Make An Unforgettable Grilled Cheese With This Sweet Spanish Ingredient

Two slices of bread layered with your cheese of choice, cooked to buttery golden, melty perfection — the grilled cheese is a near-perfect vehicle for a multitude of ingredients. Whether it features a hefty portion of bright and tangy kimchi, a ripe summertime tomato, or a gourmet Parmesan crust, it can be gleefully eaten as is or dunked in a piping hot bowl of tomato soup. Jams, jellies, and preserves also make for a fantastic grilled cheese component, providing a sweet-and-salty tang while cutting through the richness of the cheese itself. While fig and raspberry preserves are the more popular fruit spreads seen on a grilled cheese sandwich, another jam that should be on your radar is the all-mighty membrillo.

Membrillo, the Spanish term for quince paste, is a gelatin made from quince fruit that's cooked down with lemon juice and sugar. It's typically laid out on a sheet pan or tray to set before being cut into squares. At its peak during the fall months, the quince is a pome fruit — the same as apples and pears — and features a bright yellow exterior, tropical aroma with pineapple notes, and a highly acidic flavor. Due to its acidity and firm texture, quince is inedible when consumed raw, but when cooked down, the high level of sugars turns the insides into a delightfully sweet, pink fruit, making it ideal for preserves and jams. Using quince paste in a grilled cheese gives the finished product a bright zip when compared to other berry or even citrus preserves.

In Spain, the classic cheese pairing for quince is sharp, salty Manchego sheep's milk cheese. Aside from Manchego, other firm sheep's milk cheeses to pair with quince paste include Idiazabal (also from Spain), or Italy's famed Pecorino-Romano. While these are exceptional complements to quince — especially on a cheese board — the high fat content in these cheeses prevents them from melting to the ooze factor that we love in a grilled cheese.

Personally, I tend to lean towards the young, sharp cheddar when pairing any sweet jam with grilled cheese. Muenster, a semi-soft cow's milk cheese from Wisconsin — not to be confused with Munster from the Alsace-Lorraine region of France — has a mild and slightly tangy flavor, making for a fine Cheddar substitute. Fontina, a semi-hard cow's milk cheese hailing from Italy, or Swiss Gruyère, both have a creamy consistency and nutty flavor, balancing sweetness while providing a good cheese pull. On the stinky end of the cheese spectrum, membrillo pairs well with Époisses, a French cow's milk cheese with a brandy-washed rind and pungent aroma (and a personal favorite of yours truly). For those who want to truly indulge, try pairing your membrillo with Brillat-Savarin, a buttery French triple-cream cheese with mushroom and hazelnut notes, for a spectacular upgrade.