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“Fine Scottish, artisanal cheese made from our own family recipes using unpasteurised milk and hand crafted using traditional methods from our creamery in the heart of Aberdeenshire. Our recipes haven’t changes in 50 years nor has the way we make our cheese. Pure, unadulterated, unpasteurised goodness. Made with love to be consumed with passion.”
- CHEESEMAKER
- UNPASTEURISED MILK FROM OWN HOLSTEIN FRIESIAN COWS
- TRADITIONAL RENNET
- ORDERS BY E MAIL & AVAILABLE THROUGH DELIS & CHEESE COUNTERS
- ONSITE CAFE
Cambus O’May – hand pressed 2 day curd cheese melts in your mouth with a finish that leaves you dreaming of days gone by. Strong and creamy, the flagship cheese is nutty and flavoursome. The first authentic reproduction of this cheese since the 70′s based on Barbara Reid’s traditional farmhouse recipe.
Lairig Ghru – an old fashioned cheese with an old fashioned flavour. A moist crumbly texture with a pleasant tang and full finish. A tribute to this ancient mountain pass – with the crumbly and long finish notes!
Lochnagar – the creamy texture mimics the smooth Western slopes of this mountain; fresh & nutty with a savoury after taste reflecting the jagged edges of Lochnagar!
Auld Lochnagar – age-old family recipe almost as old as the mountain! The ancient art of cheese-making was as much about maturing as about the process. Alex, too, believes in allowing cheese to mature fully. Auld Lochnagar is a perfect example as it gently matures up to 12 months for the full depth of flavour to develop.
Auld Reekie – carefully developed to combine the flavours and textures of traditional cheese with a delicate wood and whisky finish with local traditional smoking methods.
2015 Food Secretary Richard Lochhead launched a bid for Cambus O’May cheese to be granted Protected Food Name (PFN) status. All their cheeses have distinctive aromatic flavours to appreciate. You will find them at local farmer’s markets.
Cambus O’May also have an onsite café for you to taste their cheesy dishes with a latte at The Milk Hoose at Cambus O’May
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