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Scottish Cheeses

Caboc

Caboc

Highland Fine Cheeses, Tain, Ross Shire

A small log with a buttery texture coated in pinhead oats. Legend has it that this cheese was discovered by accident when a cattle herder returned home with the day's cheese in the same box that he had used to carry his oatcakes earlier that day. 110g.
3.50

Corra Linn

Corra Linn

Carnwath, Lanarkshire, Scotland

This hard ewe's milk cheese is named after the highest waterfall in Clyde Falls. It has a characteristic nutty flavour, wiht subtle sweet notes.
3.20 per 100g

Gruth Dhu

Gruth Dhu

Scotland

Gruth Dhu is the Gaelic for Black Crowdie and is made using crowdie and double cream, then covered in pinhead oats and crushed peppercorns.
2.30 per 100g

Isle of Mull Cheddar

Isle of Mull Cheddar

Tobermory, Isle of Mull, Scotland

This cheddar, sometimes called Tobermory, is traditionally hand made on the Isle of Mull and matured for at least eight months. Full flavour and very cheddary.
2.40 per 100g

Lanark Blue

Lanark Blue

Humphrey Errington, Lanarkshire

Humphrey's sheep graze the wild heather pastures which impart their flavours to this Roquefort-style cheese. A very variable cheese with the strength varying from full to fierce. Only available from June to January.
3.20 per 100g

Morangie Brie

Morangie Brie

Tain, Scotland

This soft brie was a gold medal winner at the World Cheese Awards. Made in the northern Highlands, it is rich and creamy, with a mushroomy flavour.
2.40 per 100g

Strathdon Blue

Strathdon Blue

Ross & Cromarty, Scotland

This firm, meaty blue won "Best Scottish Cheese" for Highland Fine Cheeses in 2002. It has a strong creamy flavour and a deep, powerful finish.
2.60 per 100g

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