Apple Cheese is similar to membrillo/quince cheese and can be made with the left over pulp from making apple jelly. 

method:

1) use pulp left over from making apple jelly. Ideally, push this through a moulix or ricer (if you dont have one, use a good metal sieve but be warned, this is hard work!). it is messy and will splatter all over you and the kitchen!

2) weigh out the apple pulp (which should now be free of pips and very fibrous bits)

3) add to a heavy bottomed pan (it can burn easily so be careful) and add 75g of granulated sugar to each 100g pulp (or 2.5oz sugar to 3.5oz pulp)

4) heat to dissolve sugar and then simmer gently until this thickens considerably - this will take about 30-45 minutes and will burn easily, so keep an eye on it and stir regualry. 

5) when you can draw a spoon through it and leave a clear channel on base for 1-2 seconds, it is probably ready. Test by cooling a bit on a saucer - it should hold its shape.

6) pour into a tin lined with greaseproof paper and leave to cool. Store in fridge, wrapped in paper. this should keep well for up to 1 month.

Eat with cheese, as you would membrillo or cut into small squares and eat as a sweet.