Assortment of cheeses
15 min
Suitable for vegetarians
Type of dish:
Dessert
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Cow's cheese
0.15 kg
Goat's cheese
0.15 kg
Idiazabal 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)
Energy
440.64
kcal
Carbohydrates
21.53
g
Proteins
18.54
g
Lipids
31.55
g
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.
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