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An excellent Scottish cows" milk cheese, which is sometimes compared to Camembert. However it is much creamier (due to the rich Jersey milk) and the flavour is milder. It"s made from unpasteurised milk by John and Christian Curtis at Easterweens, Bonchester Bridge, in the Borders. It"s available all the year, but scarce at Christmas.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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