I know this sounds odd, at least to a local audience. But bear with me. Brie and Cranberry has become a standard sandwich offering on Scottish menus, hasn’t it? I don’t actually like it very much – too sweet. And there are all those fruit ‘cheeses’ you can make instead of jelly or chutney – like the famous Spanish membrillo. Last year I made something called Apple Butter, and it was good, but very rich and I didn’t know how to use it up.
So this year I’ve made normal gooseberry jelly, sharply sweet and quite delicious. And it so happens that I’ve got a Connage Clava Highland Brie in the fridge, opened yesterday and won’t last beyond today because it’s so GOOD. Bries outside France are a bit of a mixed bunch in my experience – but this one is light and freshly acidic with a creamy texture.
I put the cheese and jelly together in my sandwich last night – and it was completely delicious. That’s all I’m saying. No strings of adjectives. Try it; use whatever sharpish, not-too-sweet jelly you have. Or make your own gooseberry, it’s very easy (boil the fruit in a little water; strain it out; measure and allow 1lb sugar for every pint of juice; boil together for about 20 mins, till setting point reached (115 degrees); pot into sterilised jars and seal). It’s great to see Scottish cheesemakers persevering despite a harsh regulatory climate, and producing such gems. Power to your elbows, all of you.