Mahón has some characteristics specific to it, despite aging.
 In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.

Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat.
The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika.
As it reaches maturity (around 10 months) it tends to have small misshapen holes and has some granularity.
 In general, all aged Mahón has a proliferation of tiny holes.
Mahón has some characteristics specific to it, despite aging.  In general the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste.
Mahón's sweet and fruity but at times slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is generally an orange color due to the rind being rubbed with butter, or oil, and paprika. As it reaches maturity (around 10 months) it tends to have small misshapen holes and has some granularity.  In general, all aged Mahón has a proliferation of tiny holes.
Mahón cheese