Making Fruit Cheese

So, my guilty secret - I don't find making fruit 'cheeses' easy - but I keep trying. In 2023 I finally made something I was pleased with which is Pear & Black Pepper Paste. It was from a recipe in a magazine and I felt with that title I wouldn't feel too bad if that is all I achieved - again. However, it did result in a delicious jelly that I did suceed in slicing, quite sticky but I guess it isn't supposed to be made to that level of 'jelly-baby' dryness as it would probably lose all of its character. So we are going to try together, in the spirit of adventure and if we end up with some dishes of very firm jam then we can still eat it. It all looks so perfect and easy to achieve in magazines! I will give guidance for some great flavour combos and then all you need is some delicious cheese to eat it with.

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x