Spanish chesses are a mixed bag for me. I am a mild fan of Manchego, a sheep's milk cheese, and Majorero, from goat's milk. Today, I picked up a Mahon cheese, which is made from cow's milk in Mahon, and I am a big fan. Mahon is the capital and port of Menorca, the most northerly of the Balearic Islands, in the Mediterranean Sea. At this fine website, I learned that Mahon "is ... the name given to all cow's milk cheeses produced on the island, as all cheese were exported from Mahon via the Mediterranean Sea." My cheese was creamy and just slightly salty, with a tangy aftertaste. Indeed, after my first bite, the inside of my mouth was tingling. It would make a great board cheese.
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