Bishop Kennedy Cheese is a soft, round, brie-like cheese with a yellowish runny interior. It is made from unpasteurized cows’ milk curdled with vegetarian rennet. Bishop Kennedy Cheese is allowed to mature for 8 weeks. During this time, the rind is washed with brine, then towards the end, whisky. When fully ripened, the inside is…
Scottish Cheeses
Bonchester Cheese
Bonchester Cheese packaging design Bonchester Cheese is no longer in production as of 1998. Bonchester was a Camembert-style cheese made in Scotland. It came in small, thin rounds of two sizes, 100g and 280g. It had a soft white floury rind with some small freckled patches on it. Inside, it had a butter-yellow color, and…
Caboc Cheese
Caboc Cheese is a soft, double-cream fresh cheese which is a deep butter colour with a mild, sour tang. It is formed into logs and rolled in toasted steel-cut oatmeal. It is made from an old, revived recipe by Susannah Stone of the Highland Fine Cheeses Ltd, located in Tain in the Ross & Cromarty…
Crowdie Butter
Crowdie Butter is a soft, fresh Scottish cheese. It is cheese curd with butter mixed into it. Cooking Tips 4 cups full cream milk 2 teaspoon rennet 1/2 teaspoon salt 1/2 teaspoon black pepper 1 clove garlic, minced 1 tablespoon parsley, minced 4 tablespoons butter, soft Warm the milk to 100 F (40 c.) Remove…
Crowdie Cheese
Crowdie cheese is Scottish cheese is a 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…
Dunlop Cheddar Cheese
Dunlop Cheddar is a cheddar cheese that is made from raw milk from Ayrshire cows. It is usually sold young, before it has fully ripened, when it is semi-firm and mild and creamy. It was meant to be a hard cheese with a stronger flavour, which requires 6 to 12 months of aging, during which…
Dunsyre Blue Cheese
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…
Galic Cheese
Galic is a type of crowdie fresh cheese. It is made from pasteurized milk with double-cream added, using lactic acid to do the curdling of the milk. Chopped wild garlic leaves are stirred into the curds. The cheese is formed, then rolled in toasted, crumbled hazelnuts. It is sold in pots. Galic cheese is made…
Grimbister Cheese
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…
Gruth Dhu Cheese
Gruth Dhu is a type of Crowdie fresh cheese with a slightly lemony taste. It is made from pasteurized milk with double-cream added, using lactic acid to curdle the milk. The cheese is formed into oval shapes, then rolled in toasted oats and crushed peppercorns. Gruth Dhu Cheese is made by Susannah Stone of the…
Highland Crowdie Cheese
Highland Crowdie is a soft, lemony-tasting cheese made from whole, pasteurized milk from Ayrshire cows grazed in the Scottish lowlands (despite its name.) Lactic acid is used to do the curdling. Highland Crowdie Cheese is made by Susannah Stone of the Highland Fine Cheeses company near Tain, Ross & Cromarty, Scotland.
Hramsa Cheese
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…
Isle of Mull Cheese
Isle of Mull is a dense, hard farmhouse cheese with some occasional blue veins. The cheese is made by a Jeff Reade at Sgriob-ruadh [1] Farm on the Isle of Mull off the west coast of Scotland. It is the only dairy farm on the island. Isle of Mull Cheese uses unpasteurized milk from Friesian,…
Lanark Blue Cheese
Lanark Blue is a Scottish Blue cheese made from unpasteurized sheep’s milk. Unusually for a sheep’s milk cheese, it’s made year round. It is made in Carnwath Farm near Strathclyde, Lanarkshire, Scotland by H J Errington and Co, The owner, Humphrey Errington, has 400 sheep (as of 2005.) They are maintained as two separate flocks,…
Strathdon Blue Cheese
Strathdon Blue is a blue cheese, reminiscent of a milder version of Stilton, with a spicy taste and many blue veins. It is made from pasteurized cow’s milk (about 70% Friesian and 30% Ayrshire milk.) One version curdles the milk with calf’s rennet; the other uses vegetarian rennet. Both are aged 8 to 12 weeks….