Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Mahon Reserva.
What it is • A raw cow’s milk cheese from Minorca, Spain — part of the Balearic Islands.
It’s the second-most popular Spanish cheese after Manchego.
The 6-pound wheels are rubbed with oil and pimentón, a smoky Spanish paprika.
Whereas young Mahon is reminiscent of Gouda, the reserva is aged at least one year. The result has a reddish exterior and ivory-yellow interior that crumbles when cut and has flavors of smoke, butter and nuts.
To read the rest of the story, please go to: The Salt Lake Tribune.
