- Perfect with aged cheddar, blue cheese, brie, or any firm, salty cheese—this is the traditional pairing that never fails.
- Slice or scoop onto your cheese or charcuterie boards for a touch of sweetness and texture.
- Try it with sourdough, crostini or crispbread—especially delicious with a swipe of butter or soft cheese.
- Tasmanian-grown quince and a local drop—made for each other.
