A memorable board does not need endless decoration. It needs well-chosen cheese, served properly, with accompaniments that create contrast without taking away identity. Spain offers sheep’s, goat’s and cow’s milk; fresh, pressed and blue styles; natural rinds and widely different maturation periods. That diversity makes a complete tasting possible with only three or four cheeses. The most useful principle is straightforward: the more delicate the cheese, the quieter its partner should be; the more mature, salty and intense it becomes, the more contrast it can accept. Taste each cheese alone before adding honey, fruit or wine. Only then can you decide whether it needs acidity, sweetness, crunch or simply a piece of excellent bread.