Mua (Week 23)

Mua II
A kiss is just a kiss, but a cheese is so much more….

Cheese: Mua

Producer: Son Mercer de Baix

Where: Ferrerias, Menorca, Spain

Mua (think ‘hmmwah’) is supposedly the onomatopoeia of the sound of a kiss. Yes, I just wrote onomatopoeia, and I freely admit that I had to look it up. In essence, it is a word that mimics the sound of what is described. So in Spain, a noisy smack on the cheek sounds like Mua, and Mua becomes a word to describe a kiss. Or a cheese, in this case. It comes in the shape of a heart, wrapped in a white paper dotted with red lips (“Mua!, mua!, mua!, mua!, mua!….).

Mua II
Wrapped in kisses

The cheese comes from the island of Menorca, which has a very long tradition of cheese making: Spain’s famous Mahón cheese is from here, the Mua is a very recent addition to the cheese palette of the island. The milk for this cheese is produced by the Holstein or Menorquina cows that are largely allowed to roam in freedom over the pastures of the windswept island.

Mua I
Mua with chamomile

It comes in two varieties and mine had its white rind covered in crushed chamomile flowers, which gave it its very unusual flavor. The paste of the cheese is supple with a bit of a bite and very smooth. It is aged for a minimum of 45 days, which is enough to allow for a lot of flavor development. Mua with chamomile is a real standout, not something you’d find just anywhere.

Manchego II
Mmmmanchego

I also picked up a piece of smoked cheese, the San Simon da Costa, which is protected with a DOP. It has a distinct smoky flavor and a sticky, dense paste which is very creamy. And of course, a piece of Manchego, that most Spanish of cheeses. Given its bold, well-rounded flavor, it is not difficult to see why Manchego is such a favorite. It is a hard cheese, but still very smooth and not all that crumbly. While some sheep’s milk cheese gets quite sharp with age, the Manchego is robust but never all that sharp. A king among the sheep’s milk cheeses.

Manchego
Con leche cruda, klaro
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Top 5 cheeses thus far and an explanation (Week 32)

Goats
Dutch White Goat and two Toggenburger friends

High time, 32 weeks into my 52 cheeses project, to have a list: the most enjoyable cheeses thus far. Notice how I did not say the best cheeses thus far? I don’t aspire to be a cheese arbiter, I will leave that to people with better developed palates and a more astute choice of words. I simply look at which cheese encounters provided me with the most all-around joy, and here is what I came up with, in no particular order.

The Remeker is a favorite because I just think this is what God intended when he said: ‘there be Dutch cheese’. It is really that simple, and the encounters with the brown cows certainly did add to the fondness I have for this cheese. The Hooligan is just so much fun because it is in the house, really. Put it in the refrigerator and you cannot open the door without thinking ‘wow, something’s not right here’. Aside from that, it is just a very flavorful, smooth experience. Except when you mix in some crunchy rind. Then it is a crunchy experience. Two for the price of one! The Azeitão is small enough to spoon it out in one sitting. There is a lot of freshness, some tang, a bit of bitter, creaminess, and what is there not to like about a cheese with an ã in the name? The Mua was a surprise with its chamomile rind, which gives it such an inimitable flavor, and finally, for sheer fresh, delicious ooziness, the Croix Catal, which also deserves many points for looks, was unbeatable.

So there you have it: 3 cow’s milk cheese, 1 goat, 1 sheep. Five different countries and honestly, that is a coincidence, I had no desire to create some inclusive-diverse-feel-good list that gave each country its due. There are obviously a lot of honorable mentions, my list will change over time and I do not mean no disrespect to any of the cheeses I tried.

And then to the explanation: most blogs, I hear, do not make it past 10 posts. A few months ago it looked like mine would become a statistic as well. I did eat my cheeses, I did hone in on the cheese of that week and I made my notes, but I couldn’t find much time to write. So in two bursts, I am catching up and until early October, thanks to the wonderful technology of WordPress, my blog will continue to spit out posts on a regular basis, every few days, until I am completely caught up. In the meantime, I will be going forward sticking to one cheese and one post a week (two if there is anything interesting from the travel front) and in 2o weeks we’ll see which cheeses walk away with that coveted 52cheeses.com Gold Medal for 2016….