Martin Fierro

Name: Martin Fierro
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 300g firm semi-hard cheese (like Colonia cheese or Gruyère); 300g dulce de membrillo (quince paste)

Martín Fierro (mahr-TEEN fee-EH-rroh)

Cheese and Quince Paste

⏱ Prep Time 5 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 225 kcal

Alternating slices of firm, salty cheese and sweet, ruby-red quince paste (dulce de membrillo) arranged together — a simple but perfect contrast of sweet and savory flavors.

Nutrition & Info

Protein 8.0g

Carbs 28.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

sharp knife serving board

Presentation Guide

Vessel: wooden board

Garnishes: none

Accompaniments: walnuts, crackers

Instructions

1
Cut quince paste into slices about 1cm thick.
2
Cut cheese into slices of similar thickness.
3
Arrange alternating slices of cheese and quince paste on a board, slightly overlapping.
4
Serve at room temperature for best flavor.

💡

Did You Know?

The dish is named after the fictional gaucho Martín Fierro from José Hernández's epic poem — the pairing of simple cheese with quince paste represents the gaucho's modest but satisfying fare.

Chef's Notes

Equipment Tips

sharp knife
serving board

Garnishing

none

Accompaniments

walnuts, crackers

The Story Behind Martin Fierro

Martin Fierro as a dessert reflects the gaucho tradition of ending a meal with whatever the campo (countryside) provided: homemade cheese and preserved fruit. The combination of salty cheese with sweet quince paste is a cornerstone of Rioplatense cuisine. Uruguayan Colonia cheese, from the department of Colonia, is the preferred variety.

🕐 Traditionally enjoyed post-asado dessert, snack 📜 Origins: Gaucho tradition, 19th century

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