In a saucepan add the vinegar, honey, cinnamon, bay leaves and quince. Cover with boiling water and keep simmering for 20 minutes or until the liquid is reduced to a glossy, thick sauce.
Mix the cheese with the olive oil and thyme. Place in a mold or bowl and press down with the back of a spoon.
- Turn out onto a plate, top with the poached quince and serve at room temperature.
Products used in this Recipe: