Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally from Mediterranean. In Iberian Peninsula, it is called ate or dulce de membrillo in Spanish, marmelada in Portuguese, marmelo in Galician and codonyat in Catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (Cydonia oblonga) fruit. It is also very popular in Hungary (as birsalmasajt), Brazil (as marmelada), France (as pâte de coing in French and codonhat in Occitan), Mexico (as dulce de membrillo and/or ate de membrillo), Argentina, Uruguay, Paraguay and Chile (as dulce de membrillo), Italy (as cotognata), Croatia (as "Kotonjata"), Serbia (as kitnikez),Peru (as machacado de membrillo), Israel (as מ