I adore membrillo (quince) paste. It’s something I grew up eating, and I first made my own when I was in graduate school. It’s super easy to make, and home-made membrillo paste is unbelievably aromatic compared to the store-bought stuff.
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I never tried making my own but I adore the version sold at Neal’s yard in London
Super easy–it’s just quinces and sugar. Peel and core, cook with some sugar till soft, blend, and let set. Fresh home-made membrillo is way better!
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Sounds great. Something to try. Lots of quince in the market right now. And I wouldn’t say it hasn’t caught on. Certainly omnipresent in all the pseudo-fancy cheese counters and common when restaurants serve cheeseboards, because of course it fits with American easy sweetness.
This isn’t what I consider as something that has caught on throughout society in the way it has in other cultures.
Fair enough. Maybe it’s because the way Americans eat cheese, as a cheese course is still probably a sub-culture type of thing, even if much more widespread than 20-30 years ago.
Although, once you add guava paste to the mix, things might look different. That is becoming much more common in baked goods, well beyond specifically-Latin American establishments.
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Another plus for making your own–you control the sweetness.
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I like many already mentioned (mont d’or, epoisses, reblochon, etc). I don’t know if torta del casar (from Extremadura, Spain) is available in the US; but, if it is, some of you may want to try it out.
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Definitely available in the US.
But like with so many things across the cheese world, the conditions after export are always a question, even when delicious. (I’ve never had this particular cheese in Spain)
Appreciate your posting this, had never tried it (on sale at WF last week) and thoroughly enjoyed it. Unlike what I was expecting this is more of a spreadable cheese, with the added funk and goat. A little on the salty side but that’s quibbling.
Very happy to hear this brought you some pleasure 
Agree on that salty note and also that it’s not too distracting. I really like this creamery and even more when it’s on sale!
I remember a long time ago talking cheese with Fifi from The Ten Bells and one of the things he missed most about France, or rather that he couldn’t find in the US, was a good runny cheese. I can’t remember what they call it but I got one that comes in this little ceramic dish from Vermont Creamery that was very tasty and pretty runny. The dish is supposed to be for putting it in the oven but I just served at room temp and enjoyed it very much. Also from Whole Foods.
I love Spanish cheese. Some cana de cabra this evening.
It’s a touch too old after sitting in the fridge for a couple weeks. As usual, I tend to buy faster than I can eat and currently have nine different cheeses, so at my place
but it’s still
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delicious.
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I think you’re looking for St. Marcellin, but it’s probably not legal in the US.
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There are several runny ones in France, and yes, the Vermont Creamery one is kind of modeled on St-Marcellin. As much as I like some domestic cheeses, the US still lags, partially because of certain laws.
Good artisanal cheese was hard to come by in Argentina but it exists. The talk of runny cheese reminded me of this small family operation. The Carbono in particular was fantastic. You can see their small child in the picture. They actually stopped production for a short period when the child was born which I thought was great.
Murray’s “St. Mark’s” comes in a red ceramic dish and is a riff on St. Marcellin. Widely available (e.g., Kroger and affiliated stores).
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Pod with Adam Moskowitz.
I enjoy Jim’s show quite a bit. He’s a massive reader.