Strathdon Blue Cheese – Highland Fine Cheeses
Strathdon Blue Cheese – Highland Fine Cheeses.
A creamy, full-flavoured blue with a distinctive flavour. You really can taste the salty sea air when you first bite into the cheese and its flavour continues to grow in your mouth.
Strathdon Blue is a deep rich, yet mellow blue made in Tain, just north of Inverness. It is crumbly with a hint of creaminess that gives way to a fabulous blue taste in the mouth. It is said that the saltiness in the cheese comes from the fact that the cows graze so close to the coast. The cows therefore naturally consume salt as part of their diet. When eating this cheese you can really taste the seaside and it is no surprise that it often wins awards. The pinnacle of these is having been previously named the Best Cheese in Scotland.
The cheese itself is made by Rory Stone on his family farm in Tain. Rory’s mother, Sussanah, started the cheesemaking tradition by making Crowdie using left over milk from the dairy shorthorn cows kept on the farm. Sussanah claims to be a direct descendent of Mariota de Ile who allegedly made the famous Scottish cheese Caboc in the 15th Century.
Delicious with a sweet sherry as the flavour of the wine cuts through the sharpness of the blue
About Stone family at Highland Fine Cheeses
With a rich history of cheese making in the family, cheese making began in earnest at their family farm at Blarliath, around 80 acres running along the beautiful Dornoch Firth and to the West of Tain.
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.
3 in stock