Mahón-Menorca is a traditional Spanish semi-hard cheese with a protected designation of origin (PDO) from the island of Menorca, the Balearic Islands.
It is made from the cow's milk of the local Menorquina breed, which grazes on pastures influenced by the salty Mediterranean breeze (a mild, moist sea wind), giving the cheese its gently salty, distinctive flavour profile.
The production process is based on an ancient tradition. The curd is coagulated, shaped and pressed, then the cheese is salted with dry salt or brine and ageing takes place under controlled conditions for roughly 2-3 months. During ageing, the rind is regularly brushed with a mixture of olive oil, butter and paprika, which gives it its typical orange-yellow colour and intense aroma. Depending on the length of ageing, different styles emerge, from the young, mild semi-curado to the longer-aged, intense and bold curado with a harder structure.
The flavour of Mahón changes with age. Younger cheeses are smooth, buttery and gently tangy, medium-aged ones have nutty, aromatic nuances, and longer ageing gives the cheese a sweeter, sharper and more complex flavour with small crystals and a firmer, granular texture.
Mahón is one of the best-known Spanish cheeses. It is versatile in the kitchen, served wonderfully on its own, sliced with bread, olive oil and pepper, and can be grilled in various ways, baked, or grated into pasta or salads. Thanks to its distinctive flavour, it pairs well with white and light red wines or with beer and is a popular choice both for culinary experimentation and traditional Mediterranean serving.
A whole piece weighs approximately 2.5kg
https://www.edelikatesy.cz/zapeceny-sendvic-s-lanyzi-manchegem-a-mahonem/?srsltid=AfmBOorMw19DMPv5e6tbdCbc2OeAbV7HSvbG3WCpn8OAOrU0YWMhLk7Z
