What is a fruit cheese? A fruit “cheese” (i.e. more solid in texture) requires a similar cooking process to fruit spreads in which pectin-rich fruits like pomes and stone fruit (black currants work, too) are cooked with equal parts fruit and sugar (and, in our case, a higher percentage of acid) until the mixture is reduced of most of its water content, yet malleable enough to pour into forms at high heat. Perfect on a cheese plate–think: manchego & quince (a traditional, iconic combo), a Damson plum paste with a blue (Stichelton) and red walnuts, or a Gravenstein apple w/ a soft yet pungent goat cheese and a fleck of Maldon.
Other creative uses: cut the fruit cheese into small pieces, then toss with sugar and citric acid and enjoy as a natural sour candy. Or, hungry for lunch? Try our mouth-watering recipe for grilled cheese w/ Raclette, crispy sage and membrillo (page 205 of the Sqirl Jam Book)
Currently, we have Membrillo (Quince) from Frog Hollow, Damson Plum from Wind Rose Farm, and Gravenstein Apple from Walker Apples. More flavors to come as we embrace the fall and the prerequisite of a holiday cheese plate!