Description
Produced by the Reade family since 1980 at the Sgriob-ruadh farm, this cheese is crafted from unpasteurised milk fed on grass, hay, and fermented grain, often including whiskey grain leftovers, which contribute to its distinctive flavour. The cheese is clothbound and aged for about 10-18 months, developing complex flavours and a firm, waxy texture.
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Raw (unpasteurised) cow’s milk (98.5%)
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Traditional animal rennet
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Pure salt (2%)
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Starter culture
