The climate and geography of Scotland are well suited to cheese-making. The short cheese making season in Scotland meant that traditional cheeses usually required to be capable of being stored (matured) through the winter - hence the predominance of hard (matured) cheese in Scotland At one time most farmhouses or crofts made their own cheese but there was little financial return. Improved transportation of milk changed the scene dramatically. Today Scotland's cheese makers offer a wide range of all types of wonderful cheese. We offer but a few.

Scottish Cheese Board Selections

In Europe, they have always liked something sweet with their cheese. So, the Italians spoon honey on Pecorino and the Spanish serve membrillo (quince paste) with Manchego. This was the inspiration for a range of Fruits for Cheese, so super-concentrated that only a little is needed. That’s why they are called: "Caviar for cheese". Think of them as fruit purees, not jams, because of the high level of fruit.