Mahon – Balearic Islands (all year)
- Composition: raw cow’s milk
- Coagulation : enzymatic
- Texture: uncooked pressed paste
- Ageing: more than 5 months
- Shape: cushion shape
- Weight: 2.2 kg. approx.
“Formatjat”, as the Mahon-Menorca cheese production process is called, has remained unchanged for centuries in all Menorcan “llocs”, where the old ways are still followed.
The whole process is defined by a series of operations that have been handed down from father to son, and the correct procedure is both the definition and origin of authentic Mahon-Menorca cheese, although slight modifications have been introduced recently thanks to technological improvements.
Mahon-Menorca cheese ripens in ageing cellars where the traditional treatment process given to the rinds is carried out: the cheeses are turned and the rinds are brushed with oil and/or paprika.
This is a delight for cheese-lovers. Its firm, hard texture is not too elastic, and when it has undergone lengthy ageing it has a flaky cut. The highly developed flavours are complex and intense, and persist in the mouth. It brings to mind aged wood, tanned leather or the cellar it has been aged in; there is usually a note of spiciness present.
Semi-mature Mahon cheese, which is more buttery, is very tasty on its own, accompanied by toast or with bread and tomato. It is also excellent in salads or with dried fruit (dates). Pairs well with young red wines.