How to Build a Spanish Cheese Board (and What to Drink)

Which Spanish cheeses to combine, how much per person, the classic pairings (membrillo, almonds, honey) and the wines that work.

By The Spain at the Table team · Updated 27 September 2026

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A Spanish cheese board is simpler than a French one: fewer cheeses, a couple of classic partners, and good bread. Here’s the formula.

The formula: three cheeses, three milks

1. A sheep’s cheese: Manchego (curado or viejo).
2. A cow’s cheese: Mahón or Tetilla.
3. Something bold: Idiazábal (smoky) or Cabrales (blue).

How much

The classic partners

• Membrillo (quince paste): a thin slice on Manchego is the Spanish classic.
• Marcona almonds, toasted and salted.
• Honey with blue cheese or Torta del Casar.
• Picos or regañás (crunchy breadsticks and crackers) and good bread.
• Olives and a few slices of Ibérico ham if you’re going all in. → Iberico ham guide

Serving

1. Take cheeses out an hour before serving; cold cheese has no aroma.
2. Remove the Manchego rind, then cut thin triangles, the way Spanish bars serve it.
3. Arrange from mild to strong, clockwise.

What to drink

• Manchego: a Tempranillo from La Mancha, Valdepeñas or Rioja; or a dry fino sherry.
• Idiazábal: a Basque cider or a crisp white (Txakoli).
• Cabrales: a sweet Pedro Ximénez sherry.
• Mahón: a light red or a cold beer.

The shortcut

Or start with a single Manchego:

As a gift:

More: Manchego explained