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Loch Arthur

 A gentle, rich Cheddar-style cheese made from organic and unpasteurised Ayrshire cows' milk, by Barry Graham at the Loch Arthur Community (a Camphill Village Community), Beeswing, Dumfries & Galloway in Scotland. The cheese is similar in style to one made at Botton (another Camphill Village Community), and is considered to be at its peak after maturing for 6 months – at this stage it is still a little moist, further maturing brings a little more dryness and more tang.

The dairies other cheeses, Crannog and Criffel are made with the same starter mixture, but the former is only ripened for 3 weeks, the latter is rind-washed then matured for at least a month.

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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