We have put together a very special selection of Scotland's best cheeses, together with traditional Highland oatcakes and a fabulously more-ish chutney for cheese to compliment the cheeses. Just add a glass or two of your favourite single malt (my recommendation would be a wee dram of Lagavulin), some friends and a whole heap of dancing!

What you get

Isle of Mull - Isle of Mull cheese milk is spared the affrontery of pasteurisation and the cheesemakers strive to keep the cheese as natural as possible, not even adding colouring (commonly used in cheese making). For that reason, the cheeses made in winter, when the cows are being fed hay, are whiter in appearance than those made when fresh, green grass is more readily available. Tangy, nutty and full flavoured with a brittle yet creamy texture.
 
Gruth Dhu - A Churchmouse Cheeses favourite! This beauty from the Highlands of Scotland is a white, rennet-free soft and creamy cheese rolled in oatmeal and black peppercorns to give a hearty, fiery kick! Made with cows milk. Pasteurised and vegetarian
 
Lanark Blue - Roquefort-style Scottish blue cheese produced by cheesemaker Humphrey Errington. The taste is powerful yet slightly sweet and the green-blue veins spreading through the cheese are the result of mould having been sprinkled into the milk vat before the cheese is curdled. After that the cheese is moulded by hand and allowed to mature for three months. Made from unpasteurised and vegetarian sheep's milk.
 
Caboc - The famous Scottish double cream cheese, rumoured to be the Queen's favourite cheese. Rolled in toasted pinhead oatmeal. Very buttery taste and texture. Traditionally eaten as a table cheese in Scotland with oatcakes or spread on a herring fillet and grilled. Vegetarian and pasteurised. Made with cows milk.
 
Specially selected jar of chutney, perfect with our Burn's Night Selection.
 
Highland Mini oatcakes - a perfect bite size!

The following poem, a staple at Burn's Night, seems rightly appropriate!