Anster Cheese

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In Scotland, the old cheeses were named after the nearest town or region and Anster is the old name for Anstruther and still used by older generations to this day. It is entirely made by the old methods with the traditional cows to the region and would at one time have been made by several producers.
Nowadays, only one producer in Fife still produces the traditional farmhouse cheese, using the family’s heritage closed herd of cows, all bred on their farm. It is the only Fife Farmhouse cheese where there would have been hundreds in the past.
Jane, the producer, has revived the production using local knowledge and this is directly reflected in the oral views of the local community.

Anster is a slightly crumbly, tangy, creamy white cheese, known locally as Anster, the ancient name for Anstruther. In Scotland cheesemaking would have been an everyday event on crofts across the land but thanks to clearances they were decimated. Add two world wars and small-scale cheese production virtually vanished. In our current food climate, processing, conformity, capacity and consistency are buzz words often used in our industrialization of foods, yet in the world of cheese this can take the very soul from the product. Many have opted for commercial reasons (such as for vegetarians) to use vegetarian rennet, and many have made a decision to use pasteurized milk. Anster cheese is entirely natural and made on a small artisan scale.

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Territory

StateUnited Kingdom
Region

Scottish Lowlands

Other info

Categories

Milk and milk products

Nominated by:Wendy Barrie
Arca del GustoThe traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.