Quince cheese
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| Type | Jelly |
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| Main ingredients | Quince, sugar |
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Quince cheese, also known as dulce de membrillo (Spanish: [ˈdulθe ðe memˈbɾiʎo]), is a sweet, thick, jelly made of the pulp of the quince fruit. Quince cheese is a common confection in several countries, where it goes by other names, such as carne de membrillo or ate de membrillo in Spanish, marmelada in Portuguese, marmelo in Galician, pâte de coing on French, codonyat in Catalan, cotognata [kotoɲˈɲaːta] in Italian, birsalmasajt [ˈbirʃɒlmɒˈʃɒjt] or birsalmazselé [ˈbirʃɒlmɒˈʒɛleː] in Hungarian and membrilyo in Tagalog. In Australia, it is known as quince paste.
Traditionally and predominantly from Portugal, Italy (exported when the South of Italy was part of the Crown of Aragón) and Spain, dulce de membrillo is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit.Dulce de membrillo is also very popular in Australia, America, in Brazil (as marmelada), Uruguay, Argentina, Chile, Peru, and Mexico. In Israel it is a typical Sephardi dish.
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Wikipedia