Mahon Riserva is made on Minorca, an island completely devoted to the Spanish agriculture. On this island, in the municipality from which Mahon takes its name, artisans work to further hone their skills of cheese making, and the efforts are certainly not for naught. Mahon is considered to be second on to Manchego in the world of Spanish cheese making. Even coming in second to a cheese like Manchego is a pretty lofty reputation.
The importance of this agricultural island is apparent in the way it has been respected and preserved for years. In 1993, UNESCO declared the island a biosphere reserve so that the process of cheese making and other agricultural endeavors could continue on without risk of interference from the outside world.
Wheel of Mahon can be ripened for any amount of time between six months and two years; toward the two year point, the Mahon becomes Mahon Riserva and takes on an entire new complexity of flavor. The raw cow’s milk that goes into this cheese brings an array of flavors to it’s light goldenrod paste; sweet, nutty, sharpness and butter are all playfully interacting underneath the bright orange rind, much like they will on your palate.
Upon receipt of your order the ice pack may no longer be frozen. This is expected and should not be the cause of alarm. The cheese should be cool to room temperature. Once rewrapped and stored properly the cheese will last up to 3 weeks.
For optimal storage allowing the cheese to breathe and retain moisture wrap the cheese in wax paper, plastic wrap or tin foil upon arrival.
A - Bloomy rind, tomes, hard or dry rind cheeses - wrap only the cut surface in plastic wrap, leaving the rind exposed so the cheese can breathe.
B - Blue cheeses should be wrapped securely in tin foil.
C - Washed rind cheeses should be wrapped in wax paper.
D - Small cheeses such as goat’s milk crottin should be wrapped in wax paper.
E - Soft cheeses store well in waxed paper or sealed containers.
Store your cheese in a cool, damp place such as a wine cellar, larder, wine cabinet, or in the vegetable drawer of your refrigerator (the warmest part of the refrigerator).
As a general rule, aged hard cheeses last longer than softer, less aged varieties.
For the fullest flavor it is recommended to bring cheese to room temperature before serving.
* See cheese label for proper storage recommendations
To ensure product quality all cheese will ship overnight May 1 through October 1 due to warm summer temperatures.
October through May all cheese will ship 2nd Day, with an Overnight option available at an additional charge.