Quince cheese

Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In Spain, where quince originates, it is called dulce de membrillo and is used to stuff pastries and spread on toast. In Portugal, it is called marmelada. In France, it is known as cotignac.

Etymology

The term "quince cheese" is derived from the fact that its sweet yet tangy flavor and semi-firm consistency are reminiscent of cheese. The word "quince" comes from the Latin cydonium malum, which means "Cydonian apple". The city of Cydonia in Crete was famous in ancient times for its quince cultivation. The term "cheese" is from the Old English cēse, which is of West Germanic origin.

Preparation

Quince cheese is prepared by cooking the quince fruit in water until it becomes soft, then mashing it into a pulp. The pulp is then cooked with sugar until it thickens to a firm, sticky consistency. The mixture is then poured into a mold and allowed to cool and set. The result is a sweet, tangy jelly that can be sliced and served.

Uses

Quince cheese is often served with cheese and crackers, or used as a spread on toast. It can also be used to stuff pastries or as a filling for pies. In Spain, it is often served with manchego cheese as a dessert.

Related Terms

• Quince: The fruit used to make quince cheese.
• Marmalade: A similar type of fruit preserve made from citrus fruits.
• Pectin: A substance found in quince and other fruits that helps to thicken jams and jellies.
• Preserve: A method of preparing fruits and vegetables for long-term storage.

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