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

Preparation

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.

Presentation

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.

Chef's Remark:

A small cheese board is a must after a good meal, especially in Spain where we have so many top-quality cheeses. vitamins and nutrients as possible. I try to achieve this by ensuring both the cooking time and the temperature are minimal, which is why in this recipe they are served raw.

Preparation by: Enrique Martínez

A Maturing Love for Spanish Raw-Milk Cheeses

Qava, The Corner of Madrid Where Everything Tastes Like Spanish Cheese

RELATED PRODUCTS

Queso Ibores PGI

Queso Zamorano PDO

RELATED RECIPES

Cheese and quince paste

Time

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...