Perfect for a dinner party of 6-8 people
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.
- LOCH ARTHUR CHEDDAR
This young, organic cheddar has a mild yet well developed, savoury and nutty flavour. Starting out with just two Jersey and two Ayrshire cows in 1985 Loch Arthur Creamery now make a range of cheeses and dairy products and keep 38 dairy cows. Loch Arthur is handmade, using raw organic milk from cows that have been farmed biodynamically. The community at Loch Arthur is built along the Steiner principles, and is a charitable organisation that prizes traditional farming methods. We sell the cheese at 8 months, when you can still taste the light grassy notes and the cheese still has a moist and smooth texture.
- CLAVA BRIE
An organic brie made by the Clarke’s of Connage dairy in Morayshire. Like many cheese-making families the work is divided – one brother makes the cheese while the other looks after the cows. They have a mixed herd of 150 Holstein-Friesian with Jersey Crosses and Norwegian Reds and have been using traditional techniques to produce cheese since 2006. Clava is named after a bronze aged circular burial cairn near the farm.
- LANARK BLUE
Lanark changes from season to season. Early season cheese has along, lingering sweet flavour with a sharp undertone; late season cheese is punchier and more savoury. Lanark Blue and its creator – Humphrey Errington are seen as pioneers of Scottish Artisan cheese. Lanark Blue has been made since the 1980s and Errington famously won a court battle to allow the continued use of raw milk in his cheeses
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email firstname.lastname@example.org. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.