I miss russetted apples. Rough skin, go fantastic with Wensleydale or Cheshire, sharp or chalk crumb cheese.
They just don't exist in Australian fruit, as if the industry has decided not to do them. I think russetting is held to be "not what the consumer wants"
Maybe they're a speciality of the English cider industry.
I miss russetted apples. Rough skin, go fantastic with Wensleydale or Cheshire, sharp or chalk crumb cheese.
They just don't exist in Australian fruit, as if the industry has decided not to do them. I think russetting is held to be "not what the consumer wants"
Maybe they're a speciality of the English cider industry.