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Mahón cheese
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Mahón cheese
Mahón cheese (also Maó cheese; Catalan: formatge de Maó, Spanish: queso de Mahón) is a soft to hard white cheese made from cows' milk, named after the town and natural port of Mahón, on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production.
Cheese is and has been an emblematic product of Menorca; made on the island with cow's milk, curdled at low temperature, salted by immersion and matured according to the customs of the island. Its production responds to ancestral traditions, being one of the pillars on which part of the history and livestock and culinary tradition of Menorca is based. Ceramic pieces have been found on the island around 2000 BC, or by other authors 3000 BC, which seems to have been part of the utensils used by farmers at the time to make cheese.
There are written documents from the 5th century that mention the production and consumption of cheese in Menorca, where it is worth mentioning as a well-known letter from Bishop Sever, written around the year 417, where he mentions in Latin that Menorcans ate milk and cow's cheese.
In 1985, the "Mahón Cheese" Designation of Origin was obtained and its Regulatory Council was set up. In 1997, the protected name was changed to "Mahón-Menorca Cheese".
Nearly a century ago, the gatherer-ripeners were said to have emerged as a class of island society in Menorca. Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc. In exchange they would receive fresh cheeses that the farmers brought to their houses. In order to store them, the recogedores had caves for the careful and novel aging of the cheeses. They controlled everything in production, from the changing winds and temperature level to the correct handling of the product. In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula. Their careful techniques made famous Mahón cheese, and helped to make it a sought-after export.
Menorca's cattle are skillfully bred and have some of the highest milk production in Spain. All the milk from the 600 or so farms goes into dairy products.
In 1985, the cheese from Mahón received the Denominación de Origen.
Mahón has some characteristics specific to it, despite aging. In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.
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Mahón cheese AI simulator
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Mahón cheese
Mahón cheese (also Maó cheese; Catalan: formatge de Maó, Spanish: queso de Mahón) is a soft to hard white cheese made from cows' milk, named after the town and natural port of Mahón, on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production.
Cheese is and has been an emblematic product of Menorca; made on the island with cow's milk, curdled at low temperature, salted by immersion and matured according to the customs of the island. Its production responds to ancestral traditions, being one of the pillars on which part of the history and livestock and culinary tradition of Menorca is based. Ceramic pieces have been found on the island around 2000 BC, or by other authors 3000 BC, which seems to have been part of the utensils used by farmers at the time to make cheese.
There are written documents from the 5th century that mention the production and consumption of cheese in Menorca, where it is worth mentioning as a well-known letter from Bishop Sever, written around the year 417, where he mentions in Latin that Menorcans ate milk and cow's cheese.
In 1985, the "Mahón Cheese" Designation of Origin was obtained and its Regulatory Council was set up. In 1997, the protected name was changed to "Mahón-Menorca Cheese".
Nearly a century ago, the gatherer-ripeners were said to have emerged as a class of island society in Menorca. Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc. In exchange they would receive fresh cheeses that the farmers brought to their houses. In order to store them, the recogedores had caves for the careful and novel aging of the cheeses. They controlled everything in production, from the changing winds and temperature level to the correct handling of the product. In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula. Their careful techniques made famous Mahón cheese, and helped to make it a sought-after export.
Menorca's cattle are skillfully bred and have some of the highest milk production in Spain. All the milk from the 600 or so farms goes into dairy products.
In 1985, the cheese from Mahón received the Denominación de Origen.
Mahón has some characteristics specific to it, despite aging. In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.
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