Description
The Mahón-Menorca PDO is a cheese made with whole cows' milk from Menorquina , Pardo Alpina and Frisona breeds.
Production Area
Mahón-Menorca PDO is produced on the isle of Menorca, second isle of the Archipelago Balearic Islands.
Production Method
The coagulation of the milk takes place after a minimum of 30-40 minutes at a temperature of 30-34°C, which must be maintained during the entire breaking process of the paste. The moulding takes place in two ways, either manually with the help of a square cloth called "fogasser", or with square moulds. After pressing, the shapes are immerged in brine for a maximum of 48 hours, after which the cheese is left to rest for 3-4 days in a wellventilated area before being transported to the ripening rooms.
Appearance and Flavour
Mahón-Menorca PDO has a square shape, the rind and the dough are compact, with different yellow tones. The flavour and aroma are varied and intense, very persistent in the mouth and reminiscent of aged wood and leather and with a lightly spicy flavour for the cheese seasoned for over 5 months.
History
The history of Mahón-Menorca PDO is part of the ancient traditions of cheese of the isle, going back as far as prehistoric times. Pottery for the production of cheese has been found dating as far back as 3000 B.C. There are Arabic documents from the year 1000, which praise the excellence of the cheese from Menorca. It had been sold on the market already since the 13th century, even if it increasingly expanded in the following centuries.
Gastronomy
Mahón-Menorca PDO is best kept in a fresh and dry environment. In the summer, it is advisable to keep it in the least cold part of the refrigerator, wrapped in tin foil. It can be eaten semi-seasoned or seasoned, with bread, in salad, with fresh or dried fruit and also as a dessert with jam. It can be accompanied by a good red wine or a white, especially from Archipelago of Balearic. Mahón-Menorca PDO has many uses in the kitchen (sauces, vegetable filling, or an ingredient in cakes and ice creams).
Marketing
The product is sold as Mahón-Menorca PDO in two types: Mahón-Menorca PDO Artesano (artisanal), made with raw milk and a more industrial Mahón-Menorca PDO made with pasteurized milk. Both types of cheese can be sold on the market semi-seasoned or seasoned. The product is sold whole, sliced and prepacked, vacuum-sealed.
Distinctive Features
During the maturation process, Mahón-Menorca PDO undergoes a very particular treatment of the rind surface. It is greased with cow's butter, olive oil, or a mix of olive oil and pepper. The process is conducted several times and stops the rind from drying out too suddenly as well as giving it colour and its characteristic appearance.
