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The close gastronomic relationship between Catalan homes and our cheese has inspired us to talk about one of life’s great pleasures: pairing. A good cheese needs a good traveling companion, and the Mediterranean connection between the Balearic Islands and Catalonia offers us spectacular combinations.

If you are preparing a cheese board to surprise your guests, take note of these suggestions.

For Mahón-Menorca Semi-cured Cheese: Balance and freshness The semi-cured cheese, highly appreciated for its elastic texture and balanced flavor, has pleasant lactic and buttery notes, with a smooth finish.

• The ideal pairing: A young white wine from the Penedès DO or a fresh Macabeo. Its acidity will cleanse the palate and enhance the creaminess of the cheese without masking its flavor.

For Mahón-Menorca Cured Cheese: Intensity and character With a longer maturation, the cured cheese develops complex aromas of wood, leather, and nuts, with that slightly spicy touch so sought after by experts.

• The ideal pairing: Here we need body. A Crianza red wine from the Montsant DO (Catalonia) or a structured red from the Land of Menorca (Vi de la Terra Illa de Menorca). The wine’s tannins will embrace the saline intensity of the cheese.

An expert tip: Add a little fig jam or fresh grapes to your board. The sweet and salty contrast will elevate the experience squared!