SPANISH CHEESE BOARD, MAKE IT PERFECT!
In Spain, cheeses are often served as a starter or a tapa, rather than at the end of a meal, like in other countries. But a cheese plate is always a delight, and a good selection of different varieties is a sure hit. Here are some tips to create the perfect cheese board.
The mildest cheeses should be placed on the edge of your board, so that they will be eaten first and their flavour will not be ‘eclipsed’ by the stronger more pungent cheeses. It is best to use a different knife for each one of the cheeses on the board, so that flavours are not mixed.
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To make the layout more attractive, soft and mouldy cheeses should be cut in small wedge shaped slices. Cylindrical ones should be cut in two halves and bar shaped ones and roulades should be sliced. Large format cheeses should also be sliced.
Cheese is best enjoyed at room temperature, so it should come out of the fridge half an hour before we are ready to serve bring it to the table. It is also better to leave the wrapping on until last minute, so that our cheese does not dry out.
Boards can be adorned with fresh fruit and dry fruits, but a really good, and very Spanish accompaniment to cheese is quince paste, our popular membrillo (quince jelly), sweet and soft, the best compliment for any cheese board. Mariscal & Sarroca have top quality membrillo. Choose from original, orange or walnut to perfectly match your cheese selection. Finally, good quality bread plus dry biscuits will complete the job.
Visit our online shop to see all the cheese varieties on offer at Mariscal & Sarroca, and do not forget some quince paste to make the perfect cheese board.
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