European Cheese Platter

Tasting Notes from the Curator

The European Cheese Platter is an ode to the continent’s rich cheese-making traditions. Each bite tells a story, beginning with the Valdeón, a Spanish blue cheese wrapped in sycamore leaves. Its robust and piquant flavor is a testament to the precise balancing act that blue cheese aficionados adore. Buenalba with Pimentón Curado brings a Spanish flair with its ivory, paprika-infused paste that offers a smoky, spicy tang that lingers delightfully. Manchego Semi Curado, a quintessential Spanish cheese, perfects the balance between firmness and a buttery, nutty aroma with a hint of apple. The French Brie Boîte captivates with its creamy, buttery delight that softens to perfection, bringing the subtle earthiness of its rind to bear. Helios Blueberry Jam serves as a perfect foil to these cheeses, with its sweet yet tart blueberry profile weaving a beautiful contrast. Finally, the crunchy, slightly bitter walnuts present a harmonious textural contrast, making for an exquisite tasting symphony.

Pairings & Suggestions

Choosing the perfect accompaniments enhances the rich flavors and textures of the European Cheese Platter:

• Fruits: Juicy figs and crisp grapes balance the creamy Brie Boîte and manchego’s nuttiness.
• Bread and Crackers: A fresh baguette or seeded crackers invite a delightful contrast with the soft Brie and Manchego.
• Nuts: Earth’s own stoic offering, walnuts serve to heighten the blue hues of Valdeón, while almonds add a subtle undertone that complements robust flavors.
• Condiments: Helios Blueberry Jam pairs seamlessly with Manchego, accentuating its nutty undertones, and serves as a lovely spread for the Buenalba’s piquant notes.
• Wine Suggestions: Opt for a crisp white like Sauvignon Blanc to play off the freshness of Brie, or dive into a robust red like Cabernet Sauvignon to match the boldness of Valdeón and Buenalba.

  The Artistry Behind Artisan Cheese-Making

The art of cheese-making in Europe is storied and unrivaled, capturing centuries of tradition and cultural identity. From the lush pastures of Normandy, where Brie has been cherished for generations, to the arid heartlands of La Mancha, where Manchego has been crafted for centuries, cheese is more than sustenance—it’s a declaration of regional pride and artisanal mastery. Each block of cheese tells a tale, whether crafted in the sprawling caves of Asturias, where moisture and time give rise to Valdeón’s signature blue veins, or in the workshops of Spain’s La Mancha, where Manchego is hand-molded to strict tradition. These cheeses wear their heritage with pride, echoing the rolling hills and pastoral fields of their origins while providing a palette that inspires gourmet chefs and home cooks alike. This platter not only brings together these remarkable traditions, but also invites you to become part of the story with every taste.

Storage Instructions

Cheeses should be stored between 34°F and 38°F in the refrigerator, avoiding the coldest areas. Wrap cheeses loosely in wax or cheese paper to allow them to breathe and prevent drying. Store different cheeses separately to avoid flavor mixing.