Aged Mahón is a new and intriguing experience for most Spanish cheese lovers.
If you age Mahon cheese for 6 months it is transformed into a wonderful hard cheese. What once was a salty smooth semi-soft cheese becomes a firm and crumbly aged cheese, with a sharpened flavor and pleasing aftertaste.
Serve as a tapa with olives and wine or beer. You can eat it the traditional way, sliced, then sprinkled with olive oil, black pepper, and tarragon.