I was introduced to Sacanova – no, Google, I don’t mean Casanova – by my parents, who’d kindly brought some back from their recent holiday to Majorca. This sizeable piece of cheese actually originates from one of the smaller Balearic islands, Menorca.
Sacanova is nice and squishy, speckled with little holes and encased in a bright orange rind. Creamy and mild, the slight tanginess instantly reminds me of a sheep’s cheese such as Manchego or Ossau-Iraty. For the record, it’s classed as an aged Mahon, which is a white cheese made from cow’s milk.
Although I enjoyed it neat, you could try it with a sprinkling of black pepper, tarragon and olive oil - apparently the traditional manner of eating Mahon cheeses. While inoffensive – more boy band than lothario – I for one wouldn’t turn down another serving of Sacanova.
