The rise of locavore cuisine has put artisanal, denomination‑of‑origin foods back at the center of the table. A good board is no mere appetizer: it’s a sensory journey around the Mediterranean basin, where every cheese, cured meat and garnish tells a story of climate, culture and tradition. Today, step by step, we’ll break down everything you need to create (or enjoy at Ziryab) an unforgettable combination.
Why choose Mediterranean cheeses and charcuterie?
The Mediterranean is home to more than 120 protected cheese varieties and a vast range of cured meats prepared with local spices, sea salt and mountain breezes. Choosing these ingredients means betting on certified quality, sustainability linked to small producers, and an extraordinary diversity of textures, aromas and nuances that run from gentle lactic notes to deep umami.
Mild intensity (young goat’s and cow’s milk)
- Fresh Garrotxa goat log (Catalonia)
- Flor de Guía semi‑cured (Gran Canaria)
- Mozzarella di Bufala Campana (Italy)
Medium intensity
- Manchego curado DOP (Castilla‑La Mancha)
- Pecorino Sardo semi‑cured (Sardinia)
- Smoked Idiazábal (Basque Country – Navarre)
High intensity
- Cabrales (Asturias)
- Raw‑milk Mahón “artesà” (Menorca)
- Roquefort (southern France)
For a coherent tasting journey, arrange the cheeses in a circle on the board, starting at 12 o’clock with the mildest and moving clockwise until you reach the robust blues. Between bites, a piece of artisan sourdough bread or a sip of sparkling water cleanses the palate and prevents overload.
Premium charcuterie that elevates the experience
At Ziryab we believe charcuterie should complement rather than overshadow the cheese. We select cuts cured in the Mediterranean region, matured to highlight natural spices and smoky nuances:
- Acorn‑fed Ibérico loin with sweet hazelnut notes.
- Bresaola della Valtellina cured in the Lombard Alps.
- Longaniza de Payés with freshly ground black pepper.
- Coppa di Parma aged 12 months.
Creative garnishes: fruit, nuts and truffled honeys
A well‑chosen spoonful unlocks hidden flavours or balances dairy fat:
- Strawberries macerated in balsamic alongside burrata.
- Fig jam that caresses aged Manchego.
- Chilled black grapes with blue cheese.
- Toasted Marcona almonds for Idiazábal.
- Truffle honey crowning Pecorino.
Ideal temperature and presentation
Cheeses release their full aroma between 18 °C and 22 °C, so take them out of the fridge 40 minutes beforehand. Fifteen minutes are enough for charcuterie to awaken its spices. Use separate knives (or wipe them between cuts) and slice hard cheeses into triangles, irregular cubes for blues and thin shavings for intense aged cheeses.
Artisan bread and Mediterranean crunch
Bring in whole‑grain breadsticks, regañás made with extra‑virgin olive oil, and rosemary focaccia. The crunchy cereal contrasts the creamy dairy and provides a neutral base that lifts primary flavours without competing.
Ziryab’s “Signature” board
In our venue the star is the Mediterranean Cheese Board (https://ziryab.es/es/tabla-quesos-mediterraneos). It brings together six cheeses from small dairies, four cuts of gourmet charcuterie and a flight of seasonal garnishes. Each month we rotate the selections so guests can enjoy a different journey.
In the April‑May rotation we serve truffled Gouda, Majorero DOP and a surprising sheep’s cheese aged in red wine from La Rioja. The charcuterie includes Ibizan sobrasada and coppa di Parma bathed in Marsala wine. Everything is presented on black slate: the dark background makes the arbequina olive oil shine as a connecting thread and lets the eyes anticipate the aromatic intensity.
Liquid harmonies for a total experience
Wine isn’t the only ideal partner. In our dining room we suggest:
- Craft Barcelona vermouth (red, with wormwood and bitter orange) for medium‑intensity cheeses and spiced charcuterie.
- Organic brut nature cava whose acidity cleanses the fat of aged cheeses.
- Young Garnacha‑Syrah red from Montsant, fresh red fruit to embrace smoky flavours and blues.
The Food and Agriculture Organization of the United Nations notes that the moderate combination of dairy, cereals and the antioxidants in wine forms part of a balanced diet characteristic of the region.
Conclusion: craftsmanship, balance and surprise
Designing the perfect board means recognising the story behind each product, respecting temperature and order, and pairing with drinks and garnishes that add (never subtract). With this guide you’ll elevate any gathering at home; if you prefer to leave the craft to us, visit and order our Signature Board: you’ll feel how the Mediterranean fits on a single slate.
At Ziryab we continue exploring the world of delicatessen products to turn every visit into a memorable experience; we are specialists in Tapas in Barcelona. We look forward to welcoming you in El Born to toast, nibble and discover new gastronomic gems together!