Manchego with Membrillo

Queso Manchego con membrillo

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Little preparation is involved in this tapa but the combination of Spain’s most famous cheese and a paste made from quinces is worth mentioning. A hunk of good bread, a few slices of Manchego and slivers of sweet, fruity membrillo is a perfect combination, especially when accompanied by a glass of nutty, dry oloroso sherry.



Traditionally Manchego is served in triangles. Each triangle should be the shape of an eighth of the entire cheese and each slice no more than 5mm thick. Keep the rind on. For the membrillo, slice in wedges 5cm long, 1cm wide and 5mm thick. Place the membrillo in the middle of each triangle of Manchego (see