“Wi’ sweet-milk cheese, in a whang”
Celebrate Scotland’s finest, especially on Burn’s Night (25th January) with a delicious cheese board representing some fine Scottish cheeses including 200g each of:
Isle of Mull Cheddar – On the beautiful Isle of Mull at Sgriob-ruadh farm, the cows graze the peaty pasture close to the sea which lends Isle of Mull cheddar it’s distinctive salty, spicy flavour which makes this cheese a superb addition to any cheese board. Made using traditional methods with un-pasteurised milk and animal rennet.
Gruth Dhu – This is a stunning addition to any cheese board. Crowdie is a log-shaped soft cheese with a creamy, yet slightly sour taste. Gruth Dhu is a blend of crowdie and double cream introduced by artisan cheesemakers, the Stone Family. Also known as ‘Black Crowdie’, it is rolled in toasted pinhead oats and black pepper to create a tasty twist on the traditional product. Made with pasteurised milk and vegetarian rennet.
Hebridean Blue – From the Isle of Mull Cheese company Hebridean Blue is a creamy, sharp, cow’s milk cheese with an old-fashioned taste. Made with unpasteurised milk and vegetarian rennet.
Highland Chief – The perfect combination of cheddar and fine Islay malt whisky, just the smell of this cheese is enough to move your tastebuds! Made with pasteurised milk and vegetarian rennet.
Inverloch Goat – A beautiful milky goat’s cheese from the Kintyre peninsula with a very “un-goaty Flavour”! Kay Eaton first made this cheese in 1985 when the market for her son’s goat milk collapsed. Made with pasteurised milk and vegetarian rennet.
2 packs of Stockan & Garden Orkney oatcakes
Add a wee dram and raise your glass!