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Recipe Detail Page
Sheep’s Milk Cheese Plate
Summer 2019
Sheep’s milk cheeses are plentiful on the islands of the Mediterranean and there is an abundance of choice for your cheese plate. Choose two types, perhaps one that is young and fresh and the other a cheese with age. Garnish the cheese plate with Spiced Almonds (recipe follows) and Fresh Fig Chutney (recipe follws) and serve either alongside the tortilla or as its own course.
Some great Spanish sheep’s milk cheeses to choose from are Zamorano, Manchego, Mahon, Idiazabal and Roncal. If you can’t find these Spanish cheeses, here are a few from neighbouring France and Italy. From France: Ossau-Iraty, Fleur du Maquis and Tomme Corse. From Italy: Pecorino Romano, Crotonese and Fiore Sardo.
Other garnishes: quince paste, dried dates or apricots, roasted nuts, fresh ripe fruit and orange marmalade.
Spiced Almonds
Did you know Spain is the world’s second largest almond grower (after the U.S.)? Adding these smoky nuts as a garnish gives a nice bit of crunch to your cheese plate.
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) sherry vinegar or white-wine vinegar
⅓ cup (80 mL) brown sugar
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) salt
Freshly ground black pepper to taste
2 cups (500 mL) whole raw almonds
1 Heat oven to 325°F (160°C).
2 In a large nonstick pan, heat olive oil, vinegar, brown sugar, paprika, salt and pepper over low heat until the sugar has melted. Add almonds and stir to coat for about 2 minutes.
3 Place in a single layer on a parchment-lined baking sheet and bake on middle rack for 8 to 10 minutes until toasted. Do not let burn. Allow to cool completely before serving.
Makes 2 cups (500 mL)
Fresh Fig Chutney
This is a fresh, quick chutney and not like the syrupy-sweet versions sometimes found on store shelves. It adds a zippy agrodolce (sour/ sweet) complement to the cheeses. It’s best made the day before to allow the flavours to combine and mellow.
1 tbsp (15 mL) olive oil
1 cup (250 mL) finely diced shallots
½ cup (125 mL) finely diced plum tomatoes
⅛ tsp (0.5 mL) ground cinnamon
⅛ tsp (0.5 mL) fennel seeds
2 cardamom pods (optional)
2 whole cloves (optional)
2 cups (500 mL) coarsely diced fresh black figs
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) red wine vinegar
1 tsp (5 mL) grated orange zest
3 tbsp (45 mL) orange juice
¼ tsp (1 mL) salt
¼ cup (60 mL) water
1 In a medium saucepan, heat oil over medium -low heat. Add shallots and cook until translucent, about 8 minutes. Do not brown. Add tomato and continue cooking for 3 minutes.
2 Stir in cinnamon, fennel, cardamom and cloves. Add figs, brown sugar, vinegar, orange zest and juice, salt and ¼ cup (60 mL) water. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Simmer another 5 minutes with no lid to allow to reduce slightly. Allow to cool completely and remove cardamom and cloves before serving.
Makes 2 cups (500 mL)
