Mahon

Mahon can only be made from September to June and is in the shape of a cushion, derived from the centuries-old farmhouse method of moulding the cheese in a cloth pegged at the top. The vivid colouring of the rind is produced by rubbing the cheeses with oil and paprika. Like many island cheeses, the cheese has a slightly salty taste due to the salt-laden pastures on which the cows graze.