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Mahon Semicurado Meloussa

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mahon semicurado meloussa cheese
Mahon Semicurado Meloussa
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  • Raw
  • Animal Rennet
  • Age: 5 Months
  • Cow Milk
  • Spain
  • Approachable
  • Soft

Mahon Semicurado Meloussa is a raw cow’s milk cheese from Spain with a buttery, tangy profile and firm, flaky texture. Made on the island of Minorca, it’s considered “cured” because the cheese is rubbed with an oil as it ages. Mahon is a distinctive, slightly salty cheese that’s both bright and savory, with notes of rich butter and ripe apricots. Bring out its fruity undertones with a handful of Ziba Apricot Kernels and a smear of B&R Farms Dried Apricot Spread.

“I am always inclined to try Spanish cheeses, something about the region and Spanish tradition tends to make their products pretty exceptional. The salty air from the islands in the region provides Mahon with a powerful depth of flavor that I can't seem to find in many other cheeses. Flaky, salty and buttery, it makes for the perfect addition to a little tapas plate at home.”
Murray’s Catering Team – New York, NY
Raw Cow's Milk, Rennet, Calcium Cloride, Lactic Ferments, Salt

Allergens: Eggs, Milk

  • Mahon is a Spanish cheese that can be sold at different ages and different textures.
  • Traditionally, it’s shaped similarly to Taleggio, as a square with rounded edges.
  • The shape of the cheese is crafted using a cloth called a fogasser which holds and suspends the cheese while it drains. It’s then pressed by hand and tied with a cord to give it its distinctive pillow shape.
  • Our Mahon is made from raw cow’s milk by a small producer. The raw milk gives the cheese a particular depth of flavor.
  • In its early years, Mahon was made exclusively with sheep’s milk.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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