Dunsyre Blue is mould ripened, hand made cheese (sister to Lanark blue) made from the unpasteurised milk of our neighbour’s cow’s at Kirklands Farm Dunsyre. The high pastures of the upper clyde Valley are often cold and windswept, but the light loam soils grow good swards of wild clover, timothy and other hardy grasses. Because this district is distant from large towns, cheese making was traditionally practised on arms as a method of using surplus milk.

               170 years ago Sir Walter Scott wrote of the blue cheese of these parts: “we have had the pleasure of eating scotch cheese … as good as stilton and taken for it.” We collect the milk for Dunsyre Blue early in the morning from Kirklands Farm, and transport it directly to our cheese vats, where it is warmed, and the process of fermentation begins. The basic recipe has changed little since Sir Walter Scott’s day. 

         Vegetarian rennet is used for the DUNSYRE BLUE; it contains no preservatives or colouring. Other nutritional details: 50%moisture, Fat 25%, salt 2.6 % protein 17%( these are approximate only) because the composition of the milk varies with the season. This variation also affects the taste, texture and the colour of the cheese). Storage advice: refrigerate at 3-5° and wrap cut cheese in non-PVC cling film.  T he curd is formed into foil-wrapped cylinders varying in size from 3 to 4 pounds (1.4 - 1.8 kg), then aged 6 to 12 weeks.