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Located in:Cheese, Spain
Traditionally, the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is aged, the taste intensifies and becomes bolder and nuttier. Typical Queso Mahon is aged in the caves of Menorca for two months. Reserva is aged for at least a year. It maintains a slightly briny, sharp taste, but now becomes hard and granular; on a par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, black pepper and tarragon. A robust Spanish red wine can be overwhelming to young Mahon, but the Reserva definitely has the strength for this pairing. We also enjoy it with a cold glass of beer, hazelnuts, and dried fruit after a hard day's work.
- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Pungent cheese
By Andy and Ross
from Kansas City on 10/19/2008
from Kansas City on 10/19/2008
Gift:
No
Pros:
Complex, Firm, Flavorful, Nutty
Cons:
Looks like a potato
Best Uses:
After Dinner
Describe Yourself:
Frequent Diner, Health Conscious
Bottom Line:
Yes, I would recommend this to a friend
Comments about Mahon Reserva:
Excellent with a robust Australian red, almost needs a hearty cracker, would stand up well to pesto or other strong flavors
Fabulous!
By Elizabeth from Harrisonburg, VA on 2/25/2007
Pros:
Durable, Good Value, High Quality
Best Uses:
Eating, Mix in
Bottom Line:
Yes, I would recommend this to a friend
Comments about Mahon Reserva:
I love Spanish cheeses and this one is fabulous!