Membrillo is Spanish for quince and preserves made from quince are also often given the same name. Quince paste has been a traditional Spanish delicacy for centuries, often eaten as after meal treats with delicious Spanish cheeses like Manchego, Mahon and Romero.
The quince is naturally high in pectin and therefore can be made into a rather thick paste with little to no artificial additives. The sweet, slightly tart taste is nicely complimented by the mild, salty and creamy flavour of cheeses. Pair with almost any that you choose, commonly though you will find it on a cheese board with a white mould or semi-hard. Quince paste can also be used in the baking of bread and pastries.