Cheesemonger's Special Selection

With Burn's Night coming up, our January selection is a celebration of Scottish cheese accompanied by traditional Scottish oatcakes for a perfect match of flavour and texture.


Isle of Mull Cheddar - The 'King' of Scottish cheese, is made on the Hebridian island from which it takes its name. A raw cow's milk cheese made to a traditional farmhouse recipe and matured for eighteen months, Isle of Mull Cheddar is pale ivory in colour with a yeasty aroma and full, savoury flavour. It is drier in texture than other Cheddars and slightly nuttier in taste. Its sharp, fruity tang comes from the cows enjoying fermented grain from nearby Tobermory Whisky Distillery. It is well matched by a spoonful of fruity chutney and an oatcake. Pair it with a full-bodied Merlot or perhaps a wee dram of single malt whisky this Burns Night! Unpasteurised cow's milk / Traditional rennet.


Lanark Blue - A powerful blue-veined sheep's cheese that has been made by family-run Errington Cheese in South Lanarkshire since the 1980s. Semi-hard in texture, Lanark Blue is settled into shape rather than pressed. It is completely handmade using raw milk from the farm's own flock of Lacaune ewes (the same breed used to produce French Roquefort). Lanark Blue is sold wrapped in foil in keeping with Scottish tradition. It is salty and creamy with sharp and tangy blue veins of Penicillium Roqueforti. The zingy quality of this blue cheese makes it a wonderful cooking ingredient for sauces or crumbled over salads. Unpasteurised ewe's milk / Vegetarian rennet.

Paddy's Mile Stone - A small, beautifully wrapped soft cheese made by Dunlop Dairy near Stewarton to the west of Glasgow. The name of this cheese is inspired by the local name for nearby Ailsa Craig, a volcanic rock and bird sanctuary of similar shape that sits in the Firth of Clyde. Paddy's Mile Stone is handcrafted from the milk of Ayrshire cows and then ripened for several weeks to develop its white bloomy rind. This rind is wrinkled in appearance and mushroomy in taste. It encases a mousse-like paste that has a delicate flavour, creamy with a slight bite. Enjoy it with a glass of fizz for a wonderful texture contrast or a pale rosé wine. Pasteurised cow's milk / Vegetarian rennet.