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By David Tanis

Published 2008

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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