• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Apple Cheese Recipe

August 29, 2017 21 Comments Filed Under: Food, Recipes, Uncategorized

apple cheese

Mid-July, I picked apples from Sylvia’s tree in Tufnell Park before leaving for a month long trip to France. I didn’t want to come back to a house full of rats, attracted by rotting fruit, which has happened before. So I spent till 3 am (my flight was at 6 am) making apple ‘cheese’, similar to quince cheese or membrillo. My sister helped me prepare the apples, both sitting at the table while we watched Anne of Green Gables on Netflix -modern housewifery for singletons.
I left them to set by pouring the thick appley goo into vintage jelly moulds. This meant that I returned to decorative cheese board accompaniments. 

Apple Cheese

1 kilo of apples, cored
450g sugar
1tsp cinnamon, ground
1tsp nutmeg, ground
A pinch of clove, ground

Chop up the apples and cook them on a low heat until soft. Process the apples in a blender or Vitamix. I then added the sugar and the spices and returned the apple pulp to the pan. Cook on low, stirring frequently until the mixture is thick. 
Wash the jelly moulds in very hot water and pour in the spicy apple pulp. Cover with cheesecloth and leave to cool. 
My next project is to make a ruby garnet colour grape cheese in the same moulds.  

apple cheese in jelly moulds

Recent posts

Midsummer Supper Club 21st June 2025

June 1, 2025

Soup recipes for a broken arm

February 26, 2025

The future of farming

January 20, 2025

Previous Post: « Cooking with the sun: sun dried tomatoes and apricots and mangos
Next Post: The hundred ingredient gut microbiome supper club with Professor Tim Spector »

Reader Interactions

Comments

  1. Jacqui Fenner-Dixon

    August 31, 2017 at 8:20 pm

    These look lovely. I'm a bit of a novice at preserving and wondered how long would they keep made like this, or would it be better to jar for long term storage.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      August 31, 2017 at 9:45 pm

      Thank you. I think they will definitely keep for up to a year. I made quince cheese about six years ago and have just used the last piece. Wrapped up in cling film in the fridge, they keep really well.

      Reply
  2. Becca McCallum

    September 1, 2017 at 3:17 pm

    Ooh, they look so pretty! The grape one should look gorgeous too.

    Reply
  3. Anonymous

    December 26, 2017 at 4:31 pm

    These apple cheese are really delicious! One question, I made it for Christmas, follow the recipe to the letter and unfortunately it didn't set. Do you leave it to set in the fridge? Also, what type of apples do you use? Thank you, Margot

    Reply
    • msmarmitelover

      November 11, 2022 at 5:59 am

      You cook it until and even beyond what jam makers call ‘setting point’.
      It’s a bit like jam making but you want a solid consistency which is achieved by cooking it down and then drying it out. The smaller the moulds the less time it takes to dry out. Bigger moulds can take a year to dry out.

      Reply
  4. Sally White

    November 22, 2020 at 5:08 pm

    I have got to the stage, after adding sugar, and wonder how long to simmer for. and where do you get the lovely moulds?

    Reply
    • msmarmitelover

      November 22, 2020 at 6:01 pm

      I get the moulds in car boot sales but you can also get them on amazon or from Tala. Simmer until it looks like it will set. Look for the setting point by dropping a little on a frozen spoon.

      Reply
  5. Chuck B

    November 10, 2022 at 11:27 pm

    Can this be canned like jelly/jam?

    Reply
    • msmarmitelover

      November 11, 2022 at 5:55 am

      I guess you could but I don’t see the point because what you want is a solid block that you can cut like a cheese. It lasts forever.
      You could not dry it out and perhaps not cook it down so much so that it is more liquid, so it is spoonable out of the jar?
      I did that with the leftovers of a quince membrillo, which I didn’t pour into moulds. Very nice.

      Reply
  6. Alison

    November 20, 2022 at 7:28 pm

    Did you grease the molds? Seems like it’d be hard to get out of the mold. Looks wonderful!

    Reply
    • msmarmitelover

      November 20, 2022 at 7:34 pm

      I grease the moulds now with almond oil. But I’ve never had problems getting them out because the cheeses dry so they shrink a little

      Reply
      • Alison

        November 22, 2022 at 7:14 pm

        That’s good to know. Thanks!

        Reply
  7. Gwranne

    August 26, 2024 at 9:19 am

    You say to core the apples – should I peel them as well?

    Reply
    • msmarmitelover

      August 28, 2024 at 2:51 am

      Yes! Sorry

      Reply
  8. Dave

    October 11, 2024 at 1:09 am

    Does this have to be stored in the fridge? Or can you keep it in cabinet?
    Thank you

    Reply
    • msmarmitelover

      October 12, 2024 at 11:42 am

      You don’t need to keep it in the fridge, in fact I’d say don’t do that. Wrap it in cheesecloth and keep it in the cupboard.

      Reply
  9. TC LOTTERY

    February 15, 2025 at 9:05 pm

    This apple cheese recipe looks absolutely delicious! I love the combination of sweet and savory flavors. Can’t wait to try it out at my next gathering. Thanks for sharing!

    Reply
  10. A Wife and Mother App

    March 3, 2025 at 5:29 am

    Wow, this Apple Cheese recipe sounds absolutely delightful! I love how you combined sweet and savory flavors. Can’t wait to try it out this weekend – perfect for a cozy gathering! Thanks for sharing!

    Reply
  11. Andie Jones

    March 22, 2025 at 5:57 am

    I read in a post on Facebook that it was tradition to strain the pulp through cheesecloth, hence its name “apple cheese” – if this is the case, what would one do with the strained liquid? Drink it? Make mead? Also, the pulp would probably dry faster, too, wouldn’t it?

    Reply
  12. MP4 JUICE

    May 17, 2025 at 12:27 am

    I absolutely loved this Apple Cheese recipe! The combination of sweet and savory flavors is just divine. I can’t wait to try it with different cheeses. Thanks for sharing this delicious idea!

    Reply

Trackbacks

  1. Spanish persimon halloween supper club in pictures and recipes says:
    November 2, 2019 at 4:34 pm

    […] Persimon fruit cheese […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

msmarmitelover

Midsummer supper club 21st June. The theme is frag Midsummer supper club 21st June. The theme is fragrance and scent. Tickets are £45  and you can bring your own drink. Starts 7.30pm and the nearest tube is Kilburn on the jubilee. Parking is free outside. Exact address given on booking. https://msmarmitelover.com/product/midsummer-supper-club-2025-scent-and-fragrance #london #supperclub
Oil portraits of me painted at Burning Van festiva Oil portraits of me painted at Burning Van festival by artists @cristina_vercesi (left) and YouTube sensation and Royal Portrait gallery exhibiter @alex_tzavaras. It was an utter privilege to sit for these wonderful artists- a real highlight. I’m taking them home and framing them. It was easy to sit still for 90 minutes with the amazing DJ set @leonidas_lovetoparty More deets later. #portraiture #festivals #oilpainting
Went with influencers to @standrewslakes in Kent w Went with influencers to @standrewslakes in Kent with @ourfinland @lakelandfinland @pcagency to experience Finnish food such as Karelian pies with egg butter, cinnamon buns, blueberry pies, and pea soup which they have with mustard and sour cream. We did zip lining, kayaking, saunas, whipped ourselves with birch sticks, ate in a gorgeous wooden bbq shed @arctic_cabins at the end of all this activity we were all tired but happy. @miramakeup @holidaywiththeheathers @amie_jane__ @onehungryasian @iamtimchung @travellingtuesdays @helimendetravels @charlotteemilyprice #presstrip
@camille.osullivan @camilleosullivanpics and @grah @camille.osullivan @camilleosullivanpics and @grahnort @wiltonsmusichall god this woman is talented. She did a solo show of The Rape of Lucrece. Her voice! #theatre #shakespeare #london
My latest article on Hungarian cuisine, a unique m My latest article on Hungarian cuisine, a unique meeting of east and west, for @ckbk It's a blend of Ottoman, Eastern and middle European, Austro-Hungarian empire and cowboy food. #food&travel #foodanthropology #hungary
Made Fermented Cucumber dill pickles from @nickvad Made Fermented Cucumber dill pickles from @nickvadasz book The Pickle Jar. At @katzsdeli in New York they sell half sours and full sours. I reckon these are 3/4 sour. The white mould is fine btw. These are delicious #pickleperson #fermentation #guthealthy
London in bloom: wisteria, cherry blossom, lilac, London in bloom: wisteria, cherry blossom, lilac, plum blossom, 🌸 you don’t need to go to Japan for the Sakura season- it’s all here- london at its most beautiful. #london
Bluebell walk on Wanstead flats. The scent is incr Bluebell walk on Wanstead flats. The scent is incredible: similar to lily of the valley. These are actual English bluebells - a deeper colour & more delicate than Spanish bluebells which are rather invasive. #london #walks #april #bluebells
Snapshots from portobello rd market. Portuguese fo Snapshots from portobello rd market. Portuguese folar de pascua bread from Lisboa patisserie,  a gorgeous mosaic table from Fez, my favourite antique shop @muirshindurkin, Alice’s shop, an Easter hat, the best wisteria I wrote a substack on portobello road: https://open.substack.com/pub/kerstinrodgers/p/where-to-go-in-portobello-road-the?r=3873k&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true #london
I visited @tokyobagellondon with my granddaughter I visited @tokyobagellondon with my granddaughter yesterday to try one of their viral wobbly bunnies. We also tried the multi layer Oreo pancake cakes, the onigiri shaped croissant. My sister had the black sesame latte and I had yuzu tea. I spent £35 in a short space of time as each dessert was £5 but it was a fun experience. Ophelia said ‘lovely flowers’ which shows a degree of sophistication for a 2 year old. I preferred the strawberry to the coconut flavour . #londondaysout #grandmacore #easter
A quick high protein lunch of ratatouille with smo A quick high protein lunch of ratatouille with smoked tofu.  @pomoragoodfood olive oil then an aubergine cut into thick slices then quartered. Fry till translucent then add the chunks of red pepper. 2 fat garlic cloves sliced thinly, a block of smoked tofu in chunks, 2 bay leaves, a small handful of maldon salt. A courgette cut into thick half lengthways- then sliced into half moons. I might chuck in a handful of pantelleria capers in vinegar to give some acidity. Serve hot or cold. #sololunch #protein #vegetables
Inspired by @nickvadasz book The pickle Jar I used Inspired by @nickvadasz book The pickle Jar I used his dill pickles to make one of my favourite recipes for lunch - a potato, sour cream & pickle soup. Recipe on the blog. #soup #pickles
One of my favourite ways to eat mushrooms. Cook wh One of my favourite ways to eat mushrooms. Cook whole button mushrooms in olive oil, lemon juice, a little white wine vinegar, salt, bay leaves, whole coriander seeds, thyme, and white wine if you have it to hand. I used @pomoragoodfood olive oil. You can eat it straight away or leave it to marinate longer and eat the next day. #vegetarian #vegan #mushroomrecipe
Table side Caesar salad @maisonfrancois for @sienn Table side Caesar salad @maisonfrancois for @siennamarla birthday 🎂 #london #restaurants #caesarsalad
I went to sheffield to visit the @reclaimedbrickco I went to sheffield to visit the @reclaimedbrickcompany to look at their hand cut, wire cut and tumbled bricks for a herringbone patio. I love the historical aspect of bricks, the different quarries from different parts of the country. #patio #englishhistory story
Made brussel sprouts with pistachio pesto. The pis Made brussel sprouts with pistachio pesto. The pistachios came from Brontë in Sicily- they are the best pistachios in the world. You can make pesto with any nut: it’s usually with pine nuts but I’ve used hazelnuts, almonds (trapani), walnuts. #vegetarian #pesto #bronte
Bathroom palette: @firedearthuk scallop tiles @top Bathroom palette: @firedearthuk scallop tiles @toppstiles honed white marble skirting and dado @paintandpaperlibrary paint @sanderson1860 wallpaper this is my first rodeo when it comes to bathroom design. Follow my progress
Yesterday I cooked ( needed help with heavy pans a Yesterday I cooked ( needed help with heavy pans and pouring) pesto alle genovese. Made pesto in the vitamix: fresh basil leaves, 4 cloves garlic, 100g pecorino, 100g pine nuts, 150ml olive oil, salt, and juice of half a lemon. Whizz up.  Then cook the pasta - traditional shape is trofie but I only had fusilli. Top with small boiled potatoes and steamed green beans. Douse again with olive oil and more pine nuts. I served this with green salad with cucumber, avocado, pumpkin seeds and a mustard lemon olive oil dressing. #familylunch #sundaylunch #pestopasta #pestgenovese
Unstyled food photos no.4: butternut squash soup. Unstyled food photos no.4: butternut squash soup. Peel and cut up the butternut squash. Discard the seeds. Roast with olive oil, salt, smoked paprika in the oven for 30 minutes. Soften 2 brown onions in a deep pan with olive oil, add 3 cloves garlic minced, 3 bay leaves. Then add the veg stock powder and 1.5 litres hot water to the pan. Stir. Pour in the roast butternut squash. Cook for 10 minutes. Then remove the bay leaves and blend. Add 3 large scoops of natural yoghurt or skyr. Season to taste. Transfer back to the deep pan and serve with grated cheese, pumpkin seeds, chilli. 🌶️ #vitamix #soup #winterfood #agacooking
Unstyled food photos #3: roast cauliflower & garli Unstyled food photos #3: roast cauliflower & garlic cheese soup. Roast the cauliflower florets, unpeeled garlic cloves, one chopped brown onion in olive oil. Once golden, tip into a saucepan with a potato chopped small, 3 tbsps veg stock and 1.5 litres hot water. Boil till soft the. Add 100g cheddar. Stir then blend in a blender. Serve with grated cheese on top. #soup #vitamix #winterfood #cookingwithonehand #simplerecipes
Follow on Instagram

Archives

Copyright © 2025 msmarmitelover