Assortment of cheeses

• 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.