Cheese Board (Zamorano, Ibores, Palmero, Liébana) with Tomato Jam and Wild Rosemary


For the cheese board
Cut the Zamorano cheese into a cube shape and hollow out the middle using a melon baller. Cut a cylinder of Ibores cheese using an apple corer, then cut in half crosswise. Cut a rectangle of Palmero cheese. Refrigerate until use.

For the tomato jam
Blanch the tomatoes in boiling water for 10 seconds, then place immediately in ice water to cool down. Peel and seed. Cut into a brunoise and mix with the other ingredients in a pan. Cook for 30 minutes over low heat.

For the cheese spread
Bring the cream to a boil, remove from the heat and add the sprig of rosemary (washed). Leave to infuse for 2 hours. Remove the rosemary and strain the cream through a fine chinois. Add the cheese and blend until smooth. Refrigerate for 12 hours.

Spanish recipe: Cheese board (Zamorano, Ibores, Palmero, Liébana) with tomato jam and wild rosemary. Photo by: Toya Legido/©ICEX.


Fill the cube of Zamorano cheese with the tomato jam. Make a stripe of cream of Liébana cheese on the plate and top with the filled cube. Add a cylinder of Ibores cheese. Caramelize the rectangle of Palmero cheese using a blowtorch, then add. Decorate with a few mint leaves and basil shoots.





30 minutes (+ 30 min. for the tomato jam)

  • 100 gr Zamorano PDO cheese
  • 100 gr Ibores PDO cheese
  • 100 gr Palmero PDO cheese
  • 100 gr tomatoes
  • 30 gr sugar
  • 100 ml water
  • Ice
  • 60 gr Liébana PDO cheese
  • 100 gr cream
  • 1 spring rosemary
  • Mint leaves
  • Basil sprouts
  • 3.527 oz Zamorano PDO cheese
  • 3.527 oz Ibores PDO cheese
  • 3.527 oz Palmero PDO cheese
  • 3.527 oz tomatoes
  • 1.058 oz sugar
  • 3.645 fl. oz water
  • Ice
  • 2.116 oz Liébana PDO cheese
  • 3.527 oz cream
  • 1 spring rosemary
  • Mint leaves
  • Basil sprouts
  • 0.49 cup Zamorano PDO cheese
  • 0.49 cup Ibores PDO cheese
  • 0.49 cup Palmero PDO cheese
  • 0.49 cup tomatoes
  • 0.168 cup sugar
  • 0.423 cup water
  • Ice
  • 0.306 cup Liébana PDO cheese
  • 0.49 cup cream
  • 1 spring rosemary
  • Mint leaves
  • Basil sprouts
Wine match

Matías Jiménez

Alzania 2002 (DO Navarra), by Bodegas y Viñedos Alzania. This crianza, with its bright red color and plenty of body, complements the cheeses with aromas of vanilla, red berries and spice...