A semi-hard cow's milk cheese from the island of Majorca, off the coast of Spain, where it is served with olive oil, fresh cracked black pepper and fresh tarragon. It can be aged anywhere from 2 months to 2 years, and typically displays nutty, tangy and slightly salty flavors. Best paired with Spanish Tempranillos such as Rioja.

Entry Type



0 Mahón photos
0 recipes