There was a thread a month or two ago about sloes. Nick and Mary both
mentioned making a delicious sloe cheese. Would you mind sharing your
recipes please?

Now we've had our first frost, I've spent hours today picking sloes and
have 11 pounds to play with, so I'm experimenting making sloe jelly and
sloe gin (I've found good recipes for those via Google) but the cheese
seems to be a bit more of a mystery?

Interesting that some of the ripe, wrinkly, sloes aren't bitter at all
now but others turn my mouth inside-out.
--
David in Normandy.
(The free MicroPlanet Gravity newsreader is great for eliminating
rubbish and cross-posts)