Maó cheese (formatge de Maó in the original Catalan, queso de Mahón in Spanish) is a soft to hard white cheese made from cows'milk, named after the town and natural port of Maó (known as Mahón in Spanish), on the island of Menorca off the Mediterranean coast of Spain. Menorca is known for its cheese production.[1]
Cheese is and has been an emblematic product of Menorca; made on the island with cow's milk, curdled at low temperature, salted by immersion and matured according to the customs of the island. Its production responds to ancestral traditions, being one of the pillars on which part of the history and livestock and culinary tradition of Menorca is based. Ceramic pieces have been found on the island around 2000 BC, or by other authors 3000 BC, which seems to have been part of the utensils used by farmers at the time to make cheese.[2]
There are written documents from the 5th century that mention the production and consumption of cheese in Menorca, where it is worth mentioning as a well-known letter from Bishop Sever, written around the year 417, where he mentions in Latin that Menorcans ate milk and cow's cheese.[3]
In 1985, the "Maó Cheese" Designation of Origin was obtained and its Regulatory Council was set up. In 1997, the protected name was changed to "Maó-Menorca Cheese".[3]
Productionedit
Nearly a century ago, the gatherer-ripeners were said to have emerged as a class of island society in Menorca.[4] Their work consisted of trading and distributing farm products, seeds, utensils, foods, etc. In exchange they would receive fresh cheeses that the farmers brought to their houses. In order to store them, the recogedores had caves for the careful and novel aging of the cheeses. They controlled everything in production, from the changing winds and temperature level to the correct handling of the product. In so doing, they obtained the original cheese from Mahón; soft, aired or cured, that they would then sell in diverse markets of the islands and the peninsula. Their careful techniques made famous Mahón cheese, and helped to make it a sought-after export.[4]
Menorca's cattle are skillfully bred and have some of the highest milk production in Spain. All the milk from the 600 or so farms goes into dairy products.[4]
Mahón has some characteristics specific to it, despite aging. In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.
Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat.[citation needed] The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity (around 10 months) it tends to have small misshapen holes and has some granularity. In general, all aged Mahón has a proliferation of tiny holes.
Young Maó (artesà)edit
Maó artesà or Mahón artesano (Catalan and Spanish for "artisanal Maó", respectively) is young, aged no longer than three months, and softer than traditional Maó. It is important to keep young Maó in the vegetable compartment of a refrigerator or cooler. It should be stored in airtight plastic wrapping to preserve its softness.
Aged Maóedit
Conversely, harder, more aged Maó should be wrapped in foil or waxed paper.
Usesedit
Maó is considered one of the most versatile cheeses of the Spanish gastronomy.
The creamy texture suggests it be served over pasta, potato, rice and/or vegetable dishes.
The traditional manner of eating Maó consisted of sliced cheese, sprinkled with olive oil, black pepper and tarragon.
^ abJenkins, Steven. 1996. Cheese Primer. New York: Workman Publishing Company, Inc. 186-188.
^Corsini, Barba (1981-06-30). "Conjunto de viviendas en el puerto de Mahón, Isla de Menorca, España". Informes de la Construcción. 33 (331): 23–28. doi:10.3989/ic.1981.v33.i331.2224. ISSN 1988-3234.
^ abCorsini, Barba (1981-06-30). "Conjunto de viviendas en el puerto de Mahón, Isla de Menorca, España". Informes de la Construcción. 33 (331): 23–28. doi:10.3989/ic.1981.v33.i331.2224. ISSN 1988-3234.
^ abc. Cheese from Spain. 2009. Archived from the original on 2009-10-06. Retrieved 2009-11-19.
^Fox, P. F. (ed.) (1999) Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) Springer. Google Books. Retrieved 11 October 2013.
February 16, 2024
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Mao cheese formatge de Mao in the original Catalan queso de Mahon in Spanish is a soft to hard white cheese made from cows milk named after the town and natural port of Mao known as Mahon in Spanish on the island of Menorca off the Mediterranean coast of Spain Menorca is known for its cheese production 1 MaoOther namesMahon Mahon MenorcaCountry of originSpainRegionBalearic Islands SpainTownMenorca MaoSource of milkCowsTextureSoft to hardDimensions20 cm 20cm 9 cmWeight2 3 kgAging time3 weeks 2 years or longer 1 CertificationDOP 1985Related media on Commons Contents 1 History 2 Production 3 Characteristics 3 1 Young Mao artesa 3 2 Aged Mao 4 Uses 5 See also 6 ReferencesHistory editCheese is and has been an emblematic product of Menorca made on the island with cow s milk curdled at low temperature salted by immersion and matured according to the customs of the island Its production responds to ancestral traditions being one of the pillars on which part of the history and livestock and culinary tradition of Menorca is based Ceramic pieces have been found on the island around 2000 BC or by other authors 3000 BC which seems to have been part of the utensils used by farmers at the time to make cheese 2 There are written documents from the 5th century that mention the production and consumption of cheese in Menorca where it is worth mentioning as a well known letter from Bishop Sever written around the year 417 where he mentions in Latin that Menorcans ate milk and cow s cheese 3 In 1985 the Mao Cheese Designation of Origin was obtained and its Regulatory Council was set up In 1997 the protected name was changed to Mao Menorca Cheese 3 Production editNearly a century ago the gatherer ripeners were said to have emerged as a class of island society in Menorca 4 Their work consisted of trading and distributing farm products seeds utensils foods etc In exchange they would receive fresh cheeses that the farmers brought to their houses In order to store them the recogedores had caves for the careful and novel aging of the cheeses They controlled everything in production from the changing winds and temperature level to the correct handling of the product In so doing they obtained the original cheese from Mahon soft aired or cured that they would then sell in diverse markets of the islands and the peninsula Their careful techniques made famous Mahon cheese and helped to make it a sought after export 4 Menorca s cattle are skillfully bred and have some of the highest milk production in Spain All the milk from the 600 or so farms goes into dairy products 4 In 1985 the cheese from Mao received the Denominacion de Origen Characteristics edit nbsp Mahon Menorca old cheeseMahon has some characteristics specific to it despite aging In general the cheese is buttery sharp slightly salty and lightly aromatic sweet and nutty aromas in taste Mahon s sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat citation needed The rind is generally an orange color due to the rind being rubbed with butter or oil and paprika As it reaches maturity around 10 months it tends to have small misshapen holes and has some granularity In general all aged Mahon has a proliferation of tiny holes Young Mao artesa edit Mao artesa or Mahon artesano Catalan and Spanish for artisanal Mao respectively is young aged no longer than three months and softer than traditional Mao It is important to keep young Mao in the vegetable compartment of a refrigerator or cooler It should be stored in airtight plastic wrapping to preserve its softness Aged Mao edit Conversely harder more aged Mao should be wrapped in foil or waxed paper Uses editMao is considered one of the most versatile cheeses of the Spanish gastronomy The creamy texture suggests it be served over pasta potato rice and or vegetable dishes The traditional manner of eating Mao consisted of sliced cheese sprinkled with olive oil black pepper and tarragon Most of the production of this cheese is used to make processed cheese queso fundido not to be confused with the cheese dish of the same name 5 See also editList of cheesesReferences edit a b Jenkins Steven 1996 Cheese Primer New York Workman Publishing Company Inc 186 188 Corsini Barba 1981 06 30 Conjunto de viviendas en el puerto de Mahon Isla de Menorca Espana Informes de la Construccion 33 331 23 28 doi 10 3989 ic 1981 v33 i331 2224 ISSN 1988 3234 a b Corsini Barba 1981 06 30 Conjunto de viviendas en el puerto de Mahon Isla de Menorca Espana Informes de la Construccion 33 331 23 28 doi 10 3989 ic 1981 v33 i331 2224 ISSN 1988 3234 a b c The Taste of Menorca Mahon Cheese from Spain 2009 Archived from the original on 2009 10 06 Retrieved 2009 11 19 Fox P F ed 1999 Cheese Chemistry Physics and Microbiology Major Cheese Groups Springer Google Books Retrieved 11 October 2013 Retrieved from https en wikipedia org w index php title Mahon cheese amp oldid 1201889654, wikipedia, wiki, book, books, library,
