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Produced on the Mediterranean island of Menorca, off the coast of Spain, Mahon is a tangy, sharp, briny-flavored cheese with a salty sensation reminiscent of its seaside terroir. Made from cow's milk, its ivory paste becomes blonde as it ages and its texture like that of a Parmigiano, with small holes and somewhat crumbly. Its outer rind is often rubbed with olive oil, butter or sweet paprika and dusted with white mold. Pair this consistently delectable cheese with a Tempranillo blend, Pinot Noir or Nebbiolo.
Often called the Prince of Gruyeres, Beaufort has a supple, off-white paste with a rich...
Berkswell, easily identifiable by its brown, basket-textured rind and flying-saucer shape, boasts savory, fruity flavors...