Hramsa is a fresh cheese (a type of Crowdie) made from pasteurized milk with added double-cream. The milk is curdled with lactic acid.
Chopped wild garlic leaves are stirred into the cheese, and it is packed into pots for sale.
Hramsa Cheese is made by Susannah Stone of the Highland Fine Cheeses company using milk from her herd of Shorthorn cows at Blarliath Farm near Tain, Ross & Cromarty, Scotland.
“Hramsa” means “wild garlic” in Old English.