Best Eastern Scottish Raw Milk Cheese Types
Anster is a traditional farmhouse cheese made from the milk of Holstein Friesian cows. The cheese is produced by Jane Stewart in Fife. The texture of Anster is creamy and slightly crumbly. The aromas are milky and rich, while the flavor is milky, tangy, and fresh.
The cheese is matured for 8 weeks. It's named after the nearest town or region, in this case – Anstruther.
Bishop Kennedy is a Scottish cheese that was originally created in 1992 by Howgate Creamery. It's named after the bishop who was a founder of St. Andrews University. This soft cheese is made from cow's milk. Its rind is washed in malt whiskey, resulting in a distinctive orange-red crust and creamy, strong, and tangy flavors.
The texture is velvety smooth, while the aroma is very powerful, often described as reminiscent of warm gym socks. It's recommended to serve it on a cheeseboard, grate it over mashed potatoes, or melt it on top of a succulent rare steak.
Teviotdale is a hard, cylindrical cheese with a white rind made from Jersey cows' full fat milk of exceptional hygiene quality. Its flavor is fresh and slightly salty, with a smooth texture throughout and the cheese is yellow in color.
The pastures in the area where Teviotdale is made give the cheese its unique flavor.
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