What is Mahón?
A semi-hard cheese from the island of Menorca in the Balearic Islands, made from pasteurised or raw cow’s milk, with up to 5% sheep’s milk permitted. Aged from 21 days (Tierno) to 10 months or more (Añejo). During ageing, the rind is rubbed with paprika and olive oil or butter, giving it a distinctive dark orange surface.
Taste, aroma, and texture
Firm and slightly crumbly, with a smooth, compact interior and a clean bite. The dark orange paprika-rubbed rind is its key visual marker. Small irregular holes may appear. The interior ranges from ivory to pale yellow. In the Añejo stage, it becomes harder and more crystalline.
Lactic and earthy notes are equally dominant. Fruity and herbal notes are equally noticeable. Animal notes are present. The paprika rub adds a faint warm spice to the bouquet. No smoky character. Añejo versions develop significantly more complexity.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Mahón, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced into sandwiches, tapas plates, or snack boards.
- Grated over pasta, vegetables, or baked dishes when aged.
- Melted into omelettes, pastries, or potato dishes.
What pairs with Mahón?
Classic serving companions from the Cheesepedia catalog.
- Olive Cracker
- Butter Cracker
- Salted Cracker
- Mini Sesame Bagel
- Whole Wheat Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for MahónStory and origin
Cheesemaking on Menorca has been documented since at least the 14th century. The British occupation of the island (1708–1802) significantly influenced local dairy traditions, introducing techniques that evolved into the distinctive Mahón style. It is named after the island’s capital, Mahón (Maó). It has held PDO status since 1985.
Storage and serving
- Store in the fridge, wrapped or vacuum-packed.
- Air travel: suitable, especially if vacuum-packed.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
