Black Douglas

Named after a grumpy cousin who tried living the ‘good life’ near Helmsdale in Caithness and never did get the better of his Highland cow, this is a recipe from Kathy Biss for a traditional Highland-style curd cheese coated in oatmeal and black pepper. It takes 2 days to make but at the end you will have roughly 300g fresh cheese with a firm, crumbly texture, which you can keep in the fridge for 2–3 weeks.