Membrillo—also known as quince paste—has been cherished across the Mediterranean for centuries. Long before refrigeration, it emerged as a smart and delicious way to preserve a fruit that is difficult to enjoy raw. Quinces are high in pectin and naturally astringent, but when cooked down with sweetener, they transform into a silky, fragrant paste that keeps beautifully through the winter months. This practical origin, born of necessity and seasonal abundance, eventually became a beloved culinary tradition—one that still graces cheese boards and holiday tables today.
How We Make Membrillo at Frog Hollow Farm
At Frog Hollow Farm, we honor the traditional slow-cooking methods that bring out the best in this fruit. We begin by washing our fall quinces thoroughly, removing the seeds, and peeling only about half of them—keeping some peel on enriches the color and boosts the natural pectin content. The fruit is simmered with water and Meyer lemon juice until it becomes very soft. Once tender, the flesh is scooped out and pureed with a bit of its own cooking liquid, creating a vibrant, aromatic base.
This puree is then gently cooked with organic cane sugar in a wide, heavy-bottomed pot. Over several hours of slow stirring and low heat, the mixture thickens, the flavors deepen, and the quince takes on its signature rosy pink hue. When it reaches the perfect consistency, we spread the paste onto pans and let it cure for 2 to 3 weeks in a cool, dark place. This quiet, patient curing time is essential, allowing the membrillo to firm, dry slightly, and develop the smooth, sliceable texture that makes it truly exceptional. The result is a fruit preserve worthy of any gourmet food gift collection.
The Perfect Pair: Our Membrillo & Cheese Box
For as long as membrillo has existed, sheep’s milk cheese has been its most adored companion. Sheep’s milk naturally has a gentle sweetness and richness that harmonizes with fall fruits like apples, pears, and quince. When assembling our beloved Frog Hollow Membrillo & Cheese Box, we tasted our way through numerous California-made sheep’s milk cheeses, searching for one that would highlight the fruit-forward brightness of our membrillo without overshadowing it.
We ultimately chose Cypress Grove’s Lamb Chopper, a mellow sheep’s milk cheese from Northern California that is nutty and subtly sweet. Its smooth, approachable flavor lets the quince paste shine while adding a savory counterpoint that enhances each bite. Paired together, the two create a balanced, elegant combination that nods to the centuries-old tradition of enjoying sheep’s milk cheese with quince. This box serves as a great cheese and fruit gift set for the holidays, or any occasion!
How Chef Mario Enjoys This Duo
Chef Mario loves the versatility of membrillo and Lamb Chopper, and he encourages enjoying them in whatever way feels inviting. As a starter before a meal, membrillo brings a bright, aromatic note to a charcuterie board alongside seasonal fruits, nuts, and perhaps a few slices of cured meats. As a simple afternoon snack, a small slice of quince paste paired with cheese offers a satisfying contrast that serves a mid-day energy booster. It even shines as a dessert, where its natural sweetness can take the place of something heavier. And for something playful and unexpected, Chef Mario recommends tucking a thin layer of membrillo into a grilled cheese sandwich made with Lamb Chopper; it melts beautifully and creates a sweet-savory combination that feels comforting and special.
Membrillo is assertive and wonderfully fruity, so the key is to enjoy it in thin slices—more of a highlight than a main course. When paired thoughtfully, it adds brightness, depth, and a touch of history to any plate.