How to cut, serve, and preserve…

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How to cut and serve cheese

Cheese from Spain is great for impromptu entertaining. Choose a variety of colors and flavors for an optimum aesthetic and taste experience.

Depending on the particular type of cheese there is a recommended way to slice. The key to slicing is texture and flavor. Semi-soft, sharp flavored cheeses such as Manchego, Zamorano and Mahón should be cut into thin slivers. The rind may be left on the outer edge as a visual clue to the type of cheese being served. The rind is not meant to be eaten.

Cheeses such as Cabrales are best served in large chunks from which guests can help themselves by cutting this crumbly king of cheeses with a knife.

You may want to arrange a cheese platter starting with the mildest flavored cheeses followed sequentially by sharper cheeses.

These cheeses will go well not just with tasty bread and crackers but also with fresh fruit like apples and grapes.

You can use any of the cheeses in recipes to add a little zest. See the recipe section for some ideas. The only limit on how they can be used is your culinary creativity.

How to preserve and store cheese

Cheese should be stored in a cool dry place, such as the refrigerator. Do not freeze the cheese. Freezing kills the cheese and changes its flavor and texture.

For best results, store wedges of cheese in a plastic container sealed with a tight fitting lid. This method of storage is possibly the best as it prevents the cheese from drying out quickly and does not create an atmosphere that accelerates the growth of mold. Should any of the semi -soft cheeses develop mold on the exterior, wipe them with a damp cloth (or strong paper napkin).

Fresh cheeses will not keep long. Though the majority of cheeses from Spain are semi soft (e.g. Manchego, Mahón, Zamorano,etc) and will keep for a couple of months if properly stored.

Serve cheese at room temperature.

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Recommendations to Serve and Match Cheese

D.O. Cheese from Spain Wine from Spain
Cabrales Cabrales
Blue-veined cheese from Asturias made with a blend of cow, sheep and goat milk.
Alicante Muscatel
Mahón
Semi-soft to hard cow’s milk cheese from the Balearic Island of Menorca.
Brut Cava
Best with an aged Mahón
Majorero Majorero
Semi-soft to hard goat’s milk cheese from the Canary Island
of Fuerteventura.
Barrel-fermented Somontano White
Manchego
Semi-hard to very hard sheep’s milk cheese from La Mancha.
Valdepeñas Red
Idiazábal (Smoked)
Hard sheep’s milk cheese from the Basque County and northern Navarro. An unsmoked version is also produced.
Txakolí de Guetaria
Tetilla
Semi-soft cow’s milk cheese from Galicia.
Valdeorras Red
Zamorano
Semi-hard to very hard sheep’s milk cheese from Zamora.
Ribera del Duero
Crianza Red
Murcia al Vino
Semi-soft of semi-hard goat’s milk cheese from Murcia which has been washed in red wine. From the Balearic Island of Menorca.
Jumilla Red