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Scottish climate "ideal" for making cheese
Published on 23/02/2011

Those who have been given gift hampers that include Scottish artisan cheeses could be in for a treat as one Michelin star chef claims they are varied and of good quality.

Writing for the Scotsman, Tom Kitchin, who runs award-winning The Kitchin on Edinburgh's waterfront, stated his homeland's "climate and location are ideal" for making a varied selection of cheeses.

He hailed the Lanark Blue - Scotland's version of Roquefort - as sharp and tangy, while an Ayrshire-made Dunsyre Blue can have a delicious spicy flavour when it has been aged.

Highland Crowdie, he added, is a good cooking ingredient and one of the chef's personal favourites with its mousse-like texture and slightly sour aftertaste.

"The most popular variety is still cheddar, but discovering new cheeses is, for me, absolutely thrilling," he noted.

A new player may also be making an appearance in hampers in the future, as the Dumfries and Galloway Standard recently reported the T.Lochead and Sons Mouswald creamery in Scotland is set to start producing cheese.

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