Spanish Cheese Board
Three regions, one board
Three Spanish cheeses, three regions: manchego from La Mancha, mahón from Menorca, and majorero from the Canary Islands. Each aged differently, each with its own character. Scatter marcona almonds between them and let guests discover the range. This board teaches a cheese course without saying a word — four Iberico Club products, zero cooking.
Ingredients
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- 2 Pack | Rosemary Tortas Ines Rosales "Olive Oil Crisps" 6/ea
- Award-winning Mahon Spanish Cow Cheese “Semi-Cured” 8 oz
Preparation
- Bring cheeses to room temp, 45 min.
- Cut Manchego thin, slice Mahon cheese, and slice the Majorero cheese.
- Scatter marcona almonds loosely.
- Add picos, fig spread, and a few tortas de Ines Rosales
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