Poached quince with curd cheese & honeyed hazelnuts

Unlike many European cheeses, most Middle Eastern cheeses are fresh, white and have a strong milky taste which we love. I like to make my own curd – almost a lost tradition these days – but you can also do as my lazy husband would and buy supermarket ricotta. I like my curd soft so I make it on the day of serving, but if you prefer a firmer cheese, start it the night before, add another teaspoon of salt to the mix and leave it hanging overnight. If you can’t source quince, try this recipe w