Starting with a batch of Crowdie in the bathtub, the Stone family has been making traditional cheeses since the 1950’s. Today, under the vision of Rory Stone, a man with a passion for ‘smelly little things’, the company focuses on mould ripened and washed rind styles, developing world-class creamy cheeses with quirky names like Minger and Fat Cow.
Based in Tain in the northeast of Scotland, cheeses are still made on the dairy of Blarliath Farm. Once a smallholding the Farm is now an industrial estate that no longer paints the picture of rural romance – Rory suggests a stick of dynamite might improve it - but the fermenting and maturing taking place within its old walls remains truly artisan.
We proudly work with Rowcliffe to bring you our uniquely Scottish collection of artisan cheeses. Our best sellers, with unique takes on speciality cheeses will zhuzh up your cheese selection for Burn’s night and throughout the year.
Morangie Brie: This classic-style Brie is a dream on a cheese board or baked in the oven.
Minger: Orange annatto washed rind with a deliciously creamy paste, hinting at flavours of the farmyard but becoming decadently pungent and runny when ripe.
Fat Cow: This semi-hard cheese has a washed rind, the colour of crusty baguette. Sitting somewhere between Gruyere and Emmental in appearance and flavour, it is delicious on its own or cooked in dishes you would normally prepare with Swiss cheeses.
Blue Murder: Mould ripened and meaty with fine threads of blue running through the creamy, white paste, so satisfyingly sweet and velvety that a mouthful can even take non-Blue cheese lovers to heaven!
Strathdon Blue: This creamy, juicy cheese with bold cracks and streaks, yields to the touch and fills the mouth with a delightfully fudgy texture, finishing on balanced notes of salt and steel.
With a dash of global inspiration, you can put a cheesy spin on some fine-dining and home-cooked favourites.
You can find out more about Highland Fine by watching this video https://youtu.be/bHsIg6vhWYc?feature=shared