Guava Cheese


Preparation info

  • Difficulty


  • Makes



Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

My dear friend Gerard Ramsawak makes the best guava cheese I’ve ever had. Although guava cheese is often cut into squares, I follow Gerard’s example and cut it into long rectangles, like gold bars, that can be sliced easily. I often include guava cheese on a cheese tray for a tropical touch that works well with any of the cheese that might normally be paired with quince paste.


  • 1 pound fresh guavas, stemmed and peeled, or 16 ounces frozen guava pulp, defrosted
  • 2 cups sugar
  • teaspoon ground cinnamon
  • cup confectioners’ sugar (optional)


  1. Grease an 8-inch square baking dish and dust with sugar. Set aside.
  2. If using fresh guava, mash the flesh to a pulp. Rub the pulp through a fine-mesh sieve, discarding all the seeds.
  3. Pour the strained pulp into a saucepan with the sugar and bring to a boil. Reduce the heat and add the cinnamon. Simmer, stirring occasionally, until the mixture begins to pull away from the sides of the pan.
  4. Pour the guava mixture into the prepared pan and allow it to cool completely, at room temperature or in the refrigerator. Once cool, turn out of the pan onto a flat surface and slice in half horizontally, then cut both halves lengthwise and again crosswise. You should have eight pieces.
  5. Dredge each bar with confectioners’ sugar, if desired. Store in a tightly sealed container in the refrigerator for up to 2 weeks. Serve with bread, crackers, and cheese.