Fife Farmhouse Cheese

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Fife farmhouse cheese is a hard matured cheese made from raw cow’s milk. The Friesian cattle breed, with the milk of which the farmhouse cheese is made, has been in Fife since the late 1700’s due to the trading with the Dutch and changing of farming systems. Throughout this part of Fife you can see the Dutch influence in the pantiles of the fishing villages throughout the region.

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. This farmhouse cheese is entirely natural and made on a small artisan scale.

These cheeses have the original clothbound wheels, matured and sold as they would have been, with no added flavours or additives. Bold distinctive rich hard cheeses that should naturally vary in colour according to the season and the farm.

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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.