>AGED MAHON 2/7 LB

Mahón’s bold, buttery, nutty, slightly lemony, salty and spicy flavor sharpens during a six month maturation period in underground caves, with Mediterranean Sea winds further aiding the ripening progression. Additional aging also intensifies this cow’s milk cheese’s taste and fruity aroma. Mahón’s ochre-colored rind results from constant olive oil and paprika burnishing throughout the affinage process, and its traditional square shape is a reminder of Mahón’s historical off-island demand, as blocks provided more ease in shipping large quantities to the mainland by boat.