Jul 13 2026
Restaurants›Boqueria Fulton Market›Aged Mahón Recipe

Aged Mahón Recipe

Inspired by Boqueria Fulton Market
Time13h
Serves10

Hard cow’s milk cheese from the Island of Menorca; tangy, intense, sharp, citrus, aged 12 months

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Ingredients

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Cheese Ingredients

Aging Ingredients

Method

Cheese Making Process

  1. 1

    Step 1: Prepare the Milk

    In a large stainless steel pot, heat the cow's milk to 32°C (90°F). Stir gently to ensure the temperature is even.

  2. 2

    Step 2: Add Cultures

    Once the milk reaches the desired temperature, add the mesophilic and thermophilic cultures. Stir gently and let it sit for 30 minutes to allow the cultures to acidify the milk.

  3. 3

    Step 3: Add Calcium Chloride

    Dissolve calcium chloride in a small amount of water and add it to the milk. This helps with curd formation, especially if the milk is pasteurized. Stir gently.

  4. 4

    Step 4: Add Rennet

    Dilute the rennet in a small amount of cool, chlorine-free water. Add it to the milk and stir gently for about 30 seconds. Let the milk sit undisturbed for 30-45 minutes to form curds.

  5. 5

    Step 5: Cut the Curd

    Once the curd is set, cut it into small cubes (about 1-2 cm) using a long knife. Allow the curds to rest for 5 minutes.

  6. 6

    Step 6: Cook the Curds

    Gradually heat the curds to 38°C (100°F) while gently stirring. Maintain this temperature for about 30 minutes, stirring occasionally.

  7. 7

    Step 7: Drain the Curds

    Once the curds have reached the desired firmness, pour them into a colander lined with cheesecloth to drain the whey. Allow to drain for about 1 hour.

  8. 8

    Step 8: Salt the Curd

    Transfer the curds into a mixing bowl and add non-iodized salt. Mix well to ensure the salt is evenly distributed.

  9. 9

    Step 9: Form the Cheese

    Pack the salted curds into a cheese mold. Press down firmly to shape the cheese. Apply a weight on top to help expel any remaining whey.

Aging Process

  1. 10

    Step 10: Wax or Wrap the Cheese

    Once formed, remove the cheese from the mold and either wax it or wrap it in cheesecloth to protect it during aging.

  2. 11

    Step 11: Store in Aging Environment

    Place the cheese in a cool, humidity-controlled aging environment (ideally at 10-12°C or 50-54°F with 80% humidity).

  3. 12

    Step 12: Aging

    Allow the cheese to age for at least 12 months, turning it regularly to ensure even aging. Monitor the cheese for any mold and clean as necessary.

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