Mahon cheese is made using raw milk and needs to mature for 2 to 3 months. During maturation the cheese is hand rubbed with paprika and oil. The cheese texture is dense with holes throughout the paste.
Spanish people traditionally prepare Mahon cheese with black pepper, olive oil and Tarragon on it and serve the cheese as tapas. To reveal its buttery, sharp and salty taste pair it with Madeira or Rioja wine.
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