Cavalleria Nova Extra Viejo Artisanal‚Ķ | ūü¶ÜThe Bow Tie Duck Manila
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Cavalleria Nova Extra Viejo Artisanal Mahón-Menorca DO Approx. 180g

Intensely Menorcan Flavor

Menorca‚Äôs pride, a full-fat raw cow‚Äôs milk cheese with intense fla¬≠vors. It is one of only two cheeses from the Balearic Isles with DO cer¬≠ti¬≠fi¬≠ca¬≠tion. This is an Extra Viejo or Extra Aged Mah√≥n-Menorca 

TAST­ING NOTES FROM THE CURATOR

Mah√≥n-Menor¬≠ca (sim¬≠pli¬≠fied to Mah√≥n), oth¬≠er¬≠wise called Fomatge de Ma√≥ in Cata¬≠lan, goes from soft to hard and ivory to yel¬≠low inside as it ages. It can be made from pas¬≠teur¬≠ized or raw milk. Both have DO clas¬≠si¬≠fi¬≠ca¬≠tion, but it is only the lat¬≠ter that is con¬≠sid¬≠ered arti¬≠sanal. Mold¬≠ed by hand and wrapped in cot¬≠ton cloth, this cheese is cured for longer giv¬≠en the Extra Viejo label. It has a slight tang with under¬≠tones of but¬≠ter and hazel¬≠nut. It gains its char¬≠ac¬≠ter¬≠is¬≠tic col¬≠or and aro¬≠ma from being rubbed with olive oil and pimen¬≠ton papri¬≠ka through¬≠out the aging process.

PREPA­RA­TION OR PAIRINGS

Mah√≥n is tra¬≠di¬≠tion¬≠al¬≠ly eat¬≠en sliced with black pep¬≠per, tar¬≠ragon, and olive oil. Raw hon¬≠ey is also anoth¬≠er mar¬≠velous driz¬≠zle for it. This cheese goes well with chori¬≠zo and a selec¬≠tion of dried fruits and nuts. It is ver¬≠sa¬≠tile, easy to add to dif¬≠fer¬≠ent dish¬≠es, and is often grat¬≠ed over pas¬≠tas, pota¬≠to, rice, and veg¬≠etable dish¬≠es. One pop¬≠u¬≠lar way to use it is to swap in Mah√≥n for Pecori¬≠no Romano in Cacio e Pepe. 

It nat¬≠u¬≠ral¬≠ly pairs with assertive wines like Madeira or Rio¬≠ja wines. Try our Ram√≥n Bil¬≠bao Cri¬≠an¬≠za DOCa 2016, a fruity red wine with just enough spice notes to work with this Menor¬≠can specialty.

A HUN­DRED YEARS OF MENOR­CAN TRADITION

Cav¬≠al¬≠le¬≠ria Nova has been mak¬≠ing Mah√≥n since 1899, man¬≠u¬≠al¬≠ly form¬≠ing the cheese with cloth to give it that arti¬≠sanal pil¬≠low-like shape. They milk cows twice a day to pro¬≠duce enough milk to begin the tra¬≠di¬≠tion¬≠al press¬≠ing process in a com¬≠plete¬≠ly mod¬≠ern¬≠ized, san¬≠i¬≠tary envi¬≠ron¬≠ment. Raw milk is the key, the foun¬≠da¬≠tion of all the fla¬≠vor¬≠ing that makes this arti¬≠sanal cheese tru¬≠ly excel¬≠lent above oth¬≠ers in Menorca.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Though hard¬≠en¬≠ing with age, Mah√≥n is still a pressed cheese, so it should be treat¬≠ed as one. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late and don‚Äôt for¬≠get to write up a label with the date you first opened the pack¬≠age. Your cheese will be fine for up to one month.

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