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The cheeses of Scotland

Appears in
British Regional Food
British Regional Food

By Mark Hix

Published 2006

  • About
Whenever I’m in Scotland, I find myself on a bit of a cheese mission, because I know there are some great cheeses out there, but they’re just not openly on offer. Scotland has such great produce, but few cheeses of real note. (I know I will probably be challenged on that one.)
I’ve always made a point of asking staff in Scottish restaurants for some local cheeses and, generally, if I’m lucky, I get a piece of smoked Cheddar plus another indescribable lump with green bits running through it.
So why is a country with a noted dairy herd not producing? Or are they and, if so, why are they not shouting more about it? Fortunately, in London, thanks to Randolph Hodgson’s pioneering efforts at Neal’s Yard Dairy, a few quality Scottish cheeses are now embedding themselves firmly on the British cheese map.

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