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.
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.
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.