The Anatomy of a Cheese Board (Spain) + Video

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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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).


(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.


-Serrano Ham


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


-Simple Fresh baguette, sliced
IMG 6045 1 charcuterie The Anatomy of a Cheese Board (Spain) + Video
I hope you enjoyed this tutorial!
With Love,

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The Anatomy of a Cheese Board (Spain) Shopping List


  • Cheeses:
  • (Mild Firm cheese) Manchego Cheese
  • (Soft Spanish Cheese) Monte Enebro (THIS ONE IS MY FAVOURITE!)
  • (Spanish Blue Cheese) Valdeon Cheese
  • Serrano Ham
  • Chorizo
  • Spanish Olives
  • Marcona Almonds
  • Quince Preserve for the Blue Cheese
  • Grapes (water-based fruit)
  • Simple Fresh baguette, sliced



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