Mahón da Menorca Añejo 10 mois(DOP)西班牙馬翁硬質乳酪(窖藏10個月)

口感層次：方正如抱枕的外形，外皮會有紗布留下的皺褶，橘紅色來自於酪農塗抹西班牙紅辣椒(paprika)和橄欖油，內芯為金黃色。年輕的Mahón，口感輕盈，味道甜美有奶油香適合當成餐桌乳酪享用。熟成的añejo，質地堅實，富有厚實的奶油甜香、堅果香、果香氣、紅辣椒(paprika)甜香、橄欖油香氣，層次多元，帶有酪蛋白、鈣結晶的顆粒口感，後味鮮明的鹹香與刺激感，適合搭配厚重的美酒或料理。

賞味方式：傳統吃馬翁Mahón的方式包括切片，撒上橄欖油，黑胡椒和龍蒿。熟成的馬翁和帕馬吉阿諾-雷吉阿諾乳酪(Parmiggiano-Reggiano)一樣，以乳香豐富厚實著稱，非常適合料理與佐酒享用。如西班牙開胃菜(Tapas) 、義大利麵、燉飯(Risottos)、歐姆蛋(Omelette)、肉派，或磨碎撒在蔬菜及爐烤料理上，是西班牙用途最廣的乳酪。乳酪板cheese board搭配麵包、橄欖油、松子、西洋梨就是美味，可以搭配啤酒、紅葡萄酒、威士忌、白蘭地、或是清酒，都是不錯的選擇。

保存方法：由於含水量極低，非常容易保存。購買開封後，用保鮮膜或防油紙包妥低溫冷藏，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Mahón cheese is a hard cheese made from cow's milk, named after the natural port of Mahón on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production and is home to one of the most respected dairy plants in Europe.In 1985 the cheese from Mahón received the Denominación de Origen.

Since 13th century, the gatherer-ripeners were said to have emerged as a class of island society in Menorca. Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc. In exchange they would receive fresh cheeses that the farmers brought to their houses. In order to store them, the recogedores had underground caves for the careful and novel aging of the cheeses. They controlled everything in production, from the changing winds and temperature level to the correct handling of the product. In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula. Their careful techniques made famous Mahón cheese, and helped to make it a sought after export.

Recently, Menorca's live-stocks of cattle have well designed health and genetic selection, with one of the largest milk productions in Spain in more than 600 farms. This milk is totally used for dairy products.

Young (Artesano) Mahón:Artesano (Spanish for "artisanal") Mahón is young, aged no longer than three months, and softer than traditional Mahón. It is important to keep young Mahón in the vegetable compartment of a refrigerator or cooler. It should be stored in airtight plastic wrapping to preserve its softness.

Mahón-Menorca old cheese:Mahón has some characteristics specific to it, despite aging. In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.

Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat.[citation needed] The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity (around 10 months) it tends to have small misshapen holes and has some granularity. In general, all aged Mahón has a proliferation of tiny holes.

Aged Mahón:Conversely, harder, more aged Mahón should be wrapped in foil or waxed paper.

Mahón is considered one of the most versatile cheese of the Spanish gastronomy.

The creamy texture suggests it be served over pasta, potato, rice and/or vegetable dishes.The traditional manner of eating Mahón consisted of sliced cheese, sprinkled with olive oil, black pepper and tarragon.