Membrillo and Sheep's-Milk Cheese

 

Membrillo is a firm jelly made of quinces. In Spain, it is highly appreciated for its affinity to cheese, especially Manchego, one of the most famous sheep's-milk cheeses. Though it is possible to make your own membrillo, I don't give a recipe here because so much good artisanal membrillo is now available in good cheese shops or specialty shops. French quince paste (pâte de coing) can be substituted, or try the fruit pastes from Mexico, called ate, made from guava, mango, or cactus fruit.

Membrillo can be sliced and served with thin slices of cheese on a plate. I also like to serve a large wedge of membrillo surrounded by an assortment of sheep'smilk cheeses, both Spanish and Italian, or firm goat cheeses or fresh mozzarella.

 

• from:
  A Platter of Figs and Other Recipes
• by David Tanis
• Artisan 2008
• 294 pages; Hardback; $35.00(US) $39.95(CAN)
• ISBN-10: 1579653464
• ISBN-13: 987-1-57965-346-0
• Recipe reprinted by permission.

Buy A Platter of Figs and Other Recipes

 

A Platter of Figs and Other Recipes

• Menu

  • Tapas Party

• Recipes

  • Octopus Salad with Pickled Onions and Pimentón
  • Potato and Salt Cod Tortilla
  • Sea Scallops ala Plancha
  • Black Paella with Squid and Shrimp
  • Membrillo and Sheep's-Milk Cheese

 

More About Tapas

 

Cookbook Profile Archive

 

---

---

 

This page created December 2008

---

The Global Gourmet^®
Main Page

 

Memorial Day Recipes

Tweet  

 

Search this site:

Advanced Search
Recent Searches

---

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals

 
 
.

Copyright © 1994-2012,
Forkmedia LLC

 

---