Cheese & Cured Meats Recipe

Prepare slices

Remove the prosciutto, Ibérico chorizo and bresaola from the refrigerator about 20–30 minutes before serving to allow flavors and texture to come closer to room temperature.

If not pre-sliced, very thinly slice the chorizo and bresaola across the grain. For prosciutto, separate thin slices and arrange them loosely folded or rolled for easy picking.

Remove all cheeses from the refrigerator 30–45 minutes before serving so they soften and the flavors open up.

Cut and present

Gorgonzola Dolce: put a small wedge on the board with a soft cheese knife — it should be spoonable. Double cream Brie: leave whole or halve; score the top if desired so guests can cut. Idiazabal: cut into 6–8 thin wedges or slices to show the smoky interior.

Place each cheese on separate zones of the board or platter to avoid flavor contamination; provide a dedicated knife or spreader for each cheese (soft cheese knife for Gorgonzola and Brie, firm knife for Idiazabal).

Bread and crackers: thinly slice the baguette and toast lightly (optional) until just golden. Arrange crackers in small stacks. Drizzle the baguette slices very lightly with 1 tsp extra virgin olive oil if desired.

Fruits & nuts: thinly slice the pear or apple immediately before serving and toss with a tiny squeeze of lemon (optional) to prevent browning. Scatter Marcona or toasted almonds in a small pile on the board.

Pickles & condiments: place cornichons in a small ramekin. Spoon fig jam/quince paste into a small dish. Put 1 tbsp grain mustard in a spoon or small bowl and drizzle/honey into another small bowl for guests to pair with cheeses.

Seasoning: grind a little black pepper over the Idiazabal slices to accentuate the smoky flavor, and leave the Gorgonzola and Brie plain so their textures and creaminess show.

Choose a large wooden board or platter. Start by placing the cheeses spaced evenly to create focal points. Arrange the charcuterie in groups — fold prosciutto into loose rosettes, fan the bresaola, and overlap chorizo slices in a small stack.

Fill the gaps between meats and cheeses with crackers, bread slices, small piles of nuts, and fruit slices. Put condiments and pickles in small bowls and nestle them on the board so they’re easy to reach.

Garnish with a few sprigs of fresh herbs if desired (optional). Provide a separate knife for each cheese and small spoons or spreaders for jams and honey. Include tasting guidance: try Idiazabal with pear, Gorgonzola with honey or fig jam, Brie with mustard and toasted bread, and pair chorizo with bread or almonds.

Serve immediately so cheeses are at their best texture. Replenish bread and crackers as needed. Leftovers: wrap cheeses separately and refrigerate; allow to soften 30 minutes before eating.