T: 013397 53113

E: info@cambusomay.com

Auld Lochnagar -

Fresh, nutty & slightly savoury

As with all of Alex Reid’s cheeses, Auld Lochnagar is named after a famous local landmark around Royal Deeside and the Cairngorms where the cheese is made. Auld Lochnagar is an age-old family recipe almost as old as the mountain itself. The recipe has been handed down over generations and is aptly named as this is truly a mountain of a cheese.

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. Maturing cheese in the farmhouse was a bit of a dark art.

Cheese was kept in cold damp rooms and turned regularly. Alex has researched this very carefully and has developed a maturing room capable of creating the same conditions in the shadow of this famous Scottish mountain.

Alex’s attention to detail and care to produce the ideal conditions means the cheese you buy will hold the same delicious flavours time and time again.


Unpasteurised cow's milk


Traditional (plus annatto colouring)


British Cow - hard



Made by

Alex Reid


Product of Scotland


The award-winning Auld Lochnagar, matured up to 12 months, has all the strengths of maturity. The cheese is nutty and slightly savoury and really develops in depth of flavour and character as it becomes older - a real mountain of a cheese!

Cambus O’May Cheese Company remains open for business for email orders. 


A big thank you to customers for your continued support during this period of uncertainty. Your orders will ensure that we are here to produce your favourIte Aberdeenshire farmhouse cheeses once this is all over. For now, we’re unable to accept visitors to the Creamery so all tours and visits are cancelled.
We’ll notify customers once Government protocols have been lifted and things are back to normal.
We can’t wait to see you then and welcome you to our new visitor centre facility and the Milk Hoose Café.
Stay safe, Alex Reid