Mahón

Mahón is a symbol of Menorca’s gastronomic identity and agricultural legacy. The cheese’s PDO status not only protects its name and method of production but also celebrates the centuries-old traditions of Menorcan cheesemakers. Mahón frequently appears in Spanish culinary culture, featured in tapas, local festivals, and as a point of pride for the Balearic Islands. Its distinctive appearance and flavor have made it a staple in Spanish cheese boards and a sought-after export in specialty markets worldwide.

• Mahón’s orange rind is created by rubbing the cheese with paprika and oil—a signature of its Menorcan heritage.
• The cheese can be enjoyed at several stages of aging, from mild and creamy (tierno) to robust and crumbly (curado or añejo).
• Mahón is one of the few Spanish cheeses made primarily from cow’s milk, reflecting Menorca’s unique dairy traditions.
• Its PDO status ensures that only cheese produced and matured on Menorca can be called Mahón or Mahón-Menorca.
• Mahón’s pressed curd and oil-rubbed rind make it resistant to cracking and ideal for export.

Mahón is made primarily from cow’s milk, which imparts a creamy, buttery character and a mild tang. The use of cow’s milk distinguishes Mahón from many other Mediterranean cheeses, which often use goat or sheep milk, and contributes to its smooth texture and approachable flavor.

Mahón is crafted by pressing cow’s milk curds, then forming the cheese into its signature square shape. The rind is rubbed with a mixture of paprika and oil, lending color and subtle flavor. The cheese is matured on Menorca, with periodic turning and additional rind treatments during aging. Both pasteurized and raw milk versions exist, with artisanal producers favoring traditional, raw milk methods for deeper complexity.

The texture of Mahón evolves with age: young Mahón (tierno) is supple and moist, while aged Mahón (curado or añejo) becomes firm, crumbly, and granular. Its rind is oily, smooth, and vividly orange, thanks to regular applications of paprika and oil—a process that also helps protect the cheese and develop its flavor profile.

Mahón is matured for periods ranging from 21 days (tierno) to over 180 days (añejo). As it ages, the cheese transitions from mild and creamy to robust, salty, and piquant, with a firmer, more crumbly texture. The maturation process involves regular turning and rind treatment, which are essential to developing Mahón’s signature flavor and appearance.

• Served sliced or cubed with bread, fruit, or charcuterie
• Grated over pasta, salads, or baked dishes
• Melted in sauces and gratins
• Featured on Spanish cheese boards and tapas platters

Mahón holds Protected Designation of Origin (PDO) status in the European Union, officially recognized as "Mahón-Menorca." This designation, regulated by the Consejo Regulador de la Denominación de Origen Mahón-Menorca, ensures that only cheese produced and matured on Menorca using traditional methods can bear the Mahón name.

Mahón is available in a variety of forms to suit different culinary needs: whole wheels, blocks, grated, cubed, and sliced. This versatility makes it accessible for both home cooks and professional chefs, whether for snacking, cooking, or entertaining.

• Pair young Mahón with crisp white wines or light Spanish reds for a refreshing contrast.
• Aged Mahón complements robust red wines, dry sherry, or nutty beers.
• Enjoy with rustic breads, Marcona almonds, quince paste (membrillo), or fresh figs to highlight its tangy, buttery notes.

When selecting Mahón, look for a vibrant orange rind and a pleasant, clean aroma. For optimal freshness, purchase cheese cut to order or in vacuum-sealed packaging. Store Mahón in the refrigerator, wrapped in wax paper or cheese paper and then loosely in plastic wrap or a container to prevent drying out. Allow the cheese to come to room temperature before serving to fully appreciate its flavor and texture. Consume younger cheeses within a week of opening; aged varieties can last several weeks if properly stored.