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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Milk and milk products

Nominated by:Wendy Barrie