Scotland produces some of the world’s best cheese products, courtesy of its geography and climate.
The type of season in Scotland is suitable for how cheese is prepared and stored through the winter. This is the reason why a hard kind of cheese is common in Scotland.
In the past, local cheesemakers did not earn much from their products. However, with the improvement in the refrigeration, transportation system, facilities, and milk delivery, financial return in the cheese-making industry in Scotland increased significantly.
Currently, Scotland has now numerous cheese-making businesses, from traditional farmhouses to big corporations.
The traditional Scottish Cheddar has remained the top choice of the cheesemakers, accounting for 70-80 percent, as reported by the Taste of Scotland. Other cheese products that are also popular in the country include Blue, Caboc, and Dunlop.
The top creameries in Scotland can be found in Stranraer, Locherbie, and Campbeltown. While some of the small local cheesemakers are in Arran, Bute, Mull, Islay, Orkney, and Gigha.
Big cheesemaker corporations, like A McLelland & Son Ltd, are also instrumental in bringing the popular Scotland cheese products to the rest of the world.
Supermarkets like Sainsburys, Tesco, Aldi, Waitrose, and Co-op are also responsible for the constant flow of unique and tasty Scotland- made cheese products throughout its towns and cities.
Residents and tourists are also given the privilege to visit the country’s different farm shops and creameries. With your choice of superb Scottish cheese and wine on your hand, your visit to Scotland will be a delightful one.
Some of the best cheeses made in Scotland
Anster cheese is made from Holstein Friesian cows, and has crumbly and creamy in its texture. It has a rich and milky aroma. Anster is considered a traditional farmhouse cheese product in Scotland.
Lanark Blue is traditional Scottish cheese. This type of cheese is made from raw sheep’s milk. It has a creamy texture, with tangy, sharp, rich, salty, and creamy flavors.
It is best paired with a glass of Bordeaux or Rioja. Selina Errington produces Lanark Blue. The cheese can be sold in the market after 6 weeks to 8 months of maturation.
Blue Monday, or Blue Murder, is made from cow’s milk, and matures for 8 weeks. This cheese has a creamy, soft texture, with spicy, savory, and sweet flavors.
Interestingly, this cheese was created by Alex James of the famous UK band alternative rock band Blur, together with cheese expert Juliet Harbutt.
Isle of Mull
Isle of Mulls is a traditional cheese in Scotland. This cheese is made from raw cow’s milk. It has a chewy, creamy, and hard texture, with a yeasty smell. Isle of Mulls has fruity, tangy, and sharp flavors. This type of cheese also bagged a gold medal at the British Cheese Awards, among its other awards.
This cheese is best served with a glass of Merlot.
Crowdie is made from cow’s milk. It was believed that this type of cheese was first introduced to Scotland by Vikings in the 8th century, according to Taste Atlas. This traditional Scottish cheese has a crumbly and creamy texture, with a sour flavor.
Black peppercorns, oatmeal, and herbs can enhance the flavor of the cheese. It is best served with oatcakes, fruits, and white wine.
Caboc is considered the oldest cheese in Scotland. It is made from cow’s milk, and with a smooth and creamy texture. Caboc ages naturally and is produced without rennet. This cheese has a mild, tangy, and buttery flavor.
Accordingly, Caboc was first made in the 15th century for wealthy families.
Galloway Farmhouse Cheese produces Cairnsmore in Wigtown. This type of cheese is hard, with a moldy rind, crumbly and smooth in texture.
This cheese comes from sheep’s milk. It is only made from April to October and is left to age from 7 to 9 months. Cairnsmore has a nutty and sweet flavor. It is best paired with a bottle of sweet wine.
Orkney Scottish Island Cheddar
Orkney Scottish Island Cheddar is nutty, acidic, and savory in taste. The cheese matures for 6 to 18 months. It has a firm, smooth texture.
Ailsa Craig is made from goat’s milk. It is produced by Ann Dorward in Dunlop, and is produced in limited quantities. Ailsa Craig has a fluffy, light texture. It is considered one of the very few goat’s cheeses made in the country.
Dunsyre Blue cheese is made from unpasteurized cow’s milk. Humphrey Errington produces this cheese on his farm in Lanarkshire. Dunsyre Blue has a smooth, creamy texture. It also goes with a spicy flavor.
Cambus o’May has an earthy, nutty flavor and with pale color. It is made from unpasteurized milk in Cambus o’May creamery on Royal Deeside.
Criffel is made from unpasteurized cow’s milk. It has a creamy, sweet paste. Barry Graham and the Loch Arthur Creamery produced this type of cheese in Dumfriesshire. Criffel has a bit soft in texture and has a strong flavor.