Maisie’s Kebbuck, made from cow’s milk comes in honour of his mother-in-law who doesn’t like blue cheese! Kebbuck is, of course, the old Scot’s word for cheese, and MAISIE is humphery’s mother-in-law. A couple of years ago, she asked me to think of making a white cheese, as she was not fond of the blue cheese. So it was only right to name this new cheese after her. What we have tried to do is to make the sort of cheese which were made on farms in Scotland before Cheddar techniques arrived in the 18th century. We use raw (of course!) cow’s milk, vegetable rennet, we don’t press the cheese, and the rind is an entirely natural growth. The maturing process takes about 3 months.

MAISIE’S KEBBUCK

Kebbuck"But now the supper crowns their simple board ...
... the dame brings forth in complimental mood,
to grace the lad her weel hained KEBBUCK fell,
an aft he’s pressed an aft he calls it guid;
the frugal wife, garrulous will tell
how ’twas a towmond auld sin’ lint was in the bell"

(from the Cotters’ Saturday night, by Robert Burns.)

KEBBUCK is, of course, the old Scots word for cheese, and Maisie is my mother-in-law. A couple of years ago, she asked me to think of making a white cheese, as she was not fond of blue cheese. So it was only right to name this new cheese after her.

What we have tried to do is to make the sort of cheese which were made on farms in Scotland before the Cheddar techniques arrived in the 18th century. Last month we were encouraged by a letter from a lady in Lancashire, who wrote: "I particularly enjoyed Maisie’s Kebbuck which is reminiscent of the farm cheese my mother used to buy in Aberdeenshire more years ago than I care to remember; I hope your new cheese proves to be as successful as your others."

We use raw (of course!) cow’s milk, vegetable rennet, we don’t press the cheese, and the rind is an entirely natural growth. The maturing process takes about 3 months.

Try this new cheese and see if you like it as much as Maisie does!