Spanish Cheeses with Quince Paste
The combination of quince paste (dulce membrillo) spread on a slice of sough
dough baguette topped with a good Spanish cheese is one of my favorites.
Placed thoughtfully on a nice plate or cheese board, served with toasted
almonds and a bowl of olives is almost all that is needed for an impromptu
party. As a general rule for shopping, I calculate two ounces of cheese per
person if I am not serving with a meal and one ounce per person if I am serving
with full meal.
Montcerda – A Catalan mountain cheese made in the Pyrenees with an ivory
colored interior and its rind painted black. Soft texture with a honest light taste.
Mahon Cow’s Milk Cheese – Mahon makes for a nice tapas cheese. Its flavor is
fresh and salty but sweet. The texture is supple and semi-soft with a nutty
aroma that goes will with sherry.
Manchego – An excellent sheep’s milk cheese from La Mancha. Manchego, is a
semi-firm cheese with a not-to-salty taste and creamy texture. Great paired
with Jamon Serrano or quince paste and is traditionally served on toasted bread
rubbed with garlic, tomato and drizzled with olive oil.
Tetilla – Made in a tear drop shape and produce in the Galicia region of Spain.
Tellia is rich, creamy and muy delicioso.
La Mancha Sheep’s Milk Cheese – Another superb cheese from La Mancha, this
sheep’s milk cheese is bone white in color and creamy like goat cheese but much
richer.
Red Wine Cured Goat Cheese (Drunken Goat) – A favorite on my table,
Drunken Goat, is a semi-soft goat cheese that is briefly cured in red wine giving
the rind a purple color.
The combination of quince paste (dulce membrillo) spread on a slice of sough
dough baguette topped with a good Spanish cheese is one of my favorites.
Placed thoughtfully on a nice plate or cheese board, served with toasted
almonds and a bowl of olives is almost all that is needed for an impromptu
party. As a general rule for shopping, I calculate two ounces of cheese per
person if I am not serving with a meal and one ounce per person if I am serving
with full meal.
Montcerda – A Catalan mountain cheese made in the Pyrenees with an ivory
colored interior and its rind painted black. Soft texture with a honest light taste.
Mahon Cow’s Milk Cheese – Mahon makes for a nice tapas cheese. Its flavor is
fresh and salty but sweet. The texture is supple and semi-soft with a nutty
aroma that goes will with sherry.
Manchego – An excellent sheep’s milk cheese from La Mancha. Manchego, is a
semi-firm cheese with a not-to-salty taste and creamy texture. Great paired
with Jamon Serrano or quince paste and is traditionally served on toasted bread
rubbed with garlic, tomato and drizzled with olive oil.
Tetilla – Made in a tear drop shape and produce in the Galicia region of Spain.
Tellia is rich, creamy and muy delicioso.
La Mancha Sheep’s Milk Cheese – Another superb cheese from La Mancha, this
sheep’s milk cheese is bone white in color and creamy like goat cheese but much
richer.
Red Wine Cured Goat Cheese (Drunken Goat) – A favorite on my table,
Drunken Goat, is a semi-soft goat cheese that is briefly cured in red wine giving
the rind a purple color.