The making of cheese on Scottish Islands has long been practised as a way of conserving the rich plentiful milk of spring and early summer, the grass is stimulated into luxuriant growth. The cows then have an abundance of herbage on which to graze. They show their appreciation by filling the milk pail, so giving to the island cheesemakers the opportunity of practising their ancient craft.

This tradition is still very much alive on the Isle of Mull. At Sgriob-ruadh farm, close by the island's delightful and principal town of Tobermory, Isle of Mull Cheese is made.

Blue Monday is an unusual blue cheese created by Juliet Harbutt (cheese expert) and Alex James (ex-Blur bassist). Juliet and Alex formed the Evenlode Partnership which is based the in Cotswolds. However, the cheese is produced in Tain, which is about an hour north of Inverness, by Ruaraidh Stone of the Highland Fine Cheese Co.

Named after the New Order hit, Blue Monday, the cheese is made from cow's milk, using vegetarian rennet. It is produced in 650g squares and has a steely, yet sweet flavour. It is milder than most blue cheeses and has a very creamy texture. It is ivory coloured, with purple-blue streaks.

Pasteurised cow’s milk, suitable for vegetarians.



Reputedly the Queen's favourite, this Highland cheese is famous for it's incredibly buttery taste and creamy texture. Rolled in oatmeal (the cheese, not The Queen!)

Strong, powerful blue with a full-on, earthy kick!

Made in Lanarkshire by Humphrey Errington.

One for lovers of strong blues!

Traditionally a firm Christmas favourite with our customers, this Highland cheese is smooth and creamy and rolled in oatmeal and crushed black peppercorns.

Also known as 'Black Crowdie'.

Scotland's answer to Roquefort!

Hand made by Humphrey Errington, this is a sharp, tangy sheep's milk blue with a penetrating taste and a deep, satisfying finish!