The Perfect Cheese Pairings For Membrillo

Membrillo, or quince paste, is a sweet, thick, sliceable firm paste made from quince. It is a common confection in several countries and is especially popular in Spain, where it is traditionally paired with Manchego cheese. Other cheeses that go well with membrillo include Parmigiano Reggiano, sharp cheddar, aged Comte, Tomme de Brebis, Brie or Camembert, Brillat Savarin, chevre, feta, and halloumi.

Membrillo is a sweet, thick, sliceable firm paste made from quince

Membrillo, also known as quince paste or quince cheese, is a sweet, thick, sliceable firm paste made from quince. It originated in Spain and is especially popular during the Christmas holidays. It is typically served at room temperature, sliced or cubed, and paired with hard and semi-hard cheeses, crackers, or bread.

Membrillo is made by cooking quince, a hard fruit that looks like a cross between an apple and a pear, until it becomes a thick, sliceable paste. The quince fruit has a unique and wonderful aroma and flavour, described as sweetly floral, with a highly aromatic fragrance almost like wild English roses. The process of making membrillo involves cooking the quince, pureeing it, and then letting it set, resulting in a firm, sliceable paste.

When creating a cheese board to pair with membrillo, it is recommended to include a variety of textures and flavours, such as some hard and some soft cheeses. Traditional pairings with membrillo include Manchego, a mild, slightly nutty Spanish cheese, as well as other aged, hard cheeses. Other suggested cheeses to pair with membrillo include Parmigiano Reggiano, sharp cheddar, aged Comte, Tomme de Brebis, Brie or Camembert, Brillat Savarin, Chevre (goat cheese), Feta, and Grilled or Fried Halloumi.

In addition to being served with cheese, crackers, or bread, membrillo has a variety of other uses. It can be served as an appetizer or dessert, eaten plain as a sweet confection, commonly rolled in sugar, or served with meats. It is also used to stuff pastries and spread in cakes or tarts. In Spain, Uruguay, Argentina, Mexico, Chile, and Ecuador, membrillo is cooked into a reddish gelatin-like block or firm paste known as dulce de membrillo, which is often paired with cheese or used in pastries.

Membrillo is especially popular in Spain during the Christmas holidays

Membrillo, also known as quince paste or cheese, is a sweet, thick, sliceable firm paste made from quince that originated in Spain and is especially popular during the Christmas holidays. The quince fruit has been prized since ancient times, with records of its consumption dating back to ancient scripture and Roman cookbooks. Today, it is considered the national snack of Spain when paired with Manchego, a mild, nutty Spanish sheep's milk cheese.

Membrillo is traditionally served at room temperature, sliced or cubed, as an appetizer or dessert. It is often paired with hard and semi-hard cheeses, such as Manchego, but also goes well with other aged, hard cheeses. It is commonly served as part of a cheese and charcuterie board, accompanied by crackers or bread.

In addition to being a popular snack, membrillo is also used in various dishes. It can be used as a filling for tarts and pastries or as a glaze for meats. In Spain, it is often cooked into a reddish gelatin-like block or firm reddish paste known as dulce de membrillo. This confection is also popular in other countries, including Portugal, Brazil, France, Mexico, Argentina, and Uruguay, where it is made with different ingredients such as guavas, squashes, apricots, and figs.

Membrillo is typically sold in squares and can be served in a variety of ways. It can be spread on toast or sandwiches, served with breakfast, eaten plain as a sweet confection (sometimes rolled in sugar), or used in cooking. The versatility of membrillo, along with its unique and wonderful flavour and aroma, makes it a popular choice during the Christmas holidays in Spain and other countries around the world.

Membrillo is commonly served with hard and semi-hard cheeses like Manchego

Membrillo, also known as quince paste or quince cheese, is a sweet, thick, sliceable firm paste made from quince. It originated in Spain and is commonly served with hard and semi-hard cheeses like Manchego. The pairing of Membrillo and Manchego is considered classic and traditional. Membrillo is also served with other hard cheeses such as Parmigiano Reggiano, aged Comte, and Tomme de Brebis.

Manchego is a mild, Spanish cheese with a slightly nutty flavour. It is the original quince pairing and is considered inseparable from membrillo in Spain. Membrillo is typically served at room temperature, sliced or cubed, and paired with hard and semi-hard cheeses, crackers, or bread. It is often served as an appetizer or dessert and is also used in various dishes, such as a filling for tarts and pastries or as a glaze for meats.

In addition to Manchego, membrillo can be paired with a variety of other cheeses. Some people like to pair it with sharp cheddar, while others suggest dry and salty cheeses such as Piave, Montasio, or Ossau Iraty. Membrillo can also be enjoyed with soft cheeses such as Brie or Camembert, Brillat Savarin, Chevre (goat cheese), Feta, or Halloumi. When creating a cheese board, it is recommended to include a variety of textures and flavours, mixing some hard and soft cheeses.

Membrillo has a long history, dating back to ancient times. The recipe is thought to have Roman origins, with early versions stewing quince with honey instead of sugar. Over time, it has become a popular confection in many countries, known by various names such as "dulce de membrillo" in Spain, "marmelada" in Portugal, and "pâte de coing" in France.

Membrillo can be used as an ingredient in various dishes, such as a filling for tarts and pastries

Membrillo, also known as quince paste or quince cheese, is a versatile ingredient that can be used in a variety of dishes beyond a cheese platter. Its thick, sliceable, and spreadable texture makes it an ideal filling for tarts and pastries. Here are some ways you can incorporate membrillo into your baking:

Tarts

For a simple yet elegant dessert, consider making a membrillo tart. The process is similar to making a lemon tart, but instead of lemon curd, you will use membrillo as the filling. Start by making a sweet shortcrust pastry for the base, then fill it with membrillo and bake until set. You can also add a layer of creamy cheese, such as Brie or Camembert, beneath the membrillo for an extra indulgent touch.

Pastries

Membrillo is also excellent as a filling for pastries. Try making hand pies by cutting out circles of puff pastry, adding a spoonful of membrillo (and perhaps some crumbled cheese) to one half, then folding over and sealing the edges. Bake until golden, and you'll have delicious membrillo turnovers. You can also use membrillo as a filling for filled cookies, such as linzer cookies or thumbprint cookies.

Cake Glaze

In addition to using membrillo as a filling, you can also incorporate it into your cakes as a glaze. Simply warm some membrillo in a saucepan with a little water or lemon juice to thin it out, then brush it over the top of your cake for a glossy finish. This works especially well with plain cakes, such as pound cake or sponge cake, as the membrillo adds a touch of sweetness and a beautiful ruby colour.

Creative Combinations

When pairing membrillo with cheese in your baked goods, consider some of the classic combinations used in other applications. For example, you could make a tart with a layer of Manchego cheese and membrillo, or create little pastry pockets filled with Brie and membrillo. For a more savoury option, try combining membrillo with a sharp cheddar—perhaps in a savoury tart or as a filling for stuffed mushrooms.

Membrillo can also be served with meats or eaten as a sweet confection

Membrillo, or quince paste, is a sweet, thick, sliceable firm paste made from quince. It is incredibly versatile and can be served with meats or eaten as a sweet confection.

When served with meats, membrillo can be used as a glaze. It can also be cut into small squares and dehydrated in the oven to make a sweet confection. These squares can be rolled in sugar to be eaten as candy.

Membrillo is also commonly served with cheese. In Spain, it is traditionally served with Manchego, a mild, slightly nutty Spanish cheese. It is also often served with bread and crackers. Other cheeses that pair well with membrillo include:

• Parmigiano Reggiano
• Sharp Cheddar
• Comte
• Tomme de Brebis
• Brie or Camembert
• Brillat Savarin
• Chevre (goat cheese)
• Feta
• Grilled or Fried Halloumi

Frequently asked questions