Comments on: Mahon Curado, Spain + The Butcher's Block http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/ becoming @curdwise to American artisanal cheese Thu, 10 May 2012 03:35:57 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: asaorrinbrown http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/#comment-244 asaorrinbrown Fri, 30 Jul 2010 05:35:39 +0000 http://cheeseandchampagne.com/?p=488#comment-244 We just added a Mahon Curado to our cheese plate at work and I ended up here trying to find out more. Our cooks are cutting the outer edge off. It sounds like that might not be the thing to do given the olive oil/paprika rub. I like the fresh garlic and olive oil idea. The finish is so peppery sharp and long, already. That sounds like a nice complement in my head. Ours is a "reserva" which I'm guessing means aged beyond the 6-8 months. Any extra info would be appreciated. We just added a Mahon Curado to our cheese plate at work and I ended up here trying to find out more. Our cooks are cutting the outer edge off. It sounds like that might not be the thing to do given the olive oil/paprika rub. I like the fresh garlic and olive oil idea. The finish is so peppery sharp and long, already. That sounds like a nice complement in my head. Ours is a “reserva” which I’m guessing means aged beyond the 6-8 months. Any extra info would be appreciated.

]]> By: Ring in the New Year with Cheese and Champagne « Cheese + Champagne http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/#comment-243 Ring in the New Year with Cheese and Champagne « Cheese + Champagne Thu, 31 Dec 2009 17:33:20 +0000 http://cheeseandchampagne.com/?p=488#comment-243 [...] with drunken goat and Mahon Curado, and Spanish almonds and [...] [...] with drunken goat and Mahon Curado, and Spanish almonds and [...]

]]> By: La Fromagerie Brings Local Cheesemakers to Old Town Alexandria « Cheese & Champagne http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/#comment-242 La Fromagerie Brings Local Cheesemakers to Old Town Alexandria « Cheese & Champagne Fri, 05 Jun 2009 18:11:01 +0000 http://cheeseandchampagne.com/?p=488#comment-242 [...] cheese-dedicated shops each precisely 1.1 miles from my home, plus several cheese-stocking gourmet shops, which makes this cheesewriter one happy clam. Or curd, I guess you could say. Despite its French [...] [...] cheese-dedicated shops each precisely 1.1 miles from my home, plus several cheese-stocking gourmet shops, which makes this cheesewriter one happy clam. Or curd, I guess you could say. Despite its French [...]

]]> By: Its Not You, it's Brie http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/#comment-241 Its Not You, it's Brie Thu, 07 May 2009 06:33:07 +0000 http://cheeseandchampagne.com/?p=488#comment-241 Love the Gruner Veltliner pairing. For some reason whenever I see Mahon Curado, I just want to slather it in Spanish extra virgin olive oil and garlic. Not that its not good on its own, but its holes are perfect for olive oil. Love the Gruner Veltliner pairing. For some reason whenever I see Mahon Curado, I just want to slather it in Spanish extra virgin olive oil and garlic. Not that its not good on its own, but its holes are perfect for olive oil.

]]> By: eat pictures http://cheeseandchampagne.com/2009/05/05/mahon-curado-spain-the-butchers-block/#comment-240 eat pictures Wed, 06 May 2009 09:32:30 +0000 http://cheeseandchampagne.com/?p=488#comment-240 "coated in paprika and olive oil before aging, imparting a rich, nutty flavor with a hint of smoke" sounds absolutely fantastic "Butcher's block" ~ (noun) An affliction suffered by those in the meat industry who can't think of any new sausage flavours “coated in paprika and olive oil before aging, imparting a rich, nutty flavor with a hint of smoke”
sounds absolutely fantastic

“Butcher’s block” ~ (noun) An affliction suffered by those in the meat industry who can’t think of any new sausage flavours

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