Elizabethan Quince Cheese Recipe


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300 mins (prep 60, cooking 240)
5 ingredients
servings
I have had a bumper year for quince in 2011 and have decided to make various preserves and desserts with my amazing fruity haul ~ I shall be featuring them over the next few days. The first preserve I decided to make was a batch of Quince Cheese, called Membrillo in Spain and a firm favourite with me and my family. It always makes an appearance on my Christmas cheeseboard and by the time the New Year has started, it has all been devoured! Quince Cheese is not a cheese at all, but is closely related to jams and jellies, but with a firmer texture and is usually stored and served moulded, then cut into slices as an accompaniment to cheese and cold meats.

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