Quince cheese

Quince cheese (also known as quince paste) is a sweet and tart, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In the Iberian Peninsula, this traditionally Mediterranean food is known by various names: ate, dulce de membrillo or carne de membrillo in Spanish; marmelada or doce de marmelo in Portuguese; marmelo in Galician; marmiellu in Asturian; irasagarra in Basque; and codonyat in Catalan. It is a firm, sticky, sweet, reddish paste made from the quince fruit (Cydonia oblonga). Similar preparations are popular across different cultures, such as birsalmasajt in Hungary, kitnikez in Serbia, pâte de coing in French-speaking regions, Quittenpästli in Switzerland, and cotognata in Italy.

Description: Wikipedia — Quince cheese, CC BY-SA 4.0