Making medlar cheese
by Angus, 5 January, 2011, 33 comments
Medlars are a much under-appreciated fruit. We recently picked a large bag of medlars which would otherwise have gone to waste and decided to make medlar cheese. The first thing, to make them edible, is it to leave them to go soft and squishy - the medlars will change from a yellowy colour to a dark brown - this is called bletting and is essential to any medlar processing. Read more...
