Membrillo

This is also called 'fruit cheese' or 'quince cheese', and is a very special way to preserve quinces. A Hungarian friend of mine told me once that it was her favourite thing ever because of its fragrant flavour, grainy texture, beautiful sunrise hue and the way it went perfectly with the goat cheeses that she used to make back in Hungary. In Spain, membrillo is typically paired with a cheese called manchego but I find it goes well with a good feta, blue vein cheese or a brie.