1 wedge of 1 year old Manchego (sheeps milk cheese from Spain)
1 jar of Membrillo (Quince Paste)
Cut off the rind of the cheese and then cut into thin slices. Arrange on a plate for serving. Run a knife around the edge of the membrillo to loosen it from the jar. Turn it upside down and it should come right out. Slice the memrillo into triangular shaped pieces and place on on top of each slice of Manchego. Serve alone or with crackers. La Panzanella Rosemary crackers are perfect with this.
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