Queso Mahón-Menorca con Pan y Aceite

Queso Mahón-Menorca is Menorca's, not just any cow cheese from the islands. It comes in that squared, cushion shape from the cloth used to press it, with a firm paste and an orange rind traditionally rubbed with butter and pimentón. Semicurado slices clean and nutty over bread. Curado is sharper, drier, and better shaved or grated. That's the difference that matters.

The method here is simple, so don't make it clever. Take the cheese out of the refrigerator early and let it lose the chill before you cut it. Cold Mahón tastes tight and only salty; at cool room temperature the fat softens, the nuttiness opens, and the rind smells faintly of pimentón. Cut it just before serving so the edges don't dry out.

If you can't find DOP Queso Mahón-Menorca where you are, use a firm aged cow's milk cheese with real salt and a little tang, mature Cheddar or an aged Dutch cow cheese will do at a pinch. It won't have the island rind or that lactic sharpness, so add the pimentón-butter rub to the serving plate, not to pretend it's the same, but to carry the right idea. No hace falta haber pisado España. Pésalo, no lo adivines, and serve it plainly.