The Robert Burns' Special Scottish Selection

We 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!

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