A sweet, smoky cheddar-like cheese with a smooth and creamy texture and a mild tang. It is made along the Royal Deeside, Aberdeenshire, and as such uses traditional techniques from the area. The cheese itself is based on the cheese Alex Reid’s mother used to make when he was a boy, using traditional methods and equipment. This cheese is then cut in half to ensure an even smoking in the smokehouse. Auld Reekie is smoked with using traditional methods – similar to those used to smoke Salmon caught in the Dee – but with the exclusive twist of using whisky barrel shavings.
A two day curd cow’s milk cheese from Aberdeenshire. Auld Reekie is smoked over whisky barrel shavings. Named after Scotland’s capital, Edinburgh due to its smokey flavour
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