2 Packages of Artisan Membrillo (Quince Jelly) from Cal Valls
  • Quince preserve
  • Made from quince fruit - similar to apples
  • Delicious with Manchego cheese
  • Size - 2 x 9.76 oz/276 g

Fresh fruit and cane sugar are the secret to Spain's finest membrillo. The key ingredient is quince, a medieval European predecessor to the apple. It has a delightful tart sweetness, somewhat similar to a cranberry.

This classic preserve is the perfect accompaniment to Manchego cheese. The tart sweetness perfectly balances the salty, sharp flavor of the cheese.

Produced in the artisan tradition by the Valls family of Catalonia, our membrillo is made with all-natural ingredients - in fact, most of the products they create are made from organic ingredients and all are of the finest quality.

Refrigerate after opening.

Ingredients

Quince paste, sugar, lemon juice and agar-agar (an all natural gelatin).

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Customer Reviews

Average rating from 8 reviews Write a review
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    "Delicious flavor and great paired with cheese"

    Beverley Dyke - mountain View, CA - Mar 29, 2015

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    "excellent product"

    Carlos URIARTE - HAYWARD, CA - Dec 28, 2014

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    "A great marriage with cheese and meat. Very surprising texture that adds greatly to the taste."

    DENNIS SILVIS - Loudon, TN - Dec 21, 2014

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    "Membrillo is not to be spread as an American jelly. Slice it and serve with baby manchego and you will understand how wonderful this is."

    Wendy perez - Gales Ferry - Nov 8, 2013

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    "Membrillo is not really made to be spread; normally, it is cut into a slice (as in picture) and served with a slice of soft cheese (very young manchego or tetilla), as a dessert to be eaten with knife and fork. This product is excellent and delicious!"

    Mauricio - Wayland - May 6, 2013

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    "While the taste was good the jelly is tough to spread/use. "

    Kristine Hazzard - Hinsdale, Massachusetts - Jan 13, 2013

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    "This spread is delicious, elegant flavor!"

    Kathy - Dec 23, 2011

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    "Enjoyed it with cheese and spread on crackers or toast."

    Anthony Soares - Oct 13, 2011

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