Scots Cheeseboard Selection 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.

Rainton Tomme – Rainton Tomme comes from an Ethical dairy in the Galloway hills in Scotland. It is a semi-hard cheese with a sweet, grassy and nutty flavour. The Ethical dairy has been farming organically for over 20 years, however, increasingly concerned by the intensification of dairy farming, they have been working hard to come up with different solutions. The big idea? A new method of dairy farming keeps the calves with their mothers to suckle. The Ethical Dairy model is based around treating the animals, the land, the environment and the people who work there with respect and kindness. Made with unpasteurised 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 traditional rennet Contains milk.

one pack of biscuits and a limited edition eco tote bag

Add a wee dram and raise your glass!