Cheeses from our successful cheese night!

We were waiting on a few last details on some cheeses we had on our artisan scottish cheese night. Here they are for your delectation and you can purchase most of them in Epulum while stocks last.

Ailsa Craig
A unique little full fat goats milk cheese that is pasteurised and suitable for vegetarians. It’s a beautiful little cheese named after the island situated off the Southern Ayrshire coast of Scotland. It is moulded to look like the island giving it its unique shape.

Clava, Organic

A creamy smooth organic brie from the Connage Highland Dairy in Ardesier on the shore of the Moray Firth. The dairy is situated on a family farm, Milton of Connage at Ardesier. The farm was started by their father Hamish Clark and is now farmed by the family – Callum & Cameron, Jill & Eileen. They have an organic dairy herd of 130 cows, mostly Holstein Friesian with Jersey crosses and Norwegian Reds, which graze the luscious clover pastures around the dairy and along the shores of the Moray Firth, producing the milk used for their delicious cheeses.

Lairig Ghru (Pronounced: Lari-goo)

Meaning the Pass of Dru, this is 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!

Bonnet

A mature, full fat, hard cheese, made from pasteurised goats cheese. Notes of herbs with a smoky lemony tang. It is matured for 4 – 6 months by Ann Durward from Dunlop Dairy in Stewarton, Ayrshire. Stewarton is known as ‘The Bonnet Toon’ as this is where they manufactured bonnets for the Scottish Infirmary during the 1st World War.

Criffel Organic

Made from unpasteurised cows milk. Semi-soft washed rind mild, lactic, fresh taste. Smooth textures and a tangy, floral taste distinguish this organic, Scottish cheese. Made at the famous Loch Arthur Dairy, this is a community where men and women with learning difficulties or mental health problems can learn social skills, including cheese making. Multiple prize winning cheese – all organic!

Blue Monday

A uniquely shaped square blue cheese produced with pasteurised cow’s milk. It is not as rich as a traditional English blue cheese as it is European in style so it does not compete directly with Stilton. It has a nice and spicy flavour, but not as salty as most blues. A moist, creamy texture accompanies this blue cheese. Mature at 10 weeks, but still excellent at 14 weeks. One of only a handful of Scottish blues made by Highland Fine Cheeses by Juliet Harbutt & Alex James