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Mahon Semicurado Meloussa

$21.99/Each


Like most Spanish cheeses, Mahon was originally made with sheep’s milk. A brief British invasion of the Balearic Islands in the 18th century brought Friesian cattle, and the recipe was adapted.  Made on the Mediterranean island of Minorca and aged for four to six months in salty and dry conditions, this is considered Curado - "cured" or "aged", and is rubbed with oil as they do age to create that stone colored rind. The result is a unique and powerful cheese: bright, flaky, salty, and with the unmistakable tang of vinegar. This raw cow's milk demands the earthy spiciness that only a glass of Rioja can bring. 

Just the Facts

Country
Spain
Region
Balearic Islands
Milk Type
Cow
Pasteurization
Pasteurized
Rennet Type
Animal
Age
2-3 months
Weight
1.8 kg