Cheese - Mahon Reserve
DESCRIPTION
This beautiful, firm Spanish cheese is named after a port on the island of Minorca.Ā The milk of this island is considered to be among the highest quality produced in Europe.Ā This cheese is aged for 1 year resulting in an orange rind, deep yellow paste and sharp bite with a salty tang.Ā Ā To read more about Mahon click here!
Ā
ORIGIN
Spain
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized (thermalized)
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Truffle Gouda and a rich Camembert
- By Origin - Montenebro and Garrotxa
- Pairings - Dalmatian fig spread, sweet soppressata, a hunk of rustic bread and some nice, Spanish olive oil for dipping
Ā
SUBSTITUTES
This is a tough cheese to substitute for but try a Manchego Reserve, an aged Gouda, or a Pecorino Grand Cru.
Ā
INGREDIENTS
Pasteurized sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Mahon Reserve
Cheese - Mahon Reserve
DESCRIPTION
This beautiful, firm Spanish cheese is named after a port on the island of Minorca.Ā The milk of this island is considered to be among the highest quality produced in Europe.Ā This cheese is aged for 1 year resulting in an orange rind, deep yellow paste and sharp bite with a salty tang.Ā Ā To read more about Mahon click here!
Ā
ORIGIN
Spain
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized (thermalized)
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Truffle Gouda and a rich Camembert
- By Origin - Montenebro and Garrotxa
- Pairings - Dalmatian fig spread, sweet soppressata, a hunk of rustic bread and some nice, Spanish olive oil for dipping
Ā
SUBSTITUTES
This is a tough cheese to substitute for but try a Manchego Reserve, an aged Gouda, or a Pecorino Grand Cru.
Ā
INGREDIENTS
Pasteurized sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This beautiful, firm Spanish cheese is named after a port on the island of Minorca.Ā The milk of this island is considered to be among the highest quality produced in Europe.Ā This cheese is aged for 1 year resulting in an orange rind, deep yellow paste and sharp bite with a salty tang.Ā Ā To read more about Mahon click here!
Ā
ORIGIN
Spain
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized (thermalized)
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Truffle Gouda and a rich Camembert
- By Origin - Montenebro and Garrotxa
- Pairings - Dalmatian fig spread, sweet soppressata, a hunk of rustic bread and some nice, Spanish olive oil for dipping
Ā
SUBSTITUTES
This is a tough cheese to substitute for but try a Manchego Reserve, an aged Gouda, or a Pecorino Grand Cru.
Ā
INGREDIENTS
Pasteurized sheep milk, salt, cheese culture, calcium chloride, egg lysozyme, rennet
