In article ,
"Sue" writes:
| Great minds think alike!
|
| I made a tiny jam sample this very morning. Presence of astringency
| confirmed suspicions that the "damsons" are indeed sloes.
|
| I now have six little jars of sloe cheese! Sampled it with sausages
| tonight...delicious!

Er, no. If there is merely a presence of astringency, then they are
almost certainly damsons - they are usually somewhat astringent.
Sloe cheese would be SO astringent that even I might baulk at it.


Regards,
Nick Maclaren.