This is a relatively new, crumbly, citrusy cheese from the lush pastures of north east fife. While the Stewarts have been dairy farmers for over 50 years, their first cheese was made in only 2008. Finding inspiration in the south-west of England and Wales their cheese is based on tradition and sound cheese-making knowledge. The milk for Anster comes from the Stewarts own herd of Holstein-Friesians, and is kept unpasteurised for the cheese making. As the curds are salted as they are milled through a traditional peg mill, which gives the cheese its lovely crumbly texture, and they use traditional cast iron presses to gradually apply pressure to the cheese. The cheeses are only kept in bandages for the first few days, and after that allowed to mature naturally – and so a beautiful grey rind forms.
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