QUESO MANCHEGO CON MEMBRILLO (Spanish sheep’s milk cheese with quince paste)
“Membrillo is a firm jelly made of quinces. In Spain, it is highly appreciated for its affinity to cheese, especially Manchego, one of the most famous sheep’s milk cheeses. French quince paste (pate de coing) can be substituted, or try the fruit pastes from Mexico, called ate, made from guava, mango, or cactus fruit.” David Tanis, A Platter of Figs
Slice the membrillo and serve it with thin slices of Manchego on a plate. It can also be served with an assortment of sheep’s milk cheeses, both Spanish and Italian, or firm goat cheeses, or fresh mozzarella. Paprika-spiced marcona almonds are a nice accompaniment. The crisps pictured above are tortas de aceite from Ines Rosales.