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Spain counts on great variety of cheeses, being a magnificent idea any food to resort to a good Spanish cheese selection like entrance, using for it different cheeses, using different colors and flavors. At the time of tasting a cheese, we
must consider the way to cut it, which will depend on the type of cheese, its texture and its flavor:
The cheeses with powerful flavor and that is not excessively hard, like the cheese Manchego, Idiazabal, Ronkal,…
It is recommended to cut them in fine laminae, being able to be presented/displayed with the crust to recognize therefore the cheese that is being tasted, although this will not be eaten.
Cheeses like the Cabrales or the Pear tree, as well as other varieties of soft paste cheese will appear in tacos or blocks, in order that it can be served with the aid as chuchillo by each companion at table.
A special mention deserves the Cake of Casar, for its tasting will be adjusted previously to room temperature. With an end knife we will open the superior part of the cheese, with taken care of of which it is not broken, as if one was a cover and retiring it. In this way we will leave in the open the cream inner. Once finished the tasting we will return to cover the cheese with the cover and will conserve to room temperature.
At the time of mounting a cheese table it is recommended to mount locating the cheeses of smoother flavor in the outside, leaving the central zone for those of smoother and intense flavor, that will be tasted in the end. In this way, it will be obtained that a cheese does not cover the flavor of another one, preventing its correct tasting.
To indicate that to taste all the flavor of the cheese, this it must be adjusted previously to room temperature.
Normally, we accompanied the cheese with bread or some variety by salty cakes. Despite it is not necessary to forget that the cheese also can be accompanied by dry fruits or fresh fruit like the apple or grapes; which can help to add creativity us to our presentations; for example, in a cheese table elaborated with different varieties from Asturian cheeses, we can mount the different fine types on rodajas from apple, fruit very characteristic of this earth.
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