Mahon DOP Cheese Reserva

Traditionally, the orange rind on Mahon comes from being rubbed in butter, paprika and oil. When a cheese is aged, the taste intensifies and becomes bolder and nuttier. Reserva is aged in caves for at least a year. It maintains a slightly briny, sharp taste, but now becomes hard and granular; on a par with parmesan. Reserva can be grated over pasta or served as a table cheese with olive oil, black pepper and tarragon. Mahon Reserva has the strength for pairing with a robust Spanish red wine. Also enjoy it with a cold glass of beer, hazelnuts, and dried fruit.