Cheese please!

26th June 2017 In Season

Whilst we find that most of our guests can’t resist our dessert menu, we are also finding that more and more people are opting for our inspiring cheese board too.

With superb Scottish cheeses such as Blue Murder from Tain, Isle of Mull Cheddar and Arran Brie complemented with Membrillo that we make from our garden quinces, homemade pickled Philiphaugh Fig and Bea’s buckwheat oatcakes served with grapes and celery, it’s hardly surprising why!

Of course, the climate and geography of Scotland are very well suited to the art of cheese-making. The short making season in Scotland meant that traditional cheeses usually needed to be capable of being stored and matured through the winter, hence the predominance of hard mature cheeses in both Scotland and in fact Britain as a whole. At one time, most farmhouses or crofts made their own cheese, but there was little financial return. But today we are lucky to have dozens of wonderfully diverse cheese makers across Scotland, ranging from large-scale Cheddar creameries to small and unique artisan cheese makers.

Here are just a few of our personal favourites that can be regularly found on the cheese board here at Seasons, from a New Order inspired cheese to Scotland’s oldest cheese to tipsy cows from Tobermory! we are sure that you will really enjoy reading their eclectic stories.

Arran Mist Brie
Nestling in the sleepy village of Blackwaterfoot on Arran’s west coast, Bellevue Creamery produces a range of delicious and award winning soft cheeses. From a modern creamery converted from a former milking shed in the heart of Arran’s dairy land, the Creamery makes Arran Mist, a smooth, creamy Scottish brie, from the milk of Arran cows

Arran Brie is a creamy Brie style cheese with a twist, cream is added to the recipe to give the cheese a firmer, smoother texture. This award winning soft cheese is made with 100% pasteurised Arran milk and every single cheese is turned by hand to ensure optimum quality. The cheese has a delicate, buttery flavour and is best served young.

Isle of Mull Cheddar
Made on Sgriob-Ruadh Farm near Tobermory, Isle Of Mull Cheddar is an artisans cheese made with traditional methods and unpasteurised, slightly alcoholic milk from quite possibly the happiest cows in Scotland!

A hearty, full-flavoured Scottish Cheddar but Isle of Mull Cheddar certainly doesn’t taste like any other cheddar and it doesn’t look like the same either. It is a pale ivory colour with a very sharp, fruity tang thanks to the unusual diet of the cows that eat the fermented grain from the nearby Tobermory whisky distillery. As a result, Isle of Mull is a bit drier in texture than other Cheddars with delicious flavours that are boozy, rich, savoury and mellow. Matured for 17 months in the farm cellars the cheese can often have a slight blue vein, but this just adds to the flavour. The cheese maker is proud to announce that using only wood and water for power, only renewable energy is used to produce the cheese.

Blue Murder from Tain
Blue Murder is a spicy, sea-salty, ripe and creamy blue cheese from Scotland, of quite some pedigree.
BlueMurder
Previously named after the famous New Order song Blue Monday, the cheese is now named Blue Murder. Made in Tain by the Highland Cheese company for ex-Blur bass player Alex James and British food champion Juliet Harbut (both cheese experts).

The cheese, which is made in Tain in the Scottish Highlands, has a delightfully rustic appearance and a bold, strong flavour, due to the rich milk from a herd of Holstein Fresian cows, who roam freely in the lush grass filled fields of the Highlands.

 

Stichill Cheese
Brenda Leddy of Stichill Jerseys has been producing butter, cream and cheese for over 30 years, and her cheese, made using traditional methods and unpasteurised milk, has been featured in Jenny Linford’s book of ‘Great British Cheeses’.

Stichill Jerseys near Kelso also claims to be the only maker of clotted cream in Scotland. Their milk comes from their own herd of Jersey cows, and they also produce a wide range of cheesecakes. An absolute stalwart of the Borders food scene, Brenda is passionate about fresh, local produce and can be described as a true local food hero.   Perfectly illustrated in the following quote from Brenda herself:

I was making cream at night and cheese in the morning. But I can’t imagine doing anything else.”

 

ARTISAN cheese-maker Margaret-Ann Maxwell is something of a big cheese and a local food hero to boot.

Her award-winning Doddington Dairy cheeses, from the family farm near Wooler in Northumberland –  are the cream of the crop.

Using fresh whole milk from the Maxwell dairy cows, the cheeses are crafted from the raw milk and matured on pine shelves in the cool, Northumbrian air for up to 24 months to give a good depth of flavour.

Berwick Edge is a strong and fruity Gouda-style cheese which is smooth in texture, and matured from 10 months to two years of age.

Darling Blue  named after the world famous heroine from the Farne Islands, is a wonderfully mellow buttery blue cheese with notes of a savoury saltiness reminiscent of Graces home by the sea.  Darling Blue is made from our pasteurized cow’s milk and traditional rennet. It has a natural rind.

Capability is like a Darling Blue without the blue veins so is similar to a white Stilton or a Caerphilly.  It is a smooth and delicately flavoured cheese with hints of  lactic and lemon . it has a white bloomy rind.



We hope that you have enjoyed of cheese lovers trip around Scotland and that it has inspired you to seek out some of the wonderful cheeses that are produced right across the length and breadth of the country. Scottish cheeses really are full of local flavour.