Top 7 Highland Scottish Cheeses

Connage Highland Dairy is a family-owned, fully organic business located in Inverness, Scotland. It produces a variety of traditional cheeses using milk from its own herd of organic, grass-fed cows. Their range includes cheddars, bries, and blues, all made with a focus on sustainability and locally sourced ingredients. The dairy also operates an on-site shop and offers cheese-tasting events.Expand

This cheese has moderately intense acidic notes, while still remaining savory and nutty, with a clean aroma typical of Cheddar. Its texture is firm, smooth and closed, and the cheese is left to mature for 6 to 18 months, its flavor changing according to the maturation stage. Medium cheddar has a slight savory flavor, mature cheddar has a slightly sharp, savory flavor, while extra mature cheddar has a brittle texture and a sharp, savory flavor and lactate crystals. Orkney cheddar is unique because of its production method called 'dry-stir', e.g. a method of constant stirring to stop the curd from bonding, giving it its unique texture. The milk used in the production process must be fresh and local. Orkney cheddar can be used in cauliflower soups and various pies, but it is also often served with smoked fish.Expand

Strathdon Blue is a Scottish blue cheese hailing from Tain, where it's been produced by the Stones family since 1851. The cheese is made from pasteurized Ayrshire and Friesian cow's milk. The texture is rich and creamy with blue veining running throughout the paste. The aromas are powerful and rich, while the flavors are creamy and spicy with a slightly peppery finish. Strathdon Blue has won many awards, including Super Gold at the World Cheese Awards in 2014. It's recommended to use this cheese in cooking due to its pepperiness, so Strathdon Blue is often crumbled over steaks or burgers. Pair it with a glass of port or sweet sherry.Expand

Blue Monday (now known as Blue Murder) is a Scottish blue cheese that's named after the famous New Order song. It was created by a celebrity – Alex James of Blur, the popular British band, along with a cheese expert named Juliet Harbutt. This blue cheese is made from cow's milk, and it matures for up to 8 weeks. During the maturation period, it develops a mellow, soft, creamy texture. The flavors are savory, slightly sweet, buttery, spicy, and rich. It has a kick of chocolate and malt. It's recommended to use it in soufflés, blue cheese mousse, with steaks, pasta dishes, or melt it onto cauliflower. Pair it with a dark bitter ale or stout.Expand

Isle of Mull is a traditional cheese hailing from the archipelago of Inner Hebrides. This cheddar cheese is made from raw cow's milk and it's usually left to age for 18 months before consumption. Underneath its cloth-wrapped natural rind, the texture is creamy, chewy, and hard. The aroma is yeasty and pungent, while the flavors are sharp, tangy, strong, and fruity. It's recommended to pair Isle of Mull with a glass of Merlot. This cheese has won many awards, including a gold medal at the British Cheese Awards.Expand

Morangie Brie is a Scottish brie-style cheese hailing from Tain, where it's produced by Highland Fine Cheeses. The cheese is made from pasteurized cow's or sheep's milk. Underneath its bloomy rind, the texture is smooth and creamy. The aromas are mild, sweet, and milky, while the flavors are smooth, sweet, meaty, and creamy. This soft cheese goes well with red or white wines.Expand

Caboc is Scotland's oldest cheese, made with cow's milk. This double-cream cheese is made without rennet and ages naturally. It is shaped into logs that are rolled in toasted pinhead oatmeal. The texture is creamy and smooth, a bit thicker than clotted cream, while the flavors are nutty, buttery, mild, and tangy. Caboc was first produced in the 15th century, when it was reserved for the wealthy. It is believed that Mariota de Ile, the daughter of chieftain Macdonald of the Isles first developed the recipe, then passed it on to her daughter, and the recipe has been fluctuating over the generations. Today, the recipe is still a secret, and the only person who has it is Suzannah Stone from Tain, who is still making this cheese. It is recommended to serve Caboc on a cheese-board or as an appetizer with brown toast and watercress. Pair the cheese with a light red wine such as Beaujolais.Expand

Hebridean Blue is a distinctive blue cheese produced on the Isle of Mull, part of Scotland's Inner Hebrides. Crafted by the Isle of Mull Cheese company, a family-run business located on Sgriob-ruadh Farm near Tobermory, this cheese is made from unpasteurized cow's milk, primarily sourced from the farm's own herd. The cows' diet includes spent grain from the nearby Tobermory distillery, which imparts a unique richness to the milk and contributes to the cheese's complex flavor. Hebridean Blue is known for its robust and intense taste, characterized by a tangy, salty, and earthy profile with a hint of sweetness. Its creamy yet crumbly texture features blue veins running throughout, giving it a marbled appearance. Aged for up to 8 months, the cheese develops a strong, savory flavor that pairs beautifully with sweet accompaniments like honey or figs, as well as robust red wines, dessert wines, or a good Scotch whisky, particularly those from the nearby Islay distilleries. This artisanal cheese reflects the rugged landscape of the Isle of Mull and the dedication of the family that produces it, making it a celebrated choice among cheese connoisseurs.Expand