Hump Day: Queso Mahón-Menorca, Cheese of Minorca

"Hump Day" the NEW post from Sobremesa In Spain, which will be a weekly celebration of Spanish goods from the culinary world. Every Wednesday I will (try to) bring to you my go-to Spanish products, regions and gastronomical wonders that I believe no one should miss when speaking of or visiting Spain.

hump day  [huhmp] [dey]

According to Urban Dictionary

1.   the middle of a work week (Wednesday); used in the context of climbing a proverbial hill to get through a tough week

Today's feature is:  

Queso Mahón or formatge de Maó in Catalan

A soft to hard cow's milk (of the Holstein or unique Menorcan race) cheese made exclusively on the island of Menorca, the smallest of the Balearic Islands. Since 1985 this cheese has been marked with a DO, or domination of origin, which means that the elaboration and process must adhere to certain traditional and culinary regulations. The island has long been respected for its farming/dairy practices dating back to when the island was inhabited by the Greeks and Carthaginians, and later written documents from the Arabs noted the characteristics of the land's cheese, meats and wines.

The color of the cheese generally waxes from white to strong yellow, with an outer rind of orange, formed from olive oil and paprika rubs. Flavors often noted are of butter, toasted hazelnuts and a slight acidic taste. As well as sea salt that is transmitted into the milk from the grasslands that sit adjacent to the Mediterranean.

Mahón Artesano from Quesos Torralba. My preferred choice of raw milk cheese, goes great in the toaster oven with a bit of sobrasada! Today there are 27 artisan dairies on the island.
Mahón Semicurado from the ganadería (dairy) S'arangí is made from pasteurized milk cured 3 months to 150 days. Pay attention to the "eyes" or holes in the cheese, which mahón is known for. 


Capitan HaddocK said...

Try it in the following way:

Put some sobrasada mallorquina over a slice of bread, like Payes bread (that ronded one if you know what I mean, called also "Pan de pueblo"), then put some slices of mahones cheese over the sobrasada and then put the slices on the oven (180-200 ºC should be enough). Cook it until the cheese is melted and watch out bread doesn't burn out.

Totally worth it!

Lauren Heineck said...

It's fabulous! Great recipe explanation and thanks for the comment. I hope you will enjoy many more of my posts. Bienvenido!

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