In Europe, they have always liked something sweet with their cheese. So, the Italians spoon honey on Pecorino and the Spanish serve membrillo (quince paste) with Manchego. This was the inspiration for a range of Fruits for Cheese, so super-concentrated that only a little is needed. That’s why they are called: "Caviar for cheese". Think of them as fruit purees, not jams, because of the high level of fruit.