Mahon or queso de Mahon is an intriguing experience for most Spanish cheese lovers. A young mahon is rather soft and aging is for 6 months, like this one, you'll end up with a wonderful firm cheese. During maturation the cheese is hand rubbed with butter or oil and paprika. It has a tangy flavor with some nuttiness.
The cheese is named after the port of Mahon on the Spanish Island of Menorca.
Serve it as part of your tapas with olives and wine or beer. You can eat it the traditional way, sliced, then sprinkled with olive oil, black pepper, and tarragon.
Each order is 2 pieces of approx 4.7 oz.