One, two, three… too many quinces to count! Like a lot of my products, the quince takes a lot of work. All of my quinces come from orchards found in my region of Ajoie (ajoulot)
One, two, three… too many quinces to count! Like a lot of my products, the quince takes a lot of work. First, you sort out the good from the bad and then you cut the stalk from the fruit before pinching off the calyx at the base.The quinces also need to be brushed! This step removes the little hairs typically found on quinces, leaving them soft skinned. After grinding and crushing them, they are transferred to big blue barrels.
20cl, 50cl, 70cl
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