Manchego con Membrillo
The classic Spanish pairing
Aged manchego cut in thin triangular wedges, served with quince paste (membrillo), marcona almonds, and picos camperos. Membrillo is available at any specialty store or online — it's the traditional Spanish companion to manchego. The sweet-salty contrast is why this pairing has survived centuries. You buy the membrillo; Iberico Club provides the rest.
Ingredients
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand made picos camperos in a wood fired oven. 6 bags.
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
Preparation
- Bring manchego to room temperature — at least 30 minutes. Cut into thin triangular wedges.
- Slice membrillo (quince paste) into thin rectangles roughly the same size as the cheese wedges.
- Arrange cheese and membrillo alternating on a board. Scatter marcona almonds in clusters.
- Add picos camperos for crunch. Drizzle a corner of the board with EVOO for dipping.
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