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 [**Add link to book]).
Currently, we have Membrillo (Quince) from Frog Hollow, Damson Plum from Andy’s Orchard, and Gravenstein Apple from Walker Apples. More flavors to come as we embrace the fall and the prerequisite of a holiday cheese plate!