Announcing 2024 Mahón-Menorca PDO Recipe Contest Winners
This year, we partnered with Mahón-Menorca PDO to challenge chefs to highlight the bold, nutty flavors of this iconic Spanish cheese. From creative takes on classic comfort foods to innovative cross-cultural dishes, the results showcased Mahón-Menorca PDO’s ability to shine in any application. Check out the winning recipes here!
Photo: Brad Danner
Join us in giving a big congratulations to Chef Andrew Zimmerman of Sepia and Proxi for his winning dish featuring Mahón-Menorca PDO! For his win, he’ll receive an all-expenses-paid trip to Menorca, Spain in 2025.
As Zimmerman explains, “I wanted to showcase the nutty, sharp flavor of Mahón-Menorca PDO in a way that feels both familiar and elevated. Its versatility makes it ideal for layering flavors and textures, while its meltability adds richness to the dish. I drew inspiration from its Spanish roots and incorporated complementary ingredients that highlight the cheese’s ability to balance savory, creamy, and earthy notes seamlessly. Mahón-Menorca PDO brings everything together in a way that feels both indulgent and nuanced.”
Chef Elizabeth Heitner’s, Mahόn-Menorca PDO Tamal, Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile
Chef Alex Kopp’s Fideos, Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios
We’d also like to give a big shout-out to runners-up Chef Elizabeth Heitner of Malli (Los Angeles) and Chef Alex Kopp of Amada (Atlantic City, NJ), whose recipes earned them each $500.
Heitner submitted a Mahón-Menorca PDO tamal with crispy jamón salsa negra, mornay sauce, and a Mahón-Menorca tuile. “The Mahón-Menorca PDO has a pleasant sharpness and nutty taste that complements the sweet corn flavor of a Mexican tamal. I wanted to highlight the cheese in several different ways—inside the tamal, in a mornay-style cheese sauce, and as a crispy tuile. Salsa negra, with its smoky and spicy notes, balances the richness of the cheese, while the tamal provides the perfect neutral vessel to let these special Spanish ingredients shine,” says Heitner.
Kopp submitted Mahón-Menorca PDO fideos with black truffle, mushrooms, Serrano ham, pistachio, and fennel pollen. “I wanted to bridge a gap between home-comfort food and the roots of Spanish cuisine by creating a play on classic mac and cheese. Mahón-Menorca PDO’s exceptional meltability, nutty flavor, and richness made it the perfect cheese for this dish,” says Kopp. “We’ve been running the dish as a special in the restaurant, and the success speaks for itself.”
Recipe: Mahόn-Menorca PDO Tamal, Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile
Recipe: Fideos, Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios
