Nutty, smoky, earthy, deep fruit goodness. Wow, sign me up to do this post again! Spanish cheeses have always been on of my list of favorites, Mahón among them. It is a cow’s milk cheese (a rarity for Spain), that is only produced on the island of Menorca. Heather and I actually got to meet the daughters of a Menorcan cheese maker at the Disney Food and Wine Festival a couple of years ago. That was a treat and we got a personal lesson in the pronunciation of Mahón (ma-own). We had the soft, fresh version at Disney, but I found the aged version at the store the other day. They are very different, but both excellent. The aged cheese is firm, flaky and light with a nutty, woody taste. The fig almond cake (pressed dried figs with almonds) was a great match.
With the addition of a Rioja Tempranillo, your trip to taste bud heaven will commence! The Viña Zaco Tempranillo Rioja 2006 was an incredible pairing for the Mahón. It’s an earthy, slightly spicy, medium to full bodied wine, with hints of dried cherry, smoke, and maybe cloves. Did I mention it was a great pairing? I’m going back for more. Cheers!
Mahon, almond fig cake and tempranillo. Wow!
Viña Zaco Tempranillo Rioja 2006.
2eat2drink 
oh hell yes – both to Spain, to their cheese and also to that first photo. That’s efing rad!
I’ve never had Mahon, but I’ll look for it next time I’m at the specialty food store (which will be tomorrow) – 12 month aged Manchego though is very, very, VERY decent 🙂
Kristy, thanks for the great comment! Glad you like the photo! I did a post on raw milk Manchego a while back…EXCELLENT as well. Love Spanish cheese (and wine). Hope you find it at the store!
Beautiful photos!
Thanks again Greg! Did you get to Watkins Glen yet?