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Tom Kitchin: “We are lucky enough to have access to home-grown artisan cheesemakers” – Features – Scotsman.com

Three cheers to this establishment for embracing local, artisan cheeses for their menu!


Many diners at the Kitchin are surprised to hear that much of the produce on our cheese trolley is, in fact, sourced in Scotland. While it is undisputed that the French make an incredible range of cheeses, the varieties we produce here can often be underrated and we forget that our country has a long tradition of making cheese.

We are lucky enough to have access to a group of home-grown artisan cheesemakers, and many Scottish cheeses are still produced at small family-run creameries using traditional techniques. Cheddar remains the most popular variety made here, but you will find such a wide range of cheese – including cheddars from Mull and Orkney, deliciously creamy Highland crowdie, blue cheeses such as Dunsyre and Lanark, and cheeses like Ailsa Craig and Biggar Blue, which are made from goat’s milk. If you’re not sure what to try, the best thing to do is visit your local cheesemonger or farmers’ market, where an expert will be able to offer advice on how and where a cheese is made, as well as its taste and texture and what it is best enjoyed with.

via Tom Kitchin: “We are lucky enough to have access to home-grown artisan cheesemakers” – Features – Scotsman.com.


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