Top 12 Scottish Natural Rind Cheeses

Crowdie is a traditional fresh cheese made with cow's milk. It is produced by curdling skimmed milk with rennet. The texture of this cheese is creamy and crumbly, its flavor is sour, and its varieties can be enriched with herbs, oatmeal, or black peppercorns. It is believed that Crowdie was introduced to the country by Vikings in the 8th century. Pair it with a glass of dry white wine and consume it with fruit or oatcakes.Expand

Traditional Ayrshire Dunlop is a cylindrical, hard, pressed cheese made from Ayrshire cows' milk that is naturally pale yellow in color and has a smooth surface that feels moist to the touch. It can be mild, mature or extra mature, with the youngest maturing for a minimum of 6 months, and the oldest one can mature for up to 18 months. Its flavor is nutty and mild, but as it matures, some stronger, sharper and creamy flavors start to emerge. It is sometimes compared to cheddar, but it has a different, moister texture and it is not as strong.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

Anster is a traditional farmhouse cheese made from the milk of Holstein Friesian cows. The cheese is produced by Jane Stewart in Fife. The texture of Anster is creamy and slightly crumbly. The aromas are milky and rich, while the flavor is milky, tangy, and fresh. The cheese is matured for 8 weeks. It's named after the nearest town or region, in this case – Anstruther.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

Lanark Blue is a traditional roquefort-style cheese produced by Selina Errington. The blue cheese is made from raw sheep's milk. It's settled into shape, then dipped in brine before it's left to rest for a month so that the mold develops on the rind. Lanark Blue can be sold after 6 weeks of maturation up to 8 months. The texture is creamy, with blue veining running throughout the paste. The flavors are salty, creamy, sharp, rich, and tangy. It's recommended to pair it with a glass of Rioja or Bordeaux. Use Lanark Blue in sauces or crumble it over salads.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

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

Cairnsmore is a Scottish cheese hailing from Wigtown, where it's produced by Galloway Farmhouse Cheese. This hard cheese is made from raw sheep's milk and it's made only from April to October. It's left to age from 7 to 9 months. Underneath its moldy rind, the texture is smooth, crumbly, and open, with numerous small eyes dispersed throughout the body. The cheese is very aromatic, while the flavors are sweet and nutty, with a hint of burnt caramel. It's recommended to pair it with a glass of sweet wine.Expand