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Quince cheese
Quince cheese, also known as ''dulce de membrillo'' (), 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, ''codonyat'' in Catalan, ''cotognata'' (:kotoɲˈɲaːta) in Italian, ''birsalma sajt'' (:ˈbirʃɒlmɒ ˈʃɒjt) or ''birsalma zselé'' (:ˈbirʃɒlmɒ ˈʒɛleː) in Hungarian and ''membrilyo'' in Tagalog.
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 America, in Brazil (as marmelada), Uruguay, Argentina, Chile, Peru, and Mexico In Israel it is a typical Sephardi dish.
==History==
The recipe is probably of ancient origin;〔(【引用サイトリンク】title=Vegetarians in Paradise/Quince History/Quince Nutrition/Quince Folklore/Quince Recipe )〕 the Roman cookbook of Apicius,〔 a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD gives recipes for stewing quince with honey.
Historically, marmalade was made from quinces.〔(【引用サイトリンク】title=Orange Marmalade Taste Test - Cook's Illustrated )〕 The English word "marmalade" comes from the Portuguese word ''marmelada'', meaning "quince preparation" (and used to describe quince cheese or quince jam; "''marmelo''" = "quince").〔(Online Etymology Dictionary )〕 Nowadays (in English) "A marmalade is a jellied fruit product which holds suspended within it all or part of the fruit pulp and the sliced peel. It is prepared from pulpy fruits, preferably those that contain pectin. Citrus fruits are especially desirable because of their flavor and pectin content."〔Farmers' Bulletin 1800 ''Home-made Jellies, Jams and Preserves'' Fanny Jerome Walker Yeatman, Mabel Clare Stienbarger ''Foods and Nutrition Division, Bureau of Home Economics. US Department of Agriculture'' May 1938. Slightly revised June 1945〕
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