Produced by Selina Cairns in Lanarkshire. Created in the 1980s this lovely cheese has become a modern classic. This is Scotlands answer to Roquefort, with the rich sheep’s milk, complementing the strong blue veining.
Matured for six weeksin the early season which has a lingering sweet flavour. Matured for 8 months in the late season, giving it a punchier and more savoury flavour.
