15 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature
Allergens
Eggs
Eggs
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cow's cheese 0.15 kg
Goat's cheese 0.15 kg
Quince jelly 0.125 kg
Walnut 0.05 kg
Corinto raisins 0.05 kg
Elaboration
  • Keep the goat cheese in the refrigerator until the moment of cutting.
  • Remove the aged cheeses from the fridge for at least 1 hour before serving. 

How to cut the cheese:

  • Idiazabal cheese:
    • These are usually cheeses that weight about 750 g. 
    • It can be cut into wedges depending on size 6 or 8, first cutting in half with a chef's knife or curved knife. 
    • From each wedge remove the rind from the edges keeping the rind of the circular segment and cut straight wedges of equal sizes, between 8 and 10 (1\2 cm thick).
  • Aged cow cheese: 
    • This cheese is usually 1, 5 kg and therefore cut into 10 or 12 wedges or portions. 
  • Goat cheese:
    • This is a creamy and soft cheese so it is preferable to cut with a cheese slicer.
    • For the presentation cut the goats cheese lengthwise (pieces of 1\2 circumference and 1\2 cm thick approximately). 

Cut the quince into pieces of approximately 12 x 3 cm.

PLATING UP

  • Arrange the wedges of different cheeses and add the quince, walnuts and corinto raisins.
Nutritional information (1 portion)
Fiber 1.97 g
Saturates 17.46 g
Monounsaturated fatty acids 7.49 g
Polyunsaturated fatty acids 4.76 g
Cholesterol 66.3 mg
Calcium 456.34 mg
Iron 0.78 mg
Zinc 1.58 mg
Vitamin A 317.6 ug
Vitamin C 0.0 g
Folic acid 23.7 ug
Salt (Sodium) 372.22 mg
Sugars 20.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.