Grimbister is a soft, crumbly cheese, somewhat like Wensleydale.
It is a farmhouse cheese, made using unpasteurized milk. No rennet is used to curdle the milk.
As Grimbister Cheese ages, it develops a slightly fruit taste. Flavours available (as of 2005) include: Plain, Apricot, Caraway, Chive, Cranberry, Garlic, Ginger, Pineapple, Smoked, Walnut, and Whisky.
It is sold in vacuum-packed portions of 6 oz (175 g), 12 oz (350 g), 25 oz (700 g), and 6 1/2 pounds (3 kg.)
Grimbister Cheese is made in Kirkwal, Orkney, Scotland by Eddie and Hilda Seator using milk from their own cows.
In January 2005, the executive chef of the Savoy Hotel in London, George Fuchs, ordered a 27 kg block of Grimbister's Whisky Cheese to serve at the hotel on Robbie Burns night.
Grimbister is the name of Eddie and Hilda Seator's farm.
Semi-Firm CheesesAppenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese
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