Mountain Cheese Plate — Print Recipe

A curated selection of Andorran and Pyrenean mountain cheeses ranging from fresh and mild to aged and pungent, served with honey, walnuts, and quince paste. This plate showcases the extraordinary diversity of Pyrenean dairy traditions.

Ingredients

100g fresh goat cheese (from local producer)
100g semi-aged sheep's milk cheese
100g aged Pyrenean cow's milk cheese
100g blue cheese from the region
3 tablespoons wildflower honey
1/2 cup walnuts
100g quince paste (membrillo), sliced
Fresh grapes or figs in season
Crusty bread or crackers

Instructions

1 Remove all cheeses from the refrigerator at least 45 minutes before serving. Mountain cheeses, especially aged varieties, develop their full flavor and aroma only at room temperature. Cold cheese is muted cheese.
2 Arrange the cheeses on a wooden board or slate plate, spacing them apart to prevent flavors from mingling. Place the mildest cheese (fresh goat) at the 12 o'clock position and progress clockwise to the strongest (blue cheese).
3 Slice the quince paste into thin wedges and arrange them near the aged hard cheese, which is their traditional pairing. The sweet, fruity paste complements the sharp, crystalline cheese perfectly.
4 Place small mounds of walnuts around the board. Drizzle the honey into a small serving bowl or directly onto the board near the blue cheese, which benefits most from honey's sweetness.
5 Add fresh grapes or figs if available, tucking them between the cheeses for color and freshness. These fruits cleanse the palate between different cheese tastings.
6 Guide guests to taste from mild to strong, starting with the fresh goat cheese and finishing with the blue. Provide separate knives for each cheese to prevent flavor transfer.

Did You Know?

Some Pyrenean cheeses are still made in high-altitude shepherd's huts called bordes, where the cheese is aged in natural caves. These cheeses can only be produced during the summer months when the herds are in the high pastures.