Tronchón

Tronchón cheese with quince paste and walnuts (Tronchón con membrillo)

Tronchón is a sheep's milk cheese from the Maestrazgo region of Aragón, Spain, with a firm yet creamy texture and a tangy, slightly piquant flavor. The classic Spanish pairing is mild quince paste (membrillo) and toasted walnuts, which balance the cheese's sharpness with sweet crunch.

Prep

10 min

Cook

5 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) Tronchón cheese, rind trimmed, cut into thick wedges or cubes; bring to room temperature 30 minutes before serving
• •200 g (7 oz) quince paste (membrillo), cut into cubes or thin slices
• •80 g (1 cup) walnut halves, raw, shelled
• •15 ml (1 tbsp) extra-virgin olive oil, Arbequina or other Spanish variety if available
• •1 pinch flaky sea salt, optional
• •4 slices rustic bread, pan rústico or country loaf, lightly toasted

Steps

1. 1 Remove the Tronchón from the refrigerator 30 minutes before serving so the buttery interior softens and the flavor opens up. Trim any wax or hard rind, then cut the cheese into thick wedges or bite-sized cubes.
2. 2 Place the walnuts in a small dry skillet over medium heat. Toast, shaking the pan frequently, for 3-5 minutes until fragrant and just starting to darken at the edges. Watch closely; they burn quickly. Transfer to a plate to cool.
3. 3 Cut the quince paste into cubes roughly the same size as the cheese, or slice thinly if you prefer easier spreading.
4. 4 Lightly toast the bread slices on a grill pan or under the broiler for about 1 minute per side until golden and crisp.
5. 5 Arrange the cheese and quince paste on a wooden board or plate, scatter the toasted walnuts over the top, and drizzle with the olive oil. Finish with a small pinch of flaky salt.
6. 6 Serve immediately with the toasted bread on the side. Eat small bites combining cheese, a sliver of membrillo, and a walnut half for the traditional balance of savory, sweet, and buttery.