No, this has nothing at all to do with dairy products or cheese as you usually know it. A fruit cheese is a fruit desert made with pectin rich fruit such as damsons, plums or quinces. I have never made it before, I am quite pleased with the results.
A crucial aspect of the quince is that it is extremely pectin rich. Pectin is a protein which helps set jams and chutneys.
Quince seeds are especially rich in pectin so they are an essential part of this recipe. Wash and chop the quinces and just cover in water, add some lemon juice and bring to a simmer for about 40 minutes until quite soft.
I left this cooked quince overnight to cool before sieving out the pips and the skins until I had a thick puree. For each pint volume of puree you will need to add one pound of sugar. This recipe reduces down considerably so you will want to start with 2 or 3 pints of puree.
Then simmer slowly,
Stirring constantly,
For about 3 hours,
Or as long as it takes to draw the spoon across the bottom of the pan and still see the bottom of the pan, that can be an awful long time! Then pour the very thick, ruby red paste into a pan which has been greased with oil or glycerin.
Then leave overnight to set. You should be able to turn this out onto greaseproof paper and cut into squares or diamonds. Sprinkle caster sugar over them and dry for a further 24 hours.
This should be kept in an airtight tin, eaten as an after dinner treat or snack. I will keep mine in individual small cake/muffin cases.
A crucial aspect of the quince is that it is extremely pectin rich. Pectin is a protein which helps set jams and chutneys. Quince seeds are especially rich in pectin so they are an essential part of this recipe. Wash and chop the quinces and just cover in water, add some lemon juice and bring to a simmer for about 40 minutes until quite soft. 
I left this cooked quince overnight to cool before sieving out the pips and the skins until I had a thick puree. For each pint volume of puree you will need to add one pound of sugar. This recipe reduces down considerably so you will want to start with 2 or 3 pints of puree.
Then simmer slowly,
Stirring constantly,
For about 3 hours,
Or as long as it takes to draw the spoon across the bottom of the pan and still see the bottom of the pan, that can be an awful long time! Then pour the very thick, ruby red paste into a pan which has been greased with oil or glycerin.
Then leave overnight to set. You should be able to turn this out onto greaseproof paper and cut into squares or diamonds. Sprinkle caster sugar over them and dry for a further 24 hours.
This should be kept in an airtight tin, eaten as an after dinner treat or snack. I will keep mine in individual small cake/muffin cases.