Hey folks

Edrena brought me some Manchecho cheese, and I remembered that Quince
Paste is traditional with it. But we here at the cook-in don't know
how to serve it. Do you serve it smeared on the cheese, do you put a
little layer of it there, or do you serve them both with crackers?

What is your expert opinion? We have it out and ready to go....

Christine

Christine Dabney wrote:
> Hey folks
>
> Edrena brought me some Manchecho cheese, and I remembered that Quince
> Paste is traditional with it. But we here at the cook-in don't know
> how to serve it. Do you serve it smeared on the cheese, do you put a
> little layer of it there, or do you serve them both with crackers?
>
> What is your expert opinion? We have it out and ready to go....

We serve both in little cubes, with toothpicks and crackers available.

Serene
--
Spin the auto-sig generator, and she says:

"I never worry that all hell will break loose. My concern is
that only part of hell will break loose and be much harder to
detect." -- George Carlin

On Sat, 01 Sep 2007 19:55:52 -0600, Christine Dabney
> wrote:

>Hey folks
>
>Edrena brought me some Manchecho cheese, and I remembered that Quince
>Paste is traditional with it. But we here at the cook-in don't know
>how to serve it. Do you serve it smeared on the cheese, do you put a
>little layer of it there, or do you serve them both with crackers?
>
>What is your expert opinion? We have it out and ready to go....
>
Hell, I've never heard of either one so I had to google it.

http://www.gourmetsleuth.com/quincepastemembrillo.htm
A common presentation is to serve 1/4" thick slices of Manchego cheese
with a thin 1/8" slice of quince paste atop.

Picture of presentation and "recipe"
http://www.foodnetwork.com/food/reci..._17527,00.html

Who bought the cheese and how did you happen to have quince paste on
hand?


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Sat, 01 Sep 2007 23:25:56 -0700, sf wrote:

>On Sat, 01 Sep 2007 19:55:52 -0600, Christine Dabney
> wrote:

>>What is your expert opinion? We have it out and ready to go....

>Who bought the cheese and how did you happen to have quince paste on
>hand?
As I said above, Edrena brought the cheese...she bought it too.

And I remembered something today about quince paste being a typical
accompaniment to mancheco cheese, so we bought some of that today to
go with it.

Christine

sf wrote in :

> Who bought the cheese and how did you happen to have quince paste on
> hand?
>

Hell any proper pantry has quince paste. Doesn't yours? I keep mine next to
the cloudberry/bakeapple preserves.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Christine Dabney wrote:

> And I remembered something today about quince paste being a typical
> accompaniment to mancheco cheese, so we bought some of that today to
> go with it.
>
> Christine

I'm partial to sharp cheddar with guava paste slivers. Wonderful
combination!!

"hahabogus" > wrote in message
...
> sf wrote in :
>
>> Who bought the cheese and how did you happen to have quince paste on
>> hand?
>>
>
> Hell any proper pantry has quince paste. Doesn't yours? I keep mine next
> to
> the cloudberry/bakeapple preserves.
>
> --
>
Quince paste is readily available at Walmart grocery stores. The Manchego
(sp?) cheese is always available at Costco.
Easy as pie, even here in the sticks.
Dee Dee

Christine Dabney wrote:
>
> On Sat, 01 Sep 2007 23:25:56 -0700, sf wrote:
>
> >On Sat, 01 Sep 2007 19:55:52 -0600, Christine Dabney
> > wrote:
>
> >>What is your expert opinion? We have it out and ready to go....
>
> >Who bought the cheese and how did you happen to have quince paste on
> >hand?
> As I said above, Edrena brought the cheese...she bought it too.
>
> And I remembered something today about quince paste being a typical
> accompaniment to mancheco cheese, so we bought some of that today to
> go with it.
>
> Christine

A little late but:

http://www.gourmetsleuth.com/quincepastemembrillo.htm

Quince Paste (Membrillo)
Quince paste is sweet with a delightfully delicate floral
taste. A common
presentation is to serve 1/4" thick slices of Manchego cheese
with a thin 1/8"
slice of quince paste atop. The sweet fruit is a perfect
complement to the
pungent cheese.

On Sun, 02 Sep 2007 09:23:02 GMT, hahabogus > wrote:

>sf wrote in :
>
>> Who bought the cheese and how did you happen to have quince paste on
>> hand?
>>
>
>Hell any proper pantry has quince paste. Doesn't yours? I keep mine next to
>the cloudberry/bakeapple preserves.

Hell, I'd never heard of it or even dreamed it would exist before
Christine's post.... and I've never heard of of your preserves either.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Sun, 02 Sep 2007 13:20:25 -0700, sf wrote:

>On Sun, 02 Sep 2007 09:23:02 GMT, hahabogus > wrote:
>
>>sf wrote in :
>>
>>> Who bought the cheese and how did you happen to have quince paste on
>>> hand?
>>>
>>
>>Hell any proper pantry has quince paste. Doesn't yours? I keep mine next to
>>the cloudberry/bakeapple preserves.
>
>Hell, I'd never heard of it or even dreamed it would exist before
>Christine's post.... and I've never heard of of your preserves either.

Kay Hartman introduced me to this combination many years ago. It's
easy to see why it's a classic.

TammyM, wishing she'd stopped at a cheese shop in SF yesterday for
some manchego

On Mon, 03 Sep 2007 15:49:39 GMT, (TammyM) wrote:

>TammyM, wishing she'd stopped at a cheese shop in SF yesterday for
>some manchego

Oh, come on.... Sacramento isn't a vast wasteland anymore. I bet you
can get it locally!


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.