Selection Of Spanish Cheese Recipe

Prepare and portion cheeses

Take cheeses out of the refrigerator 30–45 minutes before serving to bring them to near-room temperature (this enhances aroma and flavor). For Manchego: cut into 1–1.5 cm slices or rustic wedges. For Idiazabal: slice into bite-sized wedges or thin slices. For Mahon: cut into small wedges. For Cabrales: serve a small wedge or crumble into a small bowl if very strong. For Torta del Casar: cut the top rind off and provide a small knife or spreader for scooping the creamy interior.

Arrange cheeses on a large board or platter with space between varieties so flavors don’t mix. Place the soft Torta in its container or on a small dish to contain runny cheese, and the Cabrales in its own little spot. Label cheeses with small cards if desired.

Fold or loosely roll the Serrano ham slices and lay them beside the cheeses to make them easy to grab. Slice the membrillo into thin rectangles or small cubes and place next to Manchego (classic pairing). Put Marcona almonds in a small bowl or scatter them near the hard cheeses. Place marinated olives in a small bowl to contain brine. Drizzle the small amount of olive oil over the membrillo or a few crostini if you like, or leave it in a small dish for dipping.

Slice the baguette into 1–1.5 cm slices and toast lightly if desired. Fan the slices or arrange crackers in stacks around the board so guests can pair with any cheese. Place some slices near the Torta del Casar along with a knife or spreader.

Wash and dry grapes or thinly slice pear and arrange in small clusters between cheeses as a palate cleanser. Place cornichons or pickled piquillo peppers in a small pile or bowl near the stronger cheeses to cut richness.

Scatter rosemary or thyme sprigs on the board for aroma and visual appeal. Drizzle honey sparingly over Cabrales or Mahon (place the honey in a small dish with a spoon) and crack a little black pepper over Mahon if desired. Ensure there are small knives or spreaders for each cheese and small spoons for honey or membrillo so guests don’t cross-contaminate flavors.

Bring the board to the table with a few plates and napkins. Encourage tasting from mild to strong: Manchego or Mahon first, Idiazabal, then Cabrales and Torta del Casar. Replace cheeses as needed and wipe knives between uses if guests request. Enjoy with a glass of dry Spanish red wine (e.g., Rioja) or a crisp fino or manzanilla sherry.