When is a cheese not a cheese? When its Membrillo

1st December 2016 Recipes

If you have made quince jelly people then why don’t you try your hand at making Membrillo, this is a delicious quince fruit cheese that is really popular in Spain where it is paired with their famous sheep’s milk cheese Manchego. And once you have tried Membrillo with Manchego, you probably won’t go back to making quince jelly again!

Membrillo is described as a fruit cheese but it is actually a solid, sliceable preserve and the quince with its beautiful scent and delicate texture, make the most famous one of all. It is easy to make and can be potted in moulds to turn out, slice and enjoy as the perfect accompaniment to cheese.

As you know we love to make the most of the ingredients that we have to hand and decided to give Membrillo a little twist by making it with a glut of crab apples from our garden instead of the more traditional quince. We are delighted with the result and we have been serving it in Seasons with pickled figs, Bea’s gluten free oatcakes and fabulous Arran Brie, Brenda’s Eildon Blue and crumbly Kelsae Cheese from Scotland!

If you have a glut of crab apples to use up like we had, we really hope that you enjoy our version of Membrillo but of course you can keep things really authentic by using the same recipe but with quince instead.

Crab Apple Membrillo

– Crab apples, barely covered with water.
– Boil to a pulp then pass through a sieve.
– You will be left with a thick crab apple paste.
– Weigh the paste.
– Place the paste and an equal amount of sugar in a pan with a splash of cider vinegar.
– Bring to the boil, reduce to a simmer.
– Stir occasionally until really thick and glossy, the colour will change slightly.
– Test the set on a cool plate.
– It should be thick and able to cut with a knife. If not continue to cook down.
– Line a rectangular container with grease proof paper and pour in the thick paste to cool and set.
– Ready to eat when cool but best left in a cool place for a few weeks.
Keeps for months.