Snack · Spanish · 5 min
Quesos de Cabrales con Membrillo y Nueces (Asturian Blue Cheese Plate)
- Calories
- 200
- Protein
- 5g
- Carbs
- 26g
- Fat
- 8g
Ingredients
- 17.3 g Cabrales blue cheese (or high-quality Picos de Europa blue)
- 25.9 g Membrillo (Quince paste)
- 2.4 g Walnuts, raw halves
- 10.4 g Whole grain artisan cracker
Method
- 01Remove the Cabrales blue cheese from the refrigerator 15 minutes prior to serving to allow it to soften slightly and release its earthy, pungent aroma.
- 02Using a sharp knife, cut a clean, rustic wedge of the blue cheese and place it on one side of a small slate or wooden board.
- 03Slice the membrillo (quince paste) into a precise, thin rectangular slab; its deep garnet color should contrast beautifully with the creamy, veined paste of the cheese.
- 04Arrange the whole grain cracker alongside, providing a neutral, crunchy vehicle for the pairing.
- 05Gently crack the walnuts by hand into smaller pieces and scatter them over the board for texture.
- 06Serve immediately, perhaps with a small glass of sidra (Asturian cider) if available, to cut through the richness of the cheese with a bright, crisp acidity.
Cook it with the whole plan around it
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