All of our cheeses are handcrafted using unpasteurised milk from traditional recipes. Unlike mass-produced cheese that is standard in consistency and often unexciting in taste, cheese made with raw milk boasts a wealth of interesting flavours and textures. Part of the charm of producing raw milk cheeses is the difference in flavour that comes with different seasons so expect subtle changes in the cheese as the year goes on.
A Scottish Institution returns… a unique handmade cheese, recreated as it was. This hand pressed 2 day curd cheese melts in your mouth and has a finish that leaves you dreaming of days gone by. Strong and creamy, our flagship cheese is nutty and flavoursome.
This is the first authentic reproduction of this cheese since the 70’s based on Barbara Reid’s traditional farmhouse recipe.
Lovely on a Scottish oatcake; it needs nothing else!
(Pronounced: Lari-groo; the Pass of Dru) – An old fashioned cheese with an old fashioned flavour. A moist crumbly texture with a pleasant tang and full finish. Those that have trekked this ancient mountain pass will associate with the crumbly and long finish notes! Makes an excellent cheese toasty.
The creamy texture of this cheese mimics the smooth Western slopes of the mountain whilst the sharp acidity and after taste reflects the jagged edge of the Eastern cliffs of Lochnagar. – A real mountain of a cheese!
Auld Lochnagar is an age-old family recipe almost as old as the mountain itself. The ancient art of cheese-making was as much about maturing as it was about the process. Alex, too, believes in allowing plenty of time to allow a cheese to mature fully. Auld Lochnagar is a perfect example of this as it gently matures for up to 12 months allowing the full depth of flavour to develop.
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.