Mahon Reserva - 12 Months

Milk Type: Friesian Cow
Style: Firm
Treatment: Thermalized
Rennet: Animal
Origin: Minorca, Spain
Mouthfeel: Dry and Granular with a Tyrosine Crunch
Flavor: Buttery, Sharp, Fruity, Nutty, Slightly Salty

Named after the port city on the tiny Balearic Island of Minorca, Mahón (Mah-hohn) is a true “terroir” cheese of this Mediterranean island, with an almost palpable sense of the sea.  Minorca is renowned for its cheese production. Over a century ago local merchants known as recogedor-afinador or gatherer-ripeners started trading local farmers goods for their cheese to then age in underground caves. This practice continues today with roughly 300 family farms selling their cheese to large co-ops for affinage and distribution. It’s tempting to call Mahon Spain’s answer to genuine English Farmhouse Cheddar, although it’s often likened to Parm as well. Rubbed with a blend of paprika, butter, and olive oil, this mature version, called añejo, is aged for 5-10 months and is solid, reliable and delicious. Mahón’s buttery, sharp, sweet, nutty, briny and aromatic complexities make this an effortless delight and is the fuel of its devotion.