Damson Cheese, a set on Flickr.
Despite the Damson tree being hit hard by the greenfly very early in the spring and 80 percent of the leaves being curled up and sucked dry by the aphids we managed to get a good crop of damsons. So we stripped the lot and had serious discussion about whether to make damson jam (my choice) or damson cheese ( partners choice). Partner won and I recoiled to the living room with a book not really fancying all the faffing about that is demanded from the cheese.
The instruction - stir for 45 minutes continuously was enough to send me fleeing from the kitchen. However, the final result was this amazing purple almost black, deep deep red mixture that filled the flat with a strange alcoholic fruity smell. The taste is unique, sweet with a bite to it at the end, a bitterness. Beautiful on toast and apparently good with cheese.
Despite the Damson tree being hit hard by the greenfly very early in the spring and 80 percent of the leaves being curled up and sucked dry by the aphids we managed to get a good crop of damsons. So we stripped the lot and had serious discussion about whether to make damson jam (my choice) or damson cheese ( partners choice). Partner won and I recoiled to the living room with a book not really fancying all the faffing about that is demanded from the cheese.
The instruction - stir for 45 minutes continuously was enough to send me fleeing from the kitchen. However, the final result was this amazing purple almost black, deep deep red mixture that filled the flat with a strange alcoholic fruity smell. The taste is unique, sweet with a bite to it at the end, a bitterness. Beautiful on toast and apparently good with cheese.
