Cavalleria Nova Extra Viejo Artisanal Mah贸n-Menorca DO Approx. 180g

Intensely Menorcan Flavor

Menorca鈥檚 pride, a full-fat raw cow鈥檚 milk cheese with intense flavors. It is one of only two cheeses from the Balearic Isles with DO certification. This is an Extra Viejo or Extra Aged Mah贸n-Menorca

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Mah贸n-Menorca (simplified to Mah贸n), otherwise called Fomatge de Ma贸 in Catalan, goes from soft to hard and ivory to yellow inside as it ages. It can be made from pasteurized or raw milk. Both have DO classification, but it is only the latter that is considered artisanal. Molded by hand and wrapped in cotton cloth, this cheese is cured for longer given the Extra Viejo label. It has a slight tang with undertones of butter and hazelnut. It gains its characteristic color and aroma from being rubbed with olive oil and pimenton paprika throughout the aging process.

PREPARATION OR PAIRINGS

Mah贸n is traditionally eaten sliced with black pepper, tarragon, and olive oil. Raw honey is also another marvelous drizzle for it. This cheese goes well with chorizo and a selection of dried fruits and nuts. It is versatile, easy to add to different dishes, and is often grated over pastas, potato, rice, and vegetable dishes. One popular way to use it is to swap in Mah贸n for Pecorino Romano in Cacio e Pepe.

It naturally pairs with assertive wines like Madeira or Rioja wines. Try our Ram贸n Bilbao Crianza DOCa 2016, a fruity red wine with just enough spice notes to work with this Menorcan specialty.

A HUNDRED YEARS OF MENORCAN TRADITION

Cavalleria Nova has been making Mah贸n since 1899, manually forming the cheese with cloth to give it that artisanal pillow-like shape. They milk cows twice a day to produce enough milk to begin the traditional pressing process in a completely modernized, sanitary environment. Raw milk is the key, the foundation of all the flavoring that makes this artisanal cheese truly excellent above others in Menorca.

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels鈥攁nd prevents the formation of mold. Once opened, they should not be kept in their original packaging. Though hardening with age, Mah贸n is still a pressed cheese, so it should be treated as one. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don鈥檛 forget to write up a label with the date you first opened the package. Your cheese will be fine for up to one month.

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