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Cheese Cooking Time : 2–6 months Recipe Servings : 700–900g of cheese Recipe Dificult : easy 0.00

Mahón Cheese Recipe | Traditional Spanish Cow’s Milk Cheese

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Mahón Cheese is a semi-hard Spanish cheese made from cow’s milk and traditionally produced on the island of Menorca in Spain. Known for its buttery texture, slightly salty flavor, and distinctive square-edged shape, Mahón Cheese is one of Spain’s most celebrated cheeses.

Young Mahón has a mild, creamy taste, while aged versions develop a firmer texture and more pronounced nutty and tangy flavors. The cheese is typically rubbed with oil, butter, or paprika during aging, contributing to its characteristic rind and rich flavor profile.

Mahón Cheese is excellent for cheese boards, sandwiches, salads, tapas, and cooking. Its balanced flavor and versatility make it a favorite among cheese lovers and an important part of Spanish culinary tradition.

Cooking Method

Heat the milk to 32°C (90°F).
Add the mesophilic starter culture and let it ripen for 45 minutes.
Add diluted rennet and allow the milk to coagulate.
Cut the curd into small cubes and stir gently.
Slowly heat the curds while stirring to release whey.
Drain the whey and transfer the curds into a cheese mold.
Press the cheese for several hours.
Remove from the mold and rub with cheese salt.
Dry the cheese in a cool, ventilated area for a few days.
Age for 2–6 months, occasionally rubbing the rind with olive oil or paprika if desired.