The Coinga Queso Mahon-Menorca, a long mouthful of a name, is a cured Spanish cheese. The rind is thick, red, and waxy. At first I peeled it off the edges of the slices I made before eating, but then I eventually took to just slicing off the rind of areas of the block I knew would be eaten soon. As you can see from the picture below, the rind sort of frays off of the cheese. Definitely not something you want to eat.

But is the cheese itself something tasty?

Well, not really. Coinga Queso Mahon-Menorca was really subtle in its flavor. It’s like a more hearty version of the shredded queso you get in bags. Sort of milky and creamy, but that’s it.I can’t really tell you any specific notes or particular flavor because there really wasn’t much. It’s pretty bland on its own.

Fig jam helped elicit something out of the cheese out, same with a Lady Alice apple, but it didn’t elevate it. It can go with fruit and jam–for no reason other than that is generally always a nice combination. The Coinga Queso Mahon-Menorca purpose is then best suited as a garnish for something else. I’m thinking it might be good melted over something spicy to counterbalance the kick.

I have yet to find a specific use in cooking for it yet, so I’ve just continued to eat it as an average cheese to have with fruit and bread. It suffices. Until I find some use for it that really wows me, I can’t say I recommend it. Unless you know of a use for this type of cheese, in which case I’d say give it a try.