Mahón DOP is produced exclusively in the Balearic island of Menorca from raw or pasteurised milk of Mahonesa, Frisona and Pardo-Alpina cows breeds. “Tramontana” north winds and the little orographic protection due to the island’s flatness favors that a thin layer of salt coming from the sea covers the pastures, providing the cheese with its special and characteristic savory flavor.
Bonvallis Mahón DOP is produced by small farmers organized in a cooperative, combining traditional know-how with modern technology. The milk used comes from the cattle owned by its members.
Mahón PDO is ripened in underground caves for at least 60 days and has a bold, magnificent flavor that could never be called mild. The yellowish-orange rind conceals a soft, slightly salty and decidedly spicy interior. Traditionally the orange rind on Mahon comes from being rubbed in butter, paprika and olive oil. The intense, lightly salted, piquant flavor becomes more intense as the cheese ages.
This unique cheese is a must try for any cheese lover and an absolute necessity for the true connoisseur.
Serve before meals or after, as an appetizer or dessert, it can be melted and gives life to sandwiches or burgers, serve with crusty bread or crackers. Also ideal with nuts or fresh fruit such as grapes. If consumed with a sweet sherry, its personality and characteristics will be reinforced.
Awarded with Bronze and Silver medal at 2014 and 2011 World Cheese Awards.