Mahon Cheese: The Spanish Cheese You Must Try

Cheese is a beloved food around the world, with countless variations and flavours that reflect the unique cultures and traditions of different regions. From the creamy brie of France to the tangy cheddar of England, cheese has a rich history and has been enjoyed for centuries. One of the lesser-known cheeses that deserves more recognition is Mahon, a Spanish cheese with a distinctive flavour and texture. Made on the island of Menorca, Mahon cheese is a testament to the rich cheese culture of Spain and the world. In this article, we will explore the history and characteristics of Mahon cheese and why it is a cheese that you need to try.

What Is Mahon Cheese?

Mahon cheese is known for its distinctive taste and texture, which can vary depending on the age of the cheese. Young Mahon cheese is creamy and mild, with a slightly tangy taste, while older cheese can be crumbly and sharp, with a nutty and fruity flavour. The cheese is often coated in olive oil, paprika, or rubbed with butter, which gives it a unique and characteristic appearance and flavour.

Mahon cheese is an important part of the cuisine of Menorca and is used in many local dishes, such as the popular Queso Mahon-Menorca, which is a cheese spread made with Mahon cheese, butter, and paprika. The cheese is also a popular ingredient in tapas and can be enjoyed on its own or paired with fruits, nuts, and bread.

Today, Mahon cheese is exported all over the world. It has even been recognised with Protected Designation of Origin (PDO) status, which means that it must be made in the traditional way in Menorca to bear the name "Mahon."

Mahon Vs. Manchego

Mahon and Manchego are both popular cheeses from Spain, but they have distinct differences in their taste, texture, and production.

Mahon cheese is made from cow's milk and is typically aged for at least two months. It has a natural rind and can range in flavour from mild and tangy to sharp and nutty, depending on the age of the cheese. Mahon cheese is produced exclusively on the island of Menorca and has a Protected Designation of Origin (PDO) status, which means that it must be made according to traditional methods in the region to bear the name "Mahon."

Manchego cheese, on the other hand, is made from sheep's milk and aged for varying periods of time, typically from a few months to a few years. It has a hard, crumbly texture and a distinct taste that is often described as nutty and buttery. Manchego cheese is produced in the La Mancha region of Spain and also has PDO status.

In terms of taste, Mahon cheese has a milder, creamier flavour than Manchego, which tends to be stronger and more complex. Mahon also has a softer, more pliable texture, while Manchego has a hard, crumbly texture.

Types Of Mahon Cheese

There are several types of Mahon cheese, each with its own unique characteristics and flavours. Here are some of the most common types:

Mahon Tierno: This is the youngest type of Mahon cheese, aged for around 2–5 months. It has a soft and creamy texture and a mild, slightly tangy flavour. It is often used as a table cheese or grated over salads and pasta dishes.

Mahon Semi Curado: Aged for 5 to 8 months, this type of Mahon cheese has a firmer texture and a slightly stronger flavour than Mahon Tierno. It has a slightly nutty and buttery taste with a tangy finish. It can be used in sandwiches, as a snack, or grated over dishes.

Mahon Curado: Aged for 8 to 12 months, Mahon Curado has a firm, crumbly texture and a rich, nutty taste with a sharp finish. It is commonly used as a dessert cheese or paired with fruits and nuts.

Mahon Viejo: Aged for 12 to 24 months, Mahon Viejo is the most mature type of Mahon cheese. It has a hard and crumbly texture and a robust, intense flavour with hints of caramel and dried fruits. It is typically enjoyed as a table cheese or grated over pasta dishes and salads.

Some producers of Mahon cheese also add extra flavours to the cheese. For example, some versions of Mahon cheese are rubbed with olive oil, paprika, or even cheese curd during the ageing process, giving the cheese a unique and distinct taste. Additionally, Mahon cheese can be smoked, which gives it a distinctive smoky taste and aroma.

Uses Of Mahon Cheese

Mahon cheese is a versatile cheese that can be used in a variety of ways in your cooking. Its rich and nutty flavour makes it a great addition to many dishes. One of the best ways to use Mahon cheese is to grate it over pasta dishes. It adds a salty and tangy flavour that pairs well with creamy sauces, like Alfredo or carbonara. Mahon cheese can also be used in baked pasta dishes, where it will melt and create a gooey texture.

Another great way to use Mahon cheese is as a topping for pizza. Grate the cheese and sprinkle it over your pizza, along with tomato sauce, caramelised onions, and roasted vegetables. The cheese will add a unique flavour to your pizza that is sure to impress your guests.

Mahon cheese can also be used in sandwiches. Simply slice the cheese and add it to your sandwich along with cured meats like prosciutto or salami. You can also melt the cheese on top of the bread for a gooey texture.

If you're looking for a healthy snack, cut Mahon cheese into bite-sized pieces and serve it with crackers, fruits, and nuts. This is a great way to enjoy the rich and nutty flavour of Mahon cheese without adding too many calories to your diet.

Substitutes Of Mahon Cheese

If you're unable to find Mahon cheese or simply want to try something new, there are several cheeses that can be substituted for Mahon. One option is Pecorino Romano, a hard Italian cheese that has a similar salty and nutty flavour to Mahon, making it a great substitute. Pecorino Romano is often grated over pasta dishes and soups and pairs well with fruits and nuts.

Another Italian cheese that can be substituted for Mahon is Parmigiano Reggiano. This hard, granular cheese has a nutty and slightly sweet flavour that is often used in Italian cuisine. Parmigiano Reggiano can be grated over pasta dishes, soups, and salads, or enjoyed on its own as a table cheese.

Asiago is a semi-hard Italian cheese that has a sharp, nutty flavour, making it another good substitute for Mahon. Asiago is often grated over pasta dishes, pizzas, and salads and can also be enjoyed on its own as a snack or paired with fruits and nuts.

Gouda is a Dutch cheese that has a mild and nutty taste, making it a versatile substitute for Mahon. Gouda has a semi-hard texture and can be sliced or grated, making it a great cheese for sandwiches, snacks, or salads.

Finally, cheddar is a popular cheese that can also be substituted for Mahon. This British cheese has a sharp and tangy flavour that can complement a wide range of dishes, from burgers to mac and cheese. Cheddar can be sliced, grated, or melted, making it a versatile cheese that can be used in a variety of ways.

Storage Instructions

Mahón needs to be preserved to prevent drying out because it is a pressed cheese. The cheese should be kept in the coldest section of the refrigerator, wrapped in plastic wrap or covered with a moist towel. If the cheese has mould, it can be safely used if the mould is removed by cutting an inch around the affected area.