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An unpasteurised cows' milk cheese made by the Loch Arthur Creamery at Beeswing in Dumfries.

The cheese is made in small quantities using the same base as the dairies popular Loch Arthur cheese. But rather than being allowed to mature naturally, it is removed from its mother mix, formed, then rind-washed and matured for at least a further month.

Cheeses are made with vegetarian rennet in rounds of about 25cm/10 ins.

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. Small classes.

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