ORDER IN MULTIPLES OF 100G
Mahon cheese manufacturing process in Menorca follows very old practices handed down from fathers to sons and still carried out today. In Son Mercer de Baix they continue to use both morning and evening milk each day, making the cheese as they go along. Unlike other kinds of Mahon manufactured in plastic moulds, imitating the square shape, at Son Mercer de Baix all cheeses are moulded individually by hand ladling the curds in cotton cloths pressing the cheese on several occasions. This takes more time but is the best way to make an authentic Mahon cheese.
Our semi-cured Mahon cheese has a lactic, clean and damp cellar aroma. It is very buttery with a smooth, creamy paste. Its flavour has a pleasant acidity mixed with butter notes and an aftertaste reminiscent of dried fruits and raw hazelnut.
Serve with quince paste, Mahon cheese works really well melted on a burger.