Highland Fine Cheeses, based near Tain, started on a whim in the 1950’s when a churn of milk turned to cheese after being warmed in the family bath. This happened in the farmhouse of Reggie and Susannah Stone, who farmed at Blarliath, on the southern shores of the Dornoch Firth. Reggie went on to make a success of producing the crofting community’s staple cheese - crowdie. Now their son, Ruari Stone, has produced a Gold Medal winner exclusively for Mey Selections – Highland Blue. Ruari takes milk from dairy farmers in Caithness – the most northerly part of mainland Britain.
You can’t beat a carefully matured, local cheese, made from milk from Caithness dairy herds: that’s why Highland Blue, a beautiful blue veined cheese with a creamy texture and mild flavour, has become a firm favourite with connoisseurs.
Mey Selections Cottar’s Gold Cheddar and Mey Selections Crofter’s Brie have also been commissioned and are available to retail, foodservice and catering customers in a range of pack sizes.
