Everyone has heard of Manchego, but what of Spain's second-favorite cheese, Mahon? In the US? Not so much. But we've been missing out. This cows-milk cheese is cured from between 3-6 months, with the buttery, lactic acidity intensifying as it ages. The paprika-rubbed rind adds a gentle spice note as well. An easy slicer and a good melter, Mahon is great in sandwiches, in salads, and on a cheese and charcuterie board. 

Price is for 1 lb. The pieces vary in size but we try to ship as close to 1 lb. as possible.