Damson cheese is too firm!!

[Leicesterpiggott]

This is possibly the poshest problem ever. Made damson cheese last night and it's now set way too firm. It's like a tough jelly. Is there anything I can do to soften it? Would it melt down again? Or am I doomed??

Just warm your knife.

You're meant to be able to cut it into slices if that helps?

We buy it as slices! It’s supposed to be firm

It's too firm though!! It should be soft jelly that you slice... this is like fruit leather!!!

Oh I made some that I boiled too long and it set as hard as a boiled sweet! There was no getting a knife through it.

I think it has had it, sorry.