Idiazabal Cheese with Quince Paste
A stunning Spanish cheese course pairing creamy, smoky Idiazabal with sweet-tart quince paste. Minimal prep, maximum elegance—perfect for entertaining.
- Total time
- 10 min
- Servings
- 4
- Calories
- 285
- Protein
- 16g
Ingredients
- 8 oz Idiazabal cheese, whole wheel or large block
- 5 oz quince paste (membrillo)
- 4 oz crusty bread or crackers
- 1 tablespoon honey
- 4 sprig fresh thyme or rosemary sprigs
- ¼ teaspoon fleur de sel or sea salt
Instructions
- 1
Remove the Idiazabal cheese from the refrigerator and place it on a cutting board—let it sit at room temperature for 5 minutes so the flavors open up.
- 2
Cut the quince paste into thin slices, about 1/4 inch thick, using a sharp knife dipped in warm water between cuts to prevent sticking.
- 3
Slice the Idiazabal cheese into wedges or thick slices, about 1/2 inch wide, arranging them on a serving plate.
- 4
Drizzle the honey over the cheese slices in a thin zigzag pattern, letting it pool slightly on the plate.
- 5
Arrange the quince paste slices next to the cheese, spacing them evenly around the plate for visual balance.
- 6
Scatter the fresh thyme or rosemary sprigs over the cheese and quince, then sprinkle the fleur de sel over the cheese only—not the quince.
- 7
Serve immediately with crusty bread or crackers on the side for guests to assemble bites of cheese, quince, and bread together.
Tools you’ll need
- cutting board
- sharp chef's knife
- serving plate (8–10 inches)
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