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From Paxton & Whitfield, the UK’s oldest cheesemonger, this January Cheese Treats both is perfect for celebrating Burns Night on Monday 25th January 2021. Its cheesemongers have selected three artisan cheeses from different geographical areas of Scotland, all made by dedicated, award-winning cheesemakers.
LINK: https://www.paxtonandwhitfield.co.uk/shop/cheese-board-collections/january-cheese-treats?c=7
Paxton’s cheesemongers have compiled this delicious selection, perfect for January and for celebrating Burns Night on Monday 25th January 2021.
The collection contains three fine Scottish, artisan cheeses (Clava Brie (250g), Isle of Mull (250g) and Auld Reekie (250g)), a 50ml bottle of Glenfarclas Single Malt Scotch Whisky, two packets of hand-baked shortbread (170g each and including a deliciously warming stem ginger flavoured shortbread), a jar of Paxton’s Apple & Chilli Jelly (113g), a pack of Biscuits for Cheese (250g) and a Paxton & Whitfield tote bag.
It’s perfect to enjoy in January or to send as a gift.
The cheeses are:
Isle of Mull Cheddar (Unpasteurised, traditional rennet) – the Scottish islands have a rich history of cheesemaking but today the only dairy that remains on the Isle of Mull is Sgriob-ruadh Farm, near Tobermory, which is owned by the Reade family who revived the tradition in 1979. The milk to make this traditional farmhouse cheese comes from the farm’s own herd of Friesian cows with the odd Ayrshire, Jersey and Highland cow too. To ensure maximum freshness the cheese is pumped straight to the cheesemaking vats immediately after the morning milking. As the cheese is unpasteurised it really takes on the character of the seasons, for example the cheeses made with winter milk are almost white in colour. The flavour is full and farmy with wild, salty notes from the exposure to the Atlantic elements.
Clava Brie (Pasteurised, vegetarian rennet) – this is a soft, brie-style cheese made at Connage Highland Dairy on a family-run farm in Ardersier, Inverness. The farm was started by Hamish Clark and today the farm and dairy are run by his two sons, Callum and Cameron, with the help of their wives. They have an organic dairy herd of 140 cows that are mainly Holstein Friesian with some Jersey crosses and Norwegian Reds. The cows graze on clover pastures that surround the dairy and along the shores of the Moray Firth. To achieve the best results for the cheese the curds are delicately hand-ladled into their moulds. The cheeses then develop a soft white rind which helps soften the interior during maturation. The cheese has a delightful earthy and mushroomy flavour
Auld Reekie (Unpasteurised, traditional rennet) – the cheese is made by the Cambus O’May Cheese Co. that is located four miles east of the picturesque village of Ballater in Royal Deeside, Scotland. Auld Reekie is a hard cheese that has been carefully developed to combine the flavours and textures of traditional cheese with a delicate wood and whisky finish. Inspired by the local smoking methods used to make distinctive speciality foods in Royal Deeside, this lightly smoked handmade cheese has all the flavour of a traditional farmhouse cheese with a delicate whisky and wood finish.
