
Quince paste: the Spanish classic that loves cheese
Quince paste, or membrillo, is made by cooking quince pulp with sugar until it sets into a firm, reddish paste with an intense aroma. It's one of Spain's most traditional sweets, a fixture in pantries for generations.
Its great partner is cheese —especially cured cheese and manchego— but it also shines on toast, with bread and on grazing boards.

