Grapes with Cured Goat Cheese, Cured Sheep Cheese, and Honeycomb

The simplicity only Alentejo can provide

Some appetizers don't need a recipe — they need good ingredients. This combination of sweet and fragrant grapes with two characterful Alentejo cheeses and a drizzle of rosemary honey with honeycomb proves that the region's cuisine can be both simple and sophisticated.

The cured "atabafado" goat cheese, cured in a closed environment using a traditional technique that gives it a firm texture and an intense, slightly spicy flavor, pairs perfectly with the buttery smoothness of the cured sheep cheese. The rosemary honey with honeycomb from Serra de Portel brings everything together with a floral and fragrant sweetness that makes this appetizer truly special.

Ingredients (for 4 people)

• 200 g fresh grapes (red or white, or both)
• 1 Medium Cured Atabafado Goat Cheese (230 g)
• 180 g Cured Sheep Cheese, in pieces
• 2 to 3 tablespoons Rosemary Honey with Honeycomb from Serra de Portel
• Drizzle of Galega extra virgin olive oil
• Toasted walnuts or almonds (optional)
• Freshly ground black pepper

Preparation

1. Remove the cheeses from the refrigerator 20 minutes before serving so they reach room temperature and release their full aroma.
2. Wash and dry the grapes. Leave them in small bunches for a more attractive presentation.
3. Arrange the two cheeses on a wooden board or platter.
4. Place the grape bunches around the cheeses.
5. Drizzle generously with the rosemary honey with honeycomb — let the honeycomb rest directly on the goat cheese.
6. Add a drizzle of Galega olive oil and toasted walnuts or almonds if desired.
7. Finish with freshly ground black pepper and serve with toasted Alentejo bread.

Notes and suggestions

Atabafado goat cheese is one of Alentejo's most unique cheeses. The "atabafar" technique involves curing the cheese in a closed, humid environment, which slows down rind formation and results in a cheese with a firmer texture and a more concentrated and intense flavor than fresh goat cheese. With the rosemary honey with honeycomb from Serra de Portel, the combination is simply irresistible.

For a more complete version, add some slices of "porco preto" (Iberian black pork) ham and transform this appetizer into a complete Alentejo platter.

"In Alentejo, the table is always an invitation — and cheeses are always the best excuse to stay."