Mahon cheese manufacturing process in Menorca follows very old practices transmitted from fathers to sons and still carried out today. In Son Mercer de Baix they continue to manufacture using milk recently milked, i.e. manufacturing morning and evening all year round.
Unlike other kinds of Mahon manufactured in plastic moulds imitating the square shape, at Son Mercer de Baix all cheeses are moulded by hand (one by one) introducing the pieces in cotton cloths and using a stick to press and eliminate serum over several intervals of time, thus requiring much harder work.
Our semi-cured Mahon cheese has a lactic, clean and damp cellar aroma. It is very buttery, slightly adhesive to the palate and with good solubility. In the mouth it 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.
2.2Kg Piece / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life