We’re very grateful to Jane Steward from Eastgate Larder for introducing us to the long-forgotten medlar and medlar cheese, which she makes at home in Norfolk. Jane uses the concentrated pulp of locally grown medlars, along with local sugar and natural pectin from lemon juice. A great addition to a cheese board with hard or soft cheese, medlar cheese goes particularly well with East Anglian favourites St Jude and Norfolk Tawny. Visitors to our shops can also buy Jane’s medlar cheese by the slice, much like Spanish quince cheese, or membrillo. More information (including allergens) >
Ingredients: Medlar fruit pulp, sugar, lemon.