Traditional Ayrshire Dunlop
Weight approx 200g.
Pasteurised cow’s milk.
Dunlop, East Ayrshire, Scotland
WHAT IT TASTES LIKE: Sweet, buttery, fudgy and fragrant with a light elegant charming flavour. Smooth, close texture.
WHERE IT COMES FROM: Made at the Dunlop Dairy, near Stewarton, Ayrshire, Ann Dorward has been producing 'Scotland's Cheddar' by hand from her own herd at Clerkland Farm since 1989. Dunlop cheese was first produced in the 1700s and at one time it was a household staple across Scotland. Traditional Ayrshire Dunlop means that it has been produced in the original area, around the nearby town of Dunlop, with milk from Ayrshire cows. Mild at six months, becoming stronger and nuttier from 12 to 14 months.