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Epicurious

Quince Cheese

Season: Late September to October. A fruit cheese is simply a solid, sliceable preserve – and the princely quince, with its exquisite scent and delicately grainy texture, makes the most majestic one of all. It can be potted in small molds to turn out, slice, and eat with cheese. Alternatively, you can pour it into shallow trays to set, then cut it into cubes, coat with sugar, and serve as a sweetmeat. A little coarsely chopped quince cheese adds a delicious fruity note to lamb stews or tagines – or try combining it with chopped apple for a pie or crumble.

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