Highland Fine, a family business established in 1963
manufacturing traditional cheeses unique to the Highlands and
Islands of Scotland.
Winner of a Gold Medal and the title of "Best Scottish Cheese"
at the British Cheese Awards in 2009. Eat it young and it is
simple, light flavoured, mould ripened Brie. Allow this cheese to
mature and as the curd begins to run over your plate the cabbage,
farmhouse flavours resembling a traditional Camembert start to
Caboc is a double cream Highland cheese, hand-rolled in Scottish
Black Crowdie is a cream cheese hand-rolled in Scottish pinhead
oatmeal and crushed black peppercorns.
A rich, creamy blue made with milk from the two remaining dairy
herds in Caithness. The milk is high in butter fat and protein and
this combines to give the body and rich texture of Strathdon.
Blue Monday, is complex, creamy with bold cracks and streaks of
blue-spicey, steely and sweet. This is a wonderfully decadent blue
cheese. Blue Monday is one of only a handful of Scottish
blues made by Highland Fine Cheeses by Juliet Harbutt (cheese guru)
and Alex James (Blur bassist).