Portuguese Cheese Board

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.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 2369
• Protein: 141 g
• Carbs: 47 g
• Fat: 186 g

Ingredients

• 200 g Ossau-Iraty cheese (sheep cheese) ( in triangles )
• 1 pc Brie cheese ( whole )
• 4 pc Serrano ham ( thinly sliced )
• 50 g Black olive ( whole )
• 1 pc Chasselas grape ( in clusters )
• 30 g Walnut kernel ( whole )
• 2 tbsp Fig jam (extra or classic) ( in a bowl )
• 1 tbsp Honey ( drizzled )
• 1 pc Country bread ( sliced )
• 1 pc Serra da Estrela Cheese ( top crust removed if creamy )
• 150 g São Jorge Cheese ( cut into sticks )
• 100 g Quince Paste ( cut into cubes or slices )

Instructions

1. Bring cheeses to room temperature

   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 and arrange

   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. Garnish the board

   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. Finalize with condiments

   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.

Chef's tips

• 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.

Storage

Wrap each cheese individually in parchment paper. Avoid plastic wrap, which prevents the cheese from breathing and promotes bitterness.