Highland Fine Cheeses
Traditionally the Highlands was cattle country. Every small farm or croft had a house cow with which to supplement the tedious diet of mutton, neeps, tatties and road kill. Any spare milk was left by the range to stay warm after the cream had been ladled from the top to churn into butter. The natural cultures in the liquid would slowly eat the lactose and multiply throughout, souring it by releasing lactic acid. Eventually the milk would set and form a curd, a bit like yogurt. Then the curd would be scrambled like eggs and hung up in a pillow case or a muslin to drain the whey. Add some salt and you have the simplest preserved milk in the world – Crowdie. Is this your company?With a strong cheese history running through the family, you can still find the Stone family firmly behind the reigns today. In 1994 Rory joined mum, Susannah, and his older brother in the family business of cheese-making, and has headed up the company ever since. Now the company is focused on mould ripened cheese with brie, blue and washed rind styles. The milk comes from three farms, Sibster just west of Wick, Thrumster with a herd of organic Jersey cows and Rootfield on the Black Isle which is converting to Ayrshire cows.
Our product range includes the traditional Crowdie, Black Crowdie, Caboc, Morangie and Highland Brie, Strathdon Blue, Blue Murder, Fat Cow and Minger. Is this your company?Why not check out other Local food in Ross
Contact Details
Highland Fine CheesesBlarliath Farm
Shore Road
Tain
Ross
IV19 1EB