Bonchester Cheese was a short-lived Camembert-style cheese made in Scotland for about 18 years. It was made from unpasteurized milk from Jersey cows.
Caboc Cheese is a soft, fresh double-cream cheese which is a deep butter colour with a mild, sour tang. It is formed into logs and rolled in toasted steel-cut oats.
Crowdie Butter is a soft, fresh Scottish cheese. It is cheese curd with butter mixed into it.
Crowdie cheese is a Scottish, low-fat, soft cheese with a mild sour taste meant to be used as a fresh cheese. It is reminiscent of cottage cheese. It is made with skimmed milk curdled with rennet. Sometimes sour cream is added. It can also be flavoured with herbs. It is sold in tubs or in…
Dunlop Cheese is a cheddar cheese that is made from raw milk from Ayrshire cows. It is now typically sold young, before it has fully ripened, when it is semi-firm and mild and creamy.
Dunsyre was a Scottish farmhouse blue cheese made from raw cow’s milk. It had a mild, almost sweet taste. Production was halted owing to the cheese being implicated in an E. coli outbreak.
Grimbister is a soft, crumbly Scottish farmhouse cheese made using raw milk. As the cheese ages, it develops a slightly lemony taste.
Gruth Dhu (Black Crowdie) is a type of Crowdie fresh cheese with a slightly lemony taste. The cheese is formed into oval shapes, then rolled in toasted oats and crushed peppercorns.
Isle of Mull is a dense, hard, Scottish farmhouse white cheddar cheese with a crumbly texture. It is wrapped in cloth.
Lanark Blue is a Scottish farmhouse blue cheese made using raw milk from sheep. It is ivory white with bluish-green veins. The white rind has some blue and grey mould on it. The cheese has a salty taste.
Strathdon Blue is a Scottish blue cheese, reminiscent of a milder version of Stilton, with a spicy taste and many blue veins.