Mahon cheese from Menorca 850g

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Cabra al Romero is made in the Murcia region from pasteurized goat milk. It is typically aged between two to four months and what characterized this Spanish cheese is the fact that it’s fully covered in rosemary, basically acting like the rind. Worldwide travel adaptors are perfect no matter where you are travelling from or to. Buy this one from the US or this one from the UK . It’s pretty much the only one you’ll ever need.

The ensaïmada is the most famous pastry in Mallorca. It is a very light, coil shaped dough made with five basic ingredients: flour, sugar, eggs, water and pork lard, which gives the ensaïmada its fluffiness. Unfortunately, it is not suitable for vegetarians. The city offers you a chance to explore a modern meets historic destination with quaint alleyways, shady streets, old monasteries, churches, colourful markets, tasty cake shops and a stunning harbour. Mahón-Menorca cheese: Made with milk that has undergone some kind of conservation treatment, such as pasteurization. Moulds can be used to shape it. Semi-Cured ( Queso Semi Curado):- Semi-cured is for cheese that has been aged for around two to four months. Manchego is perhaps the most iconic of all Spanish cheeses, hailing from the La Mancha region, the land of Don Quixote. Made from sheep’s milk, its nutty and crumbly texture makes it incredibly versatile for pairing with a variety of wines and foods. It’s a cheese that embodies the essence of Spanish gastronomy, making it a must-have on any tapas night.

Spanish Cheeses for Tapas

Tetilla is a cow’s milk cheese from the Galicia region of Spain, known for its distinctive breast-like shape from which it gets its name (“Tetilla” means “small breast” in Spanish). It has a creamy, mild, and slightly sweet profile, making it an excellent choice for those who prefer a less intense cheese. Its soft texture and subtle flavor make it a versatile addition to any tapas spread.

Spring (March to May): Spring in Mahon and Menorca is pleasantly mild, with temperatures gradually rising. Daytime highs range from 15°C to 21°C (59°F to 70°F). It's a lovely time for outdoor activities, blooming wildflowers, and exploring the island without the summer crowds. The Santa Maria Church, known as Iglesia de Santa Maria, is a stunning example of Catalan Gothic architecture. Its construction began in the 13th century, and over the centuries, it has undergone various renovations, resulting in a unique blend of architectural styles. How it's made: Murcia al Vino is made from unpasteurized goat's milk and is aged for a minimum of 30–40 days. It gets its name—and distinctive burgundy-colored rind—from the final step in the production process: after maturing, it's soaked in local red wine!How it's made: Roncal cheese is made from raw sheep's milk, specifically from Latxa and Rasa sheep. It's aged for at least six months, and can be recognized by the gray mold on its rind. Zamorano is another popular Spanish cheese and it’s typically aged for at least 6 months, giving it a crumbly and hard texture. It’s made in the Zamora province in the autonomous region of Castile and León.

The charming church of Sant Francesc has a Baroque facade that appears as a cliff face of pale golden stone set above the rounded, Romanesque-style arches of its main doorway. It was built during the seventeenth and eighteenth centuries, following the construction of the town by Barbarossa in 1535. Why it's special: The signature cheese of La Palma reflects its origins in multiple ways. Not only is it made from local goats' milk, but it's also sometimes smoked using local ingredients like almond shells and cactus! It goes great with mojo, an iconic Canarian sauce that comes in both red ( mojo picón) and green ( mojo verde) versions. 17. Zamorano Visit the shop Autèntic in Mahón on Plaça Esplanada for a chance to taste and buy the best of the island’s speciality produce including Mahón cheese, pork charcuterie and the local goat’s cheese marinated in red wine from the Binifadet winery.On the Canary Islands as well as the Balearic islands, you will find mostly goat's milk cheese as well as mixed milk cheeses. The secret of its taste comes from the aromatic full fatty full flavour of the Marjorero goat, which is capable of producing up to two litres of milk a day. Roncal cheese comes from the rich sheep's milk of the legendary Lacha and Aragonesa breeds of sheep. Nata de Cantabria is a traditional Spanish soft cheese made in the region of Cantabria. It is prepared from the unpasteurized milk of Friesian cowsthat are specific to the region with a usual aging time of 14 days to 2 months.

Zamorano is a hard sheep's milk cheese that differs from the well-known Manchego as it has a nuttier and richer flavour. While the French my claim this wonderful, rich sauce as their own, Menorcans beg to differ, for it was in Mahón, also known as Maó, that it was invented in the mid 18th century, admittedly by a French chef. And nowhere can a better mayonnaise be found than the ones made here, by hand, using local eggs and olive oil. It’s the perfect accompaniment to many dishes. Menorcan gin Spain’s culinary traditions are steeped in a culture of sharing and enjoyment, and there’s no better way to honor that than by hosting your own tapas night. Don’t be afraid to mix and match, to experiment with new combinations, and to step outside of your comfort zone.

Small amounts of curd are placed in molds which allow for plenty of air to circulate and start the pencilling mould growth. Sobrassada: A soft and spreadable cured sausage made from pork, sobrassada is seasoned with paprika, giving it a distinctive smoky flavour. It's typically enjoyed on crusty bread or paired with cheese. Especially delicious spread out over toast for breakfast. And of course, don't forget to visit the local craft shops where you'll find handwoven baskets, and jewellery made with precious gemstones. Top Tip: Only buy Mahón cheese that has the creases left by the cloth that it is wrapped in before ageing. If it doesn’t have these creases it will be industrially produced cheese rather than the high-quality artisan cheese representing authentic Menorcan cuisine.