Auld Reekie cheese has been carefully developed to combine the flavours and textures of traditional cheese with a delicate wood and whisky finish. Alex uses traditional smoking methods which are still employed locally in Royal Deeside to delicately smoke game such as venison and salmon.

To add a whisky twist to the cheese, he uses, exclusively, whisky barrel shavings in his smokehouse. 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. It reminds me of the ambience and aroma of cobbled streets in Edinburgh hence we’ve named it after the nickname of the ancient capital of Scotland”.