 In Serbia, especially Vojvodina, all of Hungary, and continental Croatia, i.e., Slavonija quince cheese is an often prepared sweet and is named "kitn(i)kes", derived from German "Quittenkäse".Quince cheese, a New England specialty of the 18th century, required all-day boiling to achieve a solidified state, similar to the French "cotignac".In Hungary, quince cheese is called "birsalmasajt", and is prepared with small amounts of lemon zest, cinnamon or cloves and often with peeled walnut inside.