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The pairing of manchego cheese with quince paste (membrillo) is one of Spain's most celebrated and instinctive flavor combinations - the sharp, lightly salty sheep's milk character of the aged manchego finding perfect balance with the dense, sweet-tart quince paste. Served on toasted rustic bread, this combination is enjoyed throughout Spain as a morning snack, a quick lunch, or the cheese course at dinner. Manchego curado (aged at least 3 months) has the firm, slightly crumbly texture and complex herbaceous notes that develop as the sheep's milk matures, making it a very different experience from younger, milder versions. The combination of textures and flavors - sweet, salty, sharp, and fruity - makes this one of the great simple pleasures of Spanish cuisine.
Prep
5 min
Cook
5 min
Total
10 min
Servings
4 srv
Difficulty
Easy
Calories
290 kcal
For 4 serving(s)
Per serving
Slice the rustic bread and toast until golden and crisp on both sides.
Slice the manchego cheese into thin slices or break into irregular pieces.
Slice or cut the quince paste (membrillo) into thin rectangles.
Arrange the cheese on the toast, then place a slice of membrillo alongside or on top of the cheese.
Serve immediately, optionally with a small drizzle of honey or a few drops of good olive oil over the top.
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