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September 30, 2006
Mrs B's Apple Cheese
Today I have to eat humble "Apple" pie (again) as my mother pointed out that the garden orchard apples were not only used in the kitchen but she has slaved away in her kitchen creating a special "Apple Cheese". She uses a secret medley of the apples from the garden to make a wonderful jelly which we then serve as an accompaniement to our selection of cheeses.
The correction has come about as I saw my mother collecting apples this morning and thought I was being a very helpful son and arranged for one of the kitchen staff to pop out and help her with the collection. However he was quickly told that these were the Cheese Apples and she could manage them on her own. Given Rokas's grasp of English this defination of Cheese Apples may take some time for me to explain.
As well as the perfect accompaniement to the Cheese Trolley it also has another use which is as a thermometer because if the diningroom gets too warm then the apple cheese begins to melt and we know that we have to switch the airconditioning on, even at this time in the autumn.
Posted by Beppo Buchanan-Smith at 07:56 AM in Scottish food and drink | Permalink
Comments
I have never heard of apple cheese until today. My students and I were reading a weird story called "The Invisible Child" and the term apple cheese was mentioned. I thought for sure it was an invented notion, thought up by the author for the story. i said, "I cook a lot and I read a lot of cookbooks, and never have I heard of apple cheese." One of my students mentioned I should google the term, since we could not find it in the dictionary. Lo and behold---you know apple cheese. Is it like apple butter?
Thanks,Marietta McCullough
Posted by: Marietta McCullough | Feb 7, 2007 1:40:31 AM
Apple cheese is a thick paste of apples and sugar, and can be flavoured with cinnamon, ginger, or other spices. You get many variants from different countries and the terms "apple butter" and "apple cheese" are used in a variety of ways. In the UK, and I think also USA, apple butter is less dense, almost pourable consistency, while cheese is thick enough to need cutting. It does go well with actual cheese, rather like the quince paste used in Spain and Portugal, but that's not the reason for it's name, of course. That's simply to do with the texture of the finished product, and really only makes sense in contradistinction to apple butter.
Posted by: Stephen | Sep 22, 2010 10:54:30 AM
