PACK 3 Jams Ideal for Portuguese Cheeses – Flavors of Portugal – Christmas Gift

Practical Tips for Serving with Portuguese Cheeses

Creating a memorable cheese board with the PACK 3 Jams Ideal for Cheeses means combining tradition and technique. The goal is to enhance contrasts (sweet/salty, creamy/crunchy, fresh/toasted) while respecting the identity of each cheese. Plan for 70–90 g of cheese per person for tastings, or 150–180 g if it’s the centerpiece of the meal. Remove cheeses from the fridge 40–60 minutes before serving to fully release their aroma; keep the jams at room temperature for ideal texture. Use separate knives for each cheese and small spoons for each jam to avoid mixing flavors.

Cheese Board Assembly – Step by Step

1. Select 3 to 5 cheeses of different intensities and milk types (fresh, semi-cured, aged), prioritizing Portuguese PDO cheeses.
2. Arrange them clockwise from mildest to strongest. Place the meia.dúzia® tubes next to their suggested pairings.
3. Add neutral and crunchy elements: rustic wheat bread, thin cornbread slices, plain toast, whole-grain crackers.
4. Include seasonal fruits (pear, apple, grapes), nuts (walnut, almond, hazelnut), and a herbal touch (rosemary or thyme) for aroma.
5. Label each combination with small cards or tags. Keep fresh water and napkins at hand.

Detailed Pairings by Flavor

1) Bravo de Esmolfe Apple Extra Jam with Cinnamon

Profile: aromatic fruit, moderate sweetness, elegant acidity, and warm spice. A true “refiner” for creamy and salty cheeses.

• Serpa (PDO), sheep cured – medium slices. Serve on rye toast; add a thin line of jam and finish with a walnut piece. Balances creaminess and salt.
• São Jorge (PDO) 4–7 months, cow – thin shavings. Serve on multigrain bread; add a drop of jam and freshly ground black pepper. The apple’s acidity rounds the cheese’s intensity.
• Nisa (PDO), sheep semi-cured – thin rounds. Slightly toasted cornbread; a light brush of jam and a small mint leaf for freshness.
• Mini recipe: warm crostini – toast thin bread slices for 4 minutes, top with young cow cheese, and finish with Bravo de Esmolfe Apple & Cinnamon jam. Serve immediately.

2) Fig and Orange Extra Jam with Liqueur Wine

Profile: ripe fig, citrus notes, and a hint of wine. Best paired with cheeses that have structure and character for a luxurious contrast.

• Transmontano Goat Cheese (PDO) cured – thin slices. Sesame toasts; spread a fine stripe of jam and sprinkle with toasted sesame seeds for texture.
• Évora (PDO), sheep – cubes. Multigrain bread; a drop of jam and thin orange zest shavings. The fig’s sweetness softens the cheese’s spiciness.
• São Jorge (PDO) 12 months – thick shavings. Whole-grain crackers; light layer of jam and half a grape on top. Enhances nutty notes and depth.
• Fresh Cheese from Castelo Branco – halves. Add jam on top and drizzle with extra virgin olive oil. Light, creamy, and citrusy result.
• Mini recipe: baked winter figs – cut dried figs in half, fill with cured goat cheese, drizzle with jam, and bake for 6–8 min at 180°C.

3) Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Almond

Profile: classic pumpkin sweetness, orange freshness, aromatic honey, and a crunchy almond touch. The most traditional companion in Portuguese cheesemaking.

• Serra da Estrela (PDO) creamy cheese – serve by the spoon, inside the rind. Thin cornbread; small spoonful of jam per portion. The creamy-citrus contrast is absolutely classic.
• Azeitão (PDO) – halved and served by the spoon. Artisan wheat bread; drizzle of jam and chopped almonds. Highlights the lactic and velvety character.
• Beira Baixa Cottage Cheese (PDO) – individual quenelles. Whole-grain toasts; crown with jam and a light dusting of cinnamon. Lactic freshness + honey and orange = perfect harmony.
• Mini recipe: “quick fondue” – gently heat a portion of Serra da Estrela cheese, pour jam over it, and serve with cornbread sticks and walnuts.

Breads, Fruits, and Textures that Enhance the Pairing

• For creamy cheeses: thin cornbread slices and lightly toasted wheat bread.
• For aged and intense cheeses: multigrain bread and unscented whole-grain crackers.
• Fruits: grapes, Rocha pear, apple, orange segments in winter; berries in summer.
• Crunchy elements: walnuts, toasted almonds, hazelnuts; sesame or pumpkin seeds.

Tasting Order and Serving

1. Start with fresh cheeses and cottage cheese, using small amounts of jam.
2. Move on to semi-cured cheeses (Nisa, mid-aged São Jorge) with fruit-forward jams.
3. Finish with intense cured cheeses (Serra, Serpa, Transmontano Goat) and richer flavors (Fig & Wine; Pumpkin & Honey).
4. Cleanse the palate between tastings with water and pieces of plain bread.

Portuguese Wines to Elevate the Experience

• Full-bodied reds (Douro, Alentejo): perfect with Fig & Orange with Liqueur Wine and aged cheeses.
• Structured whites (Dão, Bucelas): pair beautifully with Bravo de Esmolfe Apple & Cinnamon and semi-cured cow cheeses.
• Fortified wines: Tawny Port with Fig & Wine; Bual Madeira with Pumpkin & Honey; Setúbal Moscatel with creamy cheeses.
• Portuguese sparkling wines: cleanse the palate and pair well across the entire board, especially with fresh cheeses and cottage cheese.

Presentation and Storage

Serve on a wooden or slate board with areas of color and varying heights (small bowls or ramekins). Use the meia.dúzia® tubes to draw fine lines of jam for an elegant look and hygienic service. Once opened, store jams tightly sealed in the fridge and consume ideally within 21 days. Allow cheeses to rest at room temperature before serving but refrigerate leftovers, properly wrapped.

“Unbeatable” Pairing Summary

• Serra da Estrela + Pumpkin & Orange with Honey, Cinnamon and Almond.
• Transmontano Goat + Fig & Orange with Liqueur Wine.
• Serpa or Azeitão + Bravo de Esmolfe Apple with Cinnamon.
• Beira Baixa Cottage Cheese + Pumpkin & Orange with Honey, topped with chopped almonds.

With these guidelines, each jam in the pack finds its perfect partner among Portugal’s finest cheeses, resulting in a balanced, elegant, and profoundly Portuguese cheese board — perfect for gifting and sharing during Christmas.

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Apple, sugar, cinnamon, citrus pectin, and lemon juice. Prepared with 55g of fruit per 100g of jam. Net weight: 75g.

Fig and Orange Extra Jam with Liqueur Wine

Fig, orange, sugar, port wine (contains sulfites), citrus pectin, and lemon juice. Allergens: contains sulfites. Prepared with 55g of fruit per 100g of jam. Net weight: 75g. Contains alcohol.

Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Almond

Pumpkin, sugar, orange, eucalyptus honey, almond, cinnamon, rosemary honey, citrus pectin, and lemon juice. Prepared with 55g of fruit per 100g of jam. Net weight: 75g. Allergens: contains almond.

Bravo de Esmolfe Apple Extra Jam with Cinnamon

Nutritional Information per 100g: energy value 161.0 kcal / 673.0 kJ; carbohydrates 40.0 g; of which sugars 39.3 g; fat 0.39 g; of which saturated 0.08 g; protein 0.27 g; salt 0.023 g.

Fig and Orange Extra Jam with Liqueur Wine

Nutritional Information per 100g: energy value 183.7 kcal / 767.5 kJ; carbohydrates 45.2 g; of which sugars 44.4 g; fat 0.26 g; of which saturated 0.05 g; protein 0.59 g; salt 0.021 g.

Pumpkin and Orange Jam with Rosemary and Eucalyptus Honey, Cinnamon and Almond

Nutritional Information per 100g: energy value 840 kJ / 201 kcal; fat 2.0 g; of which saturated fatty acids 0.2 g; carbohydrates 45.4 g; of which sugars 44.7 g; protein 1.1 g; salt 0.0 g.

The genuine character of the PACK 3 Jams Ideal for Cheeses is born from the origin of its ingredients, all linked to emblematic regions of Portugal and to products that have shaped the identity of our traditional confectionery. Each fruit, spice, and agricultural element carries a cultural and gastronomic heritage reflected in the authentic flavor of every jam, preserving Portuguese heritage and traditional know-how.

Bravo de Esmolfe Apple PDO

The Bravo de Esmolfe Apple (PDO) is a gem of Portuguese agriculture, cultivated mainly on the cool slopes of Beira Alta. Known for its intense aroma and perfect balance between acidity and sweetness, it stands out for its elongated shape and whitish skin with pinkish tones. Originating in the 18th century in the small village of Esmolfe, in Penalva do Castelo, it quickly spread throughout the region thanks to its exceptional quality. Today, it is one of the few apple varieties with Protected Designation of Origin status in Portugal, symbolizing the deep connection between land and the country’s fruit-growing tradition.

Honey Fig from Trás-os-Montes

Originating from the warm and mountainous regions of Trás-os-Montes, the “pingo de mel” (honey drop) fig owes its name to the natural nectar that drips from the fruit when it reaches perfect ripeness. Its pulp is dense and juicy, its skin thin and delicate, and its flavor intensely sweet. The dry climate and long hours of Trás-os-Montes sunshine create a natural sweetness and complex aromas, making it an essential ingredient in Portuguese artisanal confectionery and a frequent presence on Christmas tables in the north of the country.

Algarve Orange PGI

The Algarve Orange, certified with Protected Geographical Indication, is one of the most iconic fruits of southern Portugal. The region’s abundant sunshine and Mediterranean microclimate give it exceptional sweetness, balanced acidity, and a vibrant citrus aroma. Its firm peel and juicy pulp reflect the fertile land and the Algarve’s rich agricultural tradition. Used in artisanal jams, this orange adds freshness and brightness, creating the perfect balance with richer flavors such as fig, honey, and fortified wine.

Pumpkin

Introduced to Europe through the Portuguese Discoveries, pumpkin quickly became a staple of Portuguese kitchens. It is one of the most common ingredients in convent confectionery, valued for its vibrant color and creamy texture. Rich in beta-carotene and naturally sweet, pumpkin is slowly cooked to release its smooth and comforting aromas. In jams, it serves as the perfect base for spices like cinnamon and pairs beautifully with honey and nuts, recreating the cozy taste of traditional recipes.

Almonds from Trás-os-Montes

The almond trees of Trás-os-Montes bloom between February and March, painting the hillsides in shades of white and pink — a spectacle that heralds spring. Almonds from this region are known for their crunchy texture and slightly sweet flavor. Cultivated in stony, low-humidity soils, they develop an intense and natural aromatic profile. Beyond being a symbol of traditional confectionery, they represent the continuity of ancestral agricultural practices and enrich jams with toasted notes and a delicately crunchy texture.

Rosemary and Eucalyptus Honey

Produced from wild Portuguese flora, rosemary and eucalyptus honey stand out for their purity and aromatic richness. The former has soft floral notes, while the latter is more intense and balsamic. Both are the result of traditional, sustainable beekeeping practiced for generations in Portugal. Honey adds body, shine, and depth to jams, enhancing the natural fruit flavor and offering a fragrance that evokes the rural Portuguese landscape.

Port Wine – Douro Valley

Produced on the steep slopes of the Douro Valley, Port Wine is one of Portugal’s most recognized treasures. This fortified wine results from a combination of native grape varieties, a demanding climate, and slow aging in wooden casks. It presents a complex aroma with notes of dried fruit, chocolate, and spices. In jams, Port Wine adds elegance and depth, giving the flavor a sophisticated dimension that pairs perfectly with aged and full-bodied cheeses.

Cinnamon

Cinnamon arrived in Portugal in the 15th and 16th centuries, brought by Portuguese navigators from the distant spice routes of the East. Since then, it has become indispensable in national pastry and confectionery. Its warm, sweet, and slightly spicy aroma brings comfort and familiarity, evoking traditional desserts and memories of Portuguese home kitchens. When combined with Bravo de Esmolfe Apple, it transforms each jam into an invitation to comfort, flavor, and tradition.

Each of these ingredients carries a story that spans centuries and reflects the richness of the Portuguese land. Together, they give rise to jams that preserve the best of artisanal tradition and turn the simple act of tasting cheese and jam into a true journey through the flavors and landscapes of Portugal.