Inverloch goat– hand crafted cheese from the Isle of Gigha.
Strathdon Blue – a creamy blue cheese from the Highlands, made from pasteurised cows milk.
Caboc – Scotland’s oldest cheese, made from pasteurised double cream, rolled in toasted pinhead oatmeal.
Corra Linn – a hard ewes milk cheese, matured like a pecorino.
Lanark blue – sheeps milk cheese, made from a single flock of sheep. Similar to a Roquefort.