I like just about everything that originates in Spain, be it passionate flamenco music, a glass of sublime ruby-hued tempranillo, or dark-eyed chestnut-haired señoritas. And tapas. I could easily live on tapas, accompanied by Spanish wine and Portuguese sherry, for the rest of my life. What a great idea tapas are! You order some rioja, or whatever you’re drinking at the time, and it arrives with a little plate of something sitting on the rim of the glass. Marinated olives, stewed chickpeas, salted almonds, maybe a square of tortilla española, the list goes on. I do have a favorite, though. It’s very easy and very tasty. All you need to make it is a wedge of Spanish manchego cheese and some dulce de membrillo (or just membrillo). 

Manchego is a fresh sheep’s-milk cheese found all over Spain and now all over the U.S. due to its popularity. It’s dry, slightly nutty and a bit saline, a little reminiscent of parmesan. Imported manchego is the best, look for cheeses aged 1-2 years.  

Dulce de membrillo may not be familiar to you. Quince, a small apple-like fruit, is peeled and cooked down with sugar and water into a reddish-brown sweet paste. It can be found tinned or in small plastic tubs in most well-stocked markets.

All you have to do is cut the dark rind off of the cheese, and then slice it into thin wedges. Arrange the wedges, in some creative pattern, on a plate. Next, remove the membrillo from its container and cut a small ½” square piece off of it. Thinly slice the square into tiles and place each tile onto the cheese at its wide end. Grab some red wine and proceed to eat. You will notice a complete flavor profile, salty and bitter from the cheese, sweet and sour from the membrillo. Your tongue should be very happy.