Burns Night is a chance to gather friends for a good supper and celebrate Robert Burns. We will be stocking haggis and a fine selection of Scottish Cheese. Please make sure to pre-order cheese or haggis to make sure we have enough available.
Dense, dry curd cheese rolled in cracked black pepper and springy oatmeal. Gritty and aromatic on the palate with a spicy kick, this little cheese (Gruth Dhu in Gaelic) packs a peppery punch on your oatcakes, hot buttered toast with eggs, or on top of a perfect fillet steak. 110g
BLUE MURDER Ⓥ A Blue to die for!
Mould ripened and meaty with fine threads of blue running through the creamy, white paste, so satisfyingly sweet and velvety that a mouthful can even take non-Blue cheese lovers to heaven! Easy to enjoy with savoury or sweet, easy to cook with.
CABOC Ⓥ A Chieftain’s Cheese with a warning
Washed rind, high butterfat content and rolled in pinhead oatmeal, Caboc has medieval Highland roots in the ‘chieftain’s cheese’ created by Mariota de Ile who took the thick cream from the milk and matured it in barrels, instead of churning it into butter.
We don’t know hether the Chieftain died in battle or from consuming too much Caboc, so this cheese comes with a warning: a little goes a long way!
MINGER Ⓥ Pong on the nose; pure pleasure on the palate
Orange annatto washed rind with a deliciously oozy, creamy paste, mildly nutty and lemony, hinting at flavours of the farmyard but becoming decadently pungent and runny when ripe. A Minger should ming – in a good way!