Mahon, named after the port of Mahon on the Minorca island, Spain, is a cow's milk cheese, produced by various dairies. Mahon is soft to hard cheese with buttery, sharp, salty in taste. During maturation the cheese is hand rubbed with butter / paprika or oil. Mahon is sold at different ages ranging from 2 months to 10 months. Artesano Mahon / Artisanal Mahon, made using raw milk is aged for 2 to 3 months that is superior in flavour than the aged version. The texture is close, dense with occasional hole throughout the paste which is ivory in colour.Mahon Reserva / Aged Mahon is harder and drier in texture, more salty in taste. Industrial version of Mahon is made using pasteurized milk what has milder flavour.
A traditional way of eating Mahon is by sprinkling it with black pepper, tarragon and olive oil. It pairs well with Madeira or Rioja.

Mahón

Mitica

Creamy cow's milk cheese originally developed by the French as a Fontina knockoff now made in the Lombardy region of Italy.

Fontal

A smooth, mild, slightly nutty goat.  Creamy mouth feel. Easy snacking cheese.

Smokin Goat

La Dama Sagrada, or "sacred lady"' hails from Spain’s La Mancha region, where not only did many an epic battle occur between Don Quixote and countless windmills, but also where sheep’s milk Manchego cheeses rule the land.

And yes, the creamery where La Dama Sagrada is made does in fact make Manchego, but it also makes this gem of a cheese from a milk brought over from a nearby Murciano goat farm in the town of Carpio de Tajo, just outside of Toledo. The goats belong to a cooperative of farmers who also are members of the dairy that makes the cheese.

The cheese is aged a minimum of 6 months to accentuate its full, sweet and grassy flavor profile. It’s rare just by the fact that it’s a raw goat’s milk cheese, as even just a few years ago you didn't see too many of them imported into the US.

Mitica

Mahón

Fontal

Smokin Goat

La Dama Sagrada

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