Portuguese Cheese Board
Ingredients
- 200 gOssau-Iraty cheese (sheep cheese) (in triangles)
- 1 pcBrie cheese (whole)
- 4 pcSerrano ham (thinly sliced)
- 50 gBlack olive (whole)
- 1 pcChasselas grape (in clusters)
- 30 gWalnut kernel (whole)
- 2 tbspFig jam (extra or classic) (in a bowl)
- 1 tbspHoney (drizzled)
- 1 pcCountry bread (sliced)
- 1 pcSerra da Estrela Cheese (top crust removed if creamy)
- 150 gSão Jorge Cheese (cut into sticks)
- 100 gQuince Paste (cut into cubes or slices)
Method
An assortment of sheep and goat cheeses exuding aromas of hazelnut and fresh milk. Textures range from runny and creamy to firm and brittle, complemented by the crunch of walnuts and the sweetness of dried fruits.
- 1
Take the Ossau-Iraty, Brie, Queijo da Serra, and São Jorge out of the fridge at least one hour before serving. The fat needs to relax so the texture becomes supple and the aromas are released.
- 2
Cut the Ossau-Iraty into triangles and the São Jorge into sticks. For the Queijo da Serra, if it is very creamy, carefully cut off the top crust to serve it with a spoon. Leave the Brie whole. Arrange the cheeses on a wooden board.
- 3
Place the Serrano ham slices in ribbons to add volume. Add the black olives, walnuts, and grape clusters. The visual contrast between the cheeses and the fruit should be sharp.
- 4
Place small bowls of fig jam, honey, and slices of marmelada. The sugar will balance the strength of the characterful cheeses. Serve with very crunchy slices of country bread.
Frequently asked questions
How do you get this dish right?
- Do not slice soft cheeses in advance, they will collapse on the board.
- Use different knives for each cheese to avoid mixing flavors.
- If the sheep cheese has small white crystals, it's a sign of good aging, do not remove them.
How long does this dish keep?
Wrap each cheese individually in parchment paper. Avoid plastic wrap, which prevents the cheese from breathing and promotes bitterness.
