Thursday, May 8, 2008
I never imagined you could improve the rich, salty flavor of Mahon cheese. It really never accrued to me that it was possible to magnify its salty, buttery flavor. There was no need. Yet, the delicious cheese from Menorca, Spain did improve itself. How? By aging. Traditionally made with unpasteurized cow's milk, this amazing cheese has been produced by generations of artisans since the 15th century. Mahon has a rich buttery, salty, nutty flavor. After aging its called Anejo, and it acquires a stronger flavor. A much more intense cheese than its kid brother, Mahon Curado is perfect for true cheese enthusiast! I love eating mine with a mango chutney or a sweet fig jam or simply by drizzling it with extra virgin olive oil.