Based in Tain in the northeast of Scotland, our small business operates from the dairy of Blarliath Farm. Once a smallholding with 14 Shorthorn cows and a randy bull called Geordie that would lift the gate and set on to town for a little fun, the Farm is now an industrial estate that no longer paints the picture of rural romance – Rory suggests a stick of dynamite might improve it - but the fermenting and maturing taking place within its old walls remains truly artisan.

We proudly present you with our unique collection of artisan cheeses: Skinny Crowdie, Black Crowdie, Caboc, Morangie Brie, Minger, Fat Cow, Blue Murder and Strathdon Blue. Simply enjoy them with a bottle of wine in the company of friends or try some of our specially created recipes. With a dash of global inspiration, you can put a cheesy spin on some fine-dining and home-cooked favourites.

Traditionally the Highlands was cattle country. Every small farm or croft had a house cow with which to supplement the tedious diet of mutton, neeps, tatties and road kill. Any spare milk was left by the range to stay warm after the cream had been ladled from the top to churn into butter. The natural cultures in the liquid would slowly eat the lactose and multiply throughout, souring it by releasing lactic acid. Eventually the milk would set and form a curd, a bit like yogurt. Then the curd would be scrambled like eggs and hung up in a pillow case or a muslin to drain the whey. Add some salt and you have the simplest preserved milk in the world – Crowdie.