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