Dunsyre is a Scottish farmhouse blue cheese.
It is a creamy cheese, with a moist, white rind with bluish-green spicy veins running through it. It has a mild, almost sweet taste.
Dunsyre Blue Cheese is made in South Lanarkshire, Scotland by Humphrey Errington from unpasteurized milk from Ayrshire cows curdled with vegetarian rennet.
The curd is formed into foil-wrapped cylinders varying in size from 3 to 4 pounds (1.4 – 1.8 kg), then aged 6 to 12 weeks.
Dunsyre Blue Cheese is sold in cheese shops in 250 g, 500 g or 1 kg cuts.
Errington also makes Lanark Blue Cheese.
Dunsyre Blue Cheese has a 45% fat content.
Humphrey Errington created Dunsyre Blue Cheese. He originally wanted to make a winter cheese from sheep’s milk, but his sheep wouldn’t produce milk in the autumn, so he used cow’s milk instead.
Grigson, Jane. Fare of the Country: Scottish Cheese’s Earthy Poetry. New York Times. Sunday, 4 February 1990.