What better way to round off a Burns night celebration than a fantastic Scottish cheese board. Our cheese monger has selected four of our finest cheeses from across the nation which are robust enough in flavour to compliment all that haggis and can be enjoyed with a few drams. This year's top burns night picks are sure to delight and we promise that there will be none left for any wee, sleeket, cowran, tim’rous beasties.

St Andrews Cheddar

‘Complex & Buttery’

St Andrews Farmhouse Cheese, Fife

A complex and interesting cow’s milk cheddar made by Jane at St Andrews Farmhouse cheese. A traditional truckle of cheese made with milk from their own herd of holsten friesian cows. the truckle is coated in wax and aged for 12 months. A rich, buttery cheese with a golden yellow curd. Crumbly, yet creamy in texture, this cheese is tangy, salty and full of complex character with well balanced acidity and a real depth of flavour that lingers. A taste of the pastureland.

Hebridean Blue

‘Sharp & Tangy’

Isle Of Mull Cheese, Isle Of Mull

Made by the Reade family on the Isle of Mull. The last remaining producers of traditional farmhouse cheese from the Hebridean Islands. All of the Reade’s cheese is made with unpasteurised milk from their hardy, healthy, island cows who are fed on grass and whisky grains from the Tobermory Distillery. Scotland’s take on a classic Stilton. Aged for 8 months this blue cheese is a wonderfully subtle and creamy blue with a salty, tangy flavour and a crumbly texture.

Style: Blue
Milk variety: Cow’s
Type: Unpasteurised
Rennet: Traditional
Country of origin: Scotland

Morangie Brie

‘Soft & Buttery’

Highland Fine Cheese, Tain

Edible white rind, rich creamy body with mild mushroom and grass undertones and a silky texture that melts in your mouth when ripe. Named after the Glen of
Tranquillity, this classic-style Brie is a dream on a cheese board or baked in the oven.

Style: Soft
Milk variety: Cow’s
Type: Pasteurised
Rennet: Vegetarian
Country of origin: Scotland

Bonnet

‘Sharp and Nutty’

Stewarton, Scotland

Nutty, herbaceous, sometimes smokey finish with a sweet lemony tang. Smooth and crumbly texture, Bonnet is one the fine handmade cheeses from Ann Dorward, at Clerkland Farm, Stewarton, Ayrshire. Produced from the family’s herd of Swiss Saanen goats, Bonnet is matured for six months, developing a thin rind. As it ripens the paste gets softer, smoother and creamier. The name comes from the nickname for Stewarton, the Bonnet Toun, which has been producing Scottish headwear since at least the 16th century.

Style: Hard
Milk variety: Goat’s
Type: Pasteurised
Rennet: Vegetarian
Country of origin: Scotland

 If you can't make it to see us in our Ullapool store then why not choose one of our Scottish cheese boxes which can be delivered straight to your door.