Sgt. Peppers Wedding Cake (Serves 30-40 people)August 17, 2018
Strong, Spicy and Hot Selection 1/2 kgAugust 17, 2018
Scots Cheeseboard 1/2kg
“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 100g each of:
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.
St Andrew’s Farmhouse Cheddar – On the East Neuk, in the kingdom of Fife sits the farm of Jane and Robert Stewart where their herd of Friesian cows gaze out over the Firth of Forth. This cheddar is 12 months old and has the rich almost fruity flavour of Scottish cheddar with a hint of the sharpness which comes from the salt of the sea. Made with unpasteurised milk and traditional rennet.
Connage Gouda – Could there be a place less like Holland than Inverness? Connage gouda is a creamy, well textured cheese that ranges from sweet and mild when young and matures to a stronger firmer texture full of flavour. Within the dairy Connage Gouda is known as Peter’s cheese, as he is the cheesemaker! The Cows eat a diet rich in clover to give the milk the sweet flavour and it is matured for 8 months for nutty flavours and good crystalisation. Made with pasteurised milk and vegetarian rennet.
Blue Murder – This cheese originally started life as a collaboration between Alex James of Blur fame and renowned cheese expert Julia Harbutt. It was called Blue Monday after the famous song by Blur. Time has moved on and Blue Monday has become 2 kinds of cheese! Blue Monday is now made by Judy Bell in Yorkshire and Blue Murder is made by Highland Fine Cheeses in Tain. It is made from cow’s milk, and it matures for up to 8 weeks during which time it develops a mellow, soft, creamy texture. The flavours are savoury, slightly sweet, buttery, spicy, and rich. It has a kick of chocolate and malt. Made with pasteurised milk and vegetarian rennet.
Auld Reekie – Edinburgh is still affectionately known as “Auld Reekie” (Scots for ‘Old Smokey’), a nickname originating from the days when smoke from open coal and peat fires hung over the city like a fog. It comes as no surprise then to learn that this lovely crumbly, unpasteurized cheese from Cambus O’May in Royal Deeside is lightly smoked over old whisky barrel chippings for a smoky, peaty flavour, Alex, comments that “carefully smoking Auld Reekie has become a favourite pastime at our creamery because of the aromatic whisky distillery atmosphere it creates in the smokehouse! Made with unpasteurised milk and vegetarian rennet Contains milk.
one pack of biscuits and a limited edition eco tote bag
Add a wee dram and raise your glass!