Size - 250g

The Best Cheddar in Tain

Undisputedly the best in Tain, this Cheddar is perfect with pickle and crusty bread.

You can’t really be a UK cheese maker without an effort at cheddar! This is made with traditional rennet and formed into a barrel which is clothe bound and left for a minimum 9 months to mature. Wholly reliant upon simple Lactococcus cultures with lots of acidity to begin then it takes patience and time to develop. The mark of a good mature cheddar is a long flavour that simply rolls off the tongue with no bitterness at the end – you should still be tasting it five minutes after swallowing!