The Anatomy of a Cheese Board (Spain) + Video

Love is complicated…a Cheese Board doesn’t have to be!  In my next video, I take you to Spain and give you guys the basic anatomy of a cheeseboard:

Cheese boards have a very simple anatomy

Cheeses, meats, accompaniments and vessels.
I enlisted the help of Afrim Pristine of the Cheese Boutique in Toronto.  Afrim gave me some great tips as well as some awesome wine/cocktail pairings (you can hear all about those at the end of the video).

Cheeses

(Mild Firm cheese) Manchego Cheese:
-A mild Spanish sheep’s milk cheese produced in the land of La Mancha.
(Soft Spanish Cheese) Monte Enebro (THIS ONE IS MY FAVOURITE!):
-The creator, Senor Baez, is considered a Spanish cheese hero and this cheese is considered one of the nation’s premier food artifacts.  Produced west of Madrid, this goat’s milk cheese is semi-soft, smooth with a creamy paste that yields tangy lingering and complex goaty flavours.
(Spanish Blue Cheese) Valdeon Cheese:
-Spanish blue cheese made with a mix of cow and goat’s milk.  A bold and salty cheese.

Meats

-Serrano Ham
-Chorizo

Accompaniments

-Spanish Olives
-Marcona Almonds
-Quince Preserve for the Blue Cheese
-Grapes (water-based fruit)

Vessels

-Simple Fresh baguette, sliced

I hope you enjoyed this tutorial!
With Love,
Julie