika to prevent drying and give it color.

Varieties

There are three main types of Mahón-Menorca cheese based on how long they are aged:

• Tender (21-60 days): This young cheese has a smooth, yellowish-white texture and a buttery aroma.
• Semi-cured (2-5 months): This type has an orange or brownish-gray rind and a firmer texture with a stronger flavor.
• Vintage or mature (more than 5 months): This cheese is firm and flaky with a strong, complex flavor.

Characteristics

Mahón-Menorca cheese is ivory-yellow with small holes. It is firm and becomes spicier as it ages. The cheese is often rubbed with olive oil and paprika, giving it its orange color and unique taste. The flavor is buttery and sharp with sweet and nutty aromas, influenced by the sea salt in the grasses the cows eat.

Uses and Consumption

Mahón-Menorca cheese is versatile and can be used in many dishes. It is often sliced thin and drizzled with olive oil, black pepper, and tarragon. The cheese can also be grated over pasta, rice, and vegetable dishes to add a rich, tangy flavor. It pairs well with strong wines like Madeira or Rioja.

Storage

To keep Mahón-Menorca cheese fresh, store it in the least cold part of the refrigerator, wrapped in plastic or a damp cloth to prevent drying. It is best enjoyed at room temperature, so take it out of the refrigerator a bit before eating.