The cheese Mahón Semi‑Curado comes from the island of Menorca (Balearic Islands) and is made from pasteurised cow's milk of the local Menorquina breed. The cows graze on wide pastures shaped by the Mediterranean sea breeze, which gives the milk a gentle saltiness and characteristic aroma.
The milk is supplied by farmers united in the Cooperativa Insular Ganadera (COINGA) cooperative, which supports sustainable, local and traditional production, preserving the authentic character of Menorcan cheese.
Production begins with curdling the milk using rennet and ferments, followed by pressing and shaping into the typical cylindrical form. The cheeses are then salted either with dry salt or in a brine bath, which encourages the formation of a firm rind and the development of flavour. The cheese is traditionally coated in red wax, which protects the cheese mass from dust, mould and drying out during maturing and storage. The wax also helps retain moisture and a creamy consistency in the cheese. Mahón Semicurado matures for 3–4 months. During maturing its subtly piquant, buttery and nutty notes develop, and the cheese gains a harmonious, full flavour profile typical of medium-matured varieties of Mahón.
It suits cheese boards, tapas, sandwiches, toasted bread or a combination with olives and dried fruit. Thanks to its texture and aroma it can also be grated over pasta, baked with dishes or added to salads, where it enhances the other ingredients. The cheese pairs wonderfully with white and light red wines, as well as beer or cider, and its authentic Mediterranean flavour brings a traditional taste of Menorca straight to your table.
The whole piece weighs approximately 2.5kg
