Spirit of the Mediterrean
Mahón Curado is a hard cheese made by Merco on the island of Menorca in Spain.
Ceramic tools used in cheesemaking have been discovered in archeological digs in the area which confirm that cheese has been made in Menorca since 3000 B.C.
Exclusively made in Menorca
The locally made cheese is called Mahón-Menorca and bears a DOP stamp. The stamp restricts the use of the name for cheeses that are made on the island using local cow’s milk.
Furthermore, the curd has to be treated at low temperature and salted and cured by immersion. Those methods have hardly changed over the years and local artisans have passed on the tradition from one generation to the next.
The cheese is typically made into square-shaped blocks that are then matured in local cellars. During the maturation process, the cheesemakers smear a mixture containing oil, butter or paprika onto the rind and the blocks are regularly turned.
The most mature one
Mahón is released for consumption at various stages of maturation. A young Mahón is less than 2 months old and is called Tierno. On the other hand, the Semi-Curado version is between 2 and 5 months.
And finally, the cheeses that have been matured for more than 5 months are called Curado. The pâte darkens with age and becomes crumbly with a spattering of crunchy lactose crystals.
Moreover, the flavour is incredibly complex with notes of wood, caramel, nuts and spice that mirror the Mediterranean seascape.
How to pair Mahón Curado
Enjoy this hard crumbly cheese the traditional way; thinly sliced with some extra virgin olive oil and cracked pepper.
Wash it all down with a glass of Spanish Tempranillo or Rioja.