With a strong cheese history running through the family, you can still find the Stone family firmly behind the reigns of Highland Fine Cheeses. In 1994 Rory joined mum, Susannah, and his older brother in the family business of cheese-making, and has headed up the company ever since.
Now the company is focused on mould ripened cheese with brie, blue and washed rind styles. The milk comes from three farms, Sibster just west of Wick, Thrumster with a herd of organic Jersey cows and Rootfield on the Black Isle which is converting to Ayrshire cows.
Their product range includes the traditional Crowdie, Black Crowdie, Caboc, Morangie and Highland Brie, Strathdon Blue, Blue Murder, Fat Cow and Minger.
A soft washed rind cheese. Minger has a strong washed rind aroma with a soft fresh creamy centre.
A semi hard, washed rind cheese. Fat Cow has a strong meaty aroma with a delicate sweet flavour and smooth texture.
Similar to our Highland Brie but with more body and maturity. Smooth and soft textured with a meaty flavour. Enclosed in an edible white rind.
Blue Murder is softer and creamier than many blues. Spicy, salty and slightly sweet.
Code: 1367 500g
Code: 1869 110g
Black Crowdie is a creamy soft cheese hand rolled in Scottish pinhead oatmeal and enhanced with spicy cracked black peppercorns.
Strathdon Blue has a firm texture yet yielding paste with a rich, sweet blue flavour, slightly steely on the finish.
Originating in the 14th Century, Caboc is a double cream cheese, rolled in toasted pinhead oatmeal.