Mahon Aged (8 Ounce)

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Globally esteemed for its dairy industry, the majority of milk produced by the roughly 600 dairy farms on the island of Mallorca go into the production of cheese. Mahón, the poster child for this booming island industry, is aged anywhere from 3 weeks to 2 years, can be rubbed with olive oil, butter or paprika during the aging process and can range from soft to hard. Mahón tends to have a slightly granular rind and a buttery, slightly salty, milky sweetness.
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