Matches in DBpedia 2015-10 for { ?s ?p "Quince cheese, also known as dulce de membrillo (Spanish: [ˈdulθe ðe memˈbɾiʎo]), 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 various names, such as carne de membrillo or ate de membrillo in Spanish, marmelada in Portuguese, 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 and in Israel, as a typical Sephardi dish."@en }
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- Quince_cheese abstract "Quince cheese, also known as dulce de membrillo (Spanish: [ˈdulθe ðe memˈbɾiʎo]), 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 various names, such as carne de membrillo or ate de membrillo in Spanish, marmelada in Portuguese, 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 and in Israel, as a typical Sephardi dish.".