One of the mysteries of the English language finally explained.
A solid preserve made from damsons and sugar.
- ‘Yesterday and today, I have made damson and apple jam, some damson cheese (a really thick set preserve with a similar consistency to cheese) and have started off some damson gin.’
- ‘Damson chutney and damson cheese both work with ham, sausages and cheese.’
- ‘The astringency of the fruit generally requires that it be cooked with plentiful sugar, as in damson jam or damson cheese.’
- ‘An English tradition is damson cheese, which is similar to quince cheese.’
- ‘A traditional old English sweetmeat is damson cheese, very thick fruit pulp boiled with sugar to make a solid jam similar to quince cheese, which can be eaten with bread and butter or biscuits.’
- ‘Early damsons may be ready and can be turned into thick damson cheese, which is wonderful on a cheese board, though I also like it later in the year on porridge.’
- ‘Guests will be able to try traditional foods from these regions, including such rare dishes as damson cheese and hominy.’
- ‘I do like the old English idea of pouring port over a whole damson cheese studded with freshly blanched almonds and serving it as an after-dinner sweetmeat.’
- ‘Their damson cheese, made from damsons from their orchard and sugar, is contained in specially made pottery.’
- ‘An old English recipe using damsons is damson cheese, which is a rich confection of fruit, potted and aged before eating.’
- ‘Damsons make one of the finest of all jams - their bold flavour thrives with all that sugar - while damson cheese, a very firm, sliceable preserve, is great with cold meat.’
- ‘Damson trees surround the town and the produce from them is turned into jam, damson cheese (a relish), lamb and damson pie and damson gin.’
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