Combined cheese, Iberian cold meat and pâté board

We bring you the best tips to prepare spectacular appetiser boards, pairing them to perfection.


4 December 2019


Tabla combinada de quesos, ibéricos y paté


- You will need a strong cheese such as Cheddar, Gouda or Pecorino.
A semi one such as Edam or Manchego.
A softer one such as Brie, Camembert, or goat cheese.
A blue one such as Gorgonzola or Roquefort.


To serve, you can combine bread of different sizes and textures, such as crackers or sticks. You can also risk mixing it with flavoured bread such as olive bread.


Serve the cold meat with nuts such as almonds, peanuts or pistachios.


Harmonising a mild cheese, cold meat and pâté board with barrel-fermented white wines, or even with a glass of very, very cold Muscatel wine can be great fun. Serving an appetiser with half a gin tonic with lots of ice isn’t that bizarre either. But you must always bear in mind that a sweet wine such as Pedro Ximenez from western Andalusia goes best with blue cheese, and a classical Reserva red wine for Manchego cheeses.