Like most Spanish cheeses, Mahon was originally made with sheeps milk. A brief British invasion of the Balearic Islands in the 18th century brought Friesian cattle, and the recipe was adapted. Made on the Mediterranean island of Minorca and aged for four to six months in salty and dry conditions, this is considered Curado - cured or aged, and is rubbed with oil as they do age to create that stone colored rind. The result is a unique and powerful cheese: bright, flaky, salty, and with the unmistakable tang of vinegar. This raw cow's milk demands the earthy spiciness that only a glass of Rioja can bring.