{"id":14356,"date":"2021-08-25T10:52:51","date_gmt":"2021-08-25T10:52:51","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=14356"},"modified":"2021-08-25T10:52:51","modified_gmt":"2021-08-25T10:52:51","slug":"origin-of-mahon-cheese-some-recipes","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2021\/08\/25\/origin-of-mahon-cheese-some-recipes\/","title":{"rendered":"Origin of Mahon Cheese: Some Recipes"},"content":{"rendered":"<p><span style=\"color: #000000;\"><span style=\"font-weight: 400;\"><strong>Origin of Mahon C<\/strong><\/span><strong>heese<\/strong><span style=\"font-weight: 400;\"> is, together with the <\/span><b>sobrasada from Mallorca <\/b><span style=\"font-weight: 400;\">and the<\/span><b> butifarr\u00f3n from Mallorca<\/b><span style=\"font-weight: 400;\">, one of the great gastronomic products of the Balearic Islands. Discover its origin and how to introduce it in your dishes in the next <\/span><i><span style=\"font-weight: 400;\">post<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-weight: 400;\">Unlike <\/span><b>Majorcan cheese<\/b><span style=\"font-weight: 400;\">, Mahon is made with Menorcan cow&#8217;s milk using an ancient method. In 1985 it obtained the <\/span><b>Protected Designation of Origin<\/b><span style=\"font-weight: 400;\">. You will recognize the authentic <\/span><b>Mahon cheese<\/b><span style=\"font-weight: 400;\"> by the numbered back label issued by the Regulatory Council; in the cheeses of Ramaders Agrupats you will find it.<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400; color: #000000;\">There are two types of Mah\u00f3n:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; color: #000000;\">Origin of Mahon cheese with pasteurized milk made in a mold.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; color: #000000;\">Artisan Mah\u00f3n cheese, with raw milk from the cattle farm.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><span style=\"font-weight: 400;\">Also, depending on the maturation time, you may find it tender (from 21 to 60 days), semi-cured (from 2 to 5 months) or cured (with more than 5 months). This maturation process is carried out in cellars, where a traditional bark treatment is applied based on <\/span><b>tumbling and smeared with oil and paprika<\/b><span style=\"font-weight: 400;\">.<\/span><\/span><\/p>\n<h2><span style=\"font-weight: 400; color: #000000;\">Recipes with Mah\u00f3n-Menorca cheese<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #000000;\"><b>Spaghetti with arugula, apple and Mah\u00f3n-Menorca cheese<\/b><span style=\"font-weight: 400;\">: Cut the arugula into julienne strips, the apple in small cubes and grate on top some tender Mah\u00f3n-Menorca cheese for a fresh starter full of contrasts.<\/span><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #000000;\"><b>Macaroni gratin with Mah\u00f3n-Menorca cheese and<\/b> <b>Majorcan camallot<\/b><span style=\"font-weight: 400;\">: Give a different touch to the typical macaroni and tomato by incorporating small cubes of camallot and gratin the dish with grated cured Mahon cheese.<\/span><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"color: #000000;\"><b>Mah\u00f3n-Menorca cheese cake with berries<\/b><span style=\"font-weight: 400;\">: You can also close your dinner with a dessert as surprising as this one. Assemble two egg whites until stiff and reserved. Combine the egg yolks, 50 grams of sugar, 55 milliliters of olive oil, a natural yogurt and 100 grams of Mah\u00f3n-Menorca cheese in a bowl. Add 110 grams of sifted flour and a half envelope of yeast to the mixture and stir. Finally, add the whites with the help of a spatula with enveloping movements. Distribute the content in molds and in the oven at 180 degrees for about 40 minutes. Accompany the sponge cake with a homemade red fruit sauce to provide that perfect acidity with which to complement the unctuousness of the cheese.<\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><span style=\"font-weight: 400;\">The <\/span><b>Menorcan cheeses<\/b><span style=\"font-weight: 400;\"> and <\/span><b>sausages from Mallorca <\/b><span style=\"font-weight: 400;\">perfectly represent the personality of the archipelago. If you want to prepare some of these delicious dishes and surprise your guests, enter ourstore <\/span><i><span style=\"font-weight: 400;\">online <\/span><\/i><span style=\"font-weight: 400;\">and buy local products such as <\/span><b>sobrasada from Mallorca<\/b><span style=\"font-weight: 400;\">.\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Origin of Mahon Cheese is, together with the sobrasada from Mallorca and the butifarr\u00f3n from Mallorca, one of the great gastronomic products of the Balearic Islands. Discover its origin and how to introduce it in your dishes in the next post. Unlike Majorcan cheese, Mahon is made with Menorcan cow&#8217;s milk using an ancient method. In 1985 it obtained the Protected Designation of Origin. You will recognize the authentic Mahon cheese by the numbered back label issued by the Regulatory Council; in the cheeses of Ramaders Agrupats you will find it. There are two types of Mah\u00f3n: Origin of Mahon cheese with pasteurized milk made in a mold. Artisan Mah\u00f3n cheese, with raw milk from the cattle farm. Also, depending on the maturation time, you may find it tender (from 21 to 60 days), semi-cured (from 2 to 5 months) or cured (with more than 5 months). This maturation process is carried out in cellars, where a traditional bark treatment is applied based on tumbling and smeared with oil and paprika. Recipes with Mah\u00f3n-Menorca cheese Spaghetti with arugula, apple and Mah\u00f3n-Menorca cheese: Cut the arugula into julienne strips, the apple in small cubes and grate on top some tender Mah\u00f3n-Menorca&#8230;<\/p>\n","protected":false},"author":4,"featured_media":14349,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[240],"tags":[],"class_list":["post-14356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Origin of Mahon Cheese: Some Recipes - Ramaders Agrupats<\/title>\n<meta name=\"description\" content=\"Origin of Mahon cheese. 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