Scottish Cheeses
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Isle of Mull
£4.95The 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.
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Blue Monday
£4.99Blue 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.
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Caboc
£3.99Reputedly 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!)
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Dunsyre Blue
£5.99Strong, powerful blue with a full-on, earthy kick!
Made in Lanarkshire by Humphrey Errington.
One for lovers of strong blues!
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Gruth Dhu
£3.99Traditionally 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'.
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The Robert Burns' Special Scottish Selection
£39.95We have put together a very special selection of Scotland's best cheeses, together with traditional Highland oatcakes and a fabulously more-ish chutney 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 - 250g each of the following cheeses...
Isle of Mull - One of our best selling Cheddars, the Isle of Mull is handmade near Tobermory by Chris and Jeff Read using raw cow's milk and traditional animal rennet. Tangy, nutty and full flavoured with a brittle yet creamy texture. Outstanding.
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. Now referred to as the more English sounding Black Crowdie - it will always be Gruth Dhu to us!
Dunsyre Blue - Powerful, tangy blue cheese with streaks of blue/green mould running throughout to impart a distinctive spiciness! Produced by cheesemaker Humphrey Errington in Lanarkshire. Made from unpasteurised Ayrshire cow's milk using vegetarian rennet.
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! Great with all of the cheeses on our selection.If this is a gift, please let us know what you would like us to say when ordering (in the field titled "Special Delivery Instructions") and we will put a free gift card in for you!
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