damson cheese

We use the damson cheese we made in the autumn, and melt it down with a little water.

A great honey-baked ham crusted with cloves sat on a pewter serving dish on a side table, along with a roasted green goose, a pig's face, boiled tongue, a dish of oyster sauce, another of cheesecake and a tower of damson cheese.

This was followed by the Pauper's Homemaking Book in 1976 which took the same democratic approach to interiors and Country Kitchen which reinvented a lost world of rural British cookery and crafts - Damson Cheese, curing hams in saltpetre and parsnip wine.

Dorothy writes of damson cheese, a solid deep purply jam, and suggests popping the fruit in an earthenware dish in the oven until the juice runs, then rubbing them through a sieve, cracking a few stones and adding their kernels to give the cheese a strong almond flavour.