Hard, tasty organic locally made Scottish cow's cheese. Cows Milk, Vegetarian, Pasteurised

Cow's milk cheese made with two thirds crowdie and one third double cream, rolled in oatmeal and peppercorns. Has a light texture rich with a fiery finish. Cows Milk, Vegetarian, Pasteurised.

A hard pressed cheese full of flavour. It is one of the least "goaty" cheeses being typically three months old. It has won many awards over the years and comes highly recommended. Goats Milk, Vegetarian, Pasteurised .

Cows milk cheese traditionally taking 12 months to mature. This cheddar is strong and powerful. Slightly granular texture, with a lovely spicy tang. Cows Milk, Un-pasteurised

Traditional Cheddar style wax truckle smoked cheddar, produced by the famous Inverloch Creamery in Argyll.

A luscious blue cheese from the Sones of Tain, Highland Fine cheesemakers

Semi hard Scottish cows milk cheese. A beautiful creamy buttery taste with mild earthy tones. Cows Milk, Vegetarian, Pasteurised.

Hard, tasty organic locally made Scottish cow's cheese. Cows Milk, Vegetarian, Pasteurised

Cow's milk cheese made with two thirds crowdie and one third double cream, rolled in oatmeal and peppercorns. Has a light texture rich with a fiery finish. Cows Milk, Vegetarian, Pasteurised.

A hard pressed cheese full of flavour. It is one of the least "goaty" cheeses being typically three months old. It has won many awards over the years and comes highly recommended. Goats Milk, Vegetarian, Pasteurised .

Cows milk cheese traditionally taking 12 months to mature. This cheddar is strong and powerful. Slightly granular texture, with a lovely spicy tang. Cows Milk, Un-pasteurised

Traditional Cheddar style wax truckle smoked cheddar, produced by the famous Inverloch Creamery in Argyll.

A luscious blue cheese from the Sones of Tain, Highland Fine cheesemakers

A Cheddar type cheese with a firm body, a deep rounded flavour with nutty sweet hints – resulting in a distinctive experience that slowly stimulates the different taste sensations.

Hard, tasty organic locally made Scottish cow's cheese. Cows Milk, Vegetarian, Pasteurised

Cow's milk cheese made with two thirds crowdie and one third double cream, rolled in oatmeal and peppercorns. Has a light texture rich with a fiery finish. Cows Milk, Vegetarian, Pasteurised.

A hard pressed cheese full of flavour. It is one of the least "goaty" cheeses being typically three months old. It has won many awards over the years and comes highly recommended. Goats Milk, Vegetarian, Pasteurised .

Cows milk cheese traditionally taking 12 months to mature. This cheddar is strong and powerful. Slightly granular texture, with a lovely spicy tang. Cows Milk, Un-pasteurised

The Macleans use local and natural ingredients,some well kept secrets from the family recipe book, the inspiration of Macbeth and the skills of a family steeped in the traditions of Scottish Baking to produce the range of products that their customers enjoy - time after time. The ever popular Traditional Oatcake

Traditional Cheddar style wax truckle smoked cheddar, produced by the famous Inverloch Creamery in Argyll.

A luscious blue cheese from the Sones of Tain, Highland Fine cheesemakers

A sweet accompaniment for smooth hard-pressed cheeses. Also delicious with pate on warm toast or oatcakes.

Cropwell Bishop Stilton

Taylors LBV Port

A Cheddar type cheese with a firm body, a deep rounded flavour with nutty sweet hints – resulting in a distinctive experience that slowly stimulates the different taste sensations.

Taylors LBV Port